how to make
Vegan Peanut Butter Chocolate Chip Cookies
In a large bowl, mix wholemeal flour, almond flour, potato starch, sugar, and baking powder. Incorporate the flax egg - prepared by soaking flaxseeds in water for 10 minutes in the fridge - peanut butter, oat milk, and cold brewed coffee. Work the ingredients until they come together into a soft and sticky dough. Add the dark chocolate chopped into small chunks. Refrigerate the dough for 20 minutes as it will be easier to work with and shape into cookies. Pinch off a bit a dough, roll it in the palm of your hands into a bite-sized ball, and place it over a baking tray lined with parchment paper. Press it down with a fork just once or first one way and then the other so they look like squares on waffles. Get It! Bake the chocolate chip cookies in the oven at 180°C (355°F) for 15 minutes. Allow to cool down on a wire rack as they will harden and crisp up. Enjoy!