Milk Monster Cookies using palm sugar
INGREDIENTS
1 c peanut butter, natural made with just peanuts*
1/2- 2/3 c maple syrup, or coconut palm sugar*
2 large eggs
2 TBSP coconut oil, melted
1 c rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 TBSP ground flax seed
2 TBSP brewers yeast, optional see notes (Mommy Knows Best Brewer's Yeast)
1/4-1/2 c chocolate candies* (Little Secrets for dairy free)
1/4 c chocolate chips (Enjoy Life Dark Chocolate Chips)
1/3 c raisins
INSTRUCTIONS
If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking.
Preheat oven to 350F.
In a large bowl mix together peanut butter, maple syrup/coconut palm sugar, eggs, and coconut oil with a hand-mixer or whisk.
Using a food processor grind 1/2 cup of oats to a course to fine oat flour texture and sprinkle over wet mixture. For the other half a cup of oats use whole or pulse to chop only 10-15 seconds. Add remaining oats to the mixture.
Add baking soda, cinnamon, salt, ground flax seed, and optional brewers yeast to the mix and mix until well combine.
Stir in chocolate chips and raisins.
If you made your dough with maple syrup chill in the fridge for 30 minutes before baking.
Line a baking sheet with a silpat mat or parchment paper.
Using an ice cream scoop drop spoonfuls of dough on prepared baking sheet. The maple syrup ones will spread, coconut palm sugar not so much so flatten with the bottom of a glass or measuring cup to about 1/2".
Slightly press chocolate candies into the top of cookies.
Bake for 10 minutes, they will be set but still soft.
Remove and let cool, 5 minutes for coconut palm sugar and 15-20 for maple syrup version as they are very soft while still warm, before moving to a wire rack.
Enjoy!
MSS Organic Farms:
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http://www.organicjaggery.shop
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INGREDIENTS
1 c peanut butter, natural made with just peanuts*
1/2- 2/3 c maple syrup, or coconut palm sugar*
2 large eggs
2 TBSP coconut oil, melted
1 c rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 TBSP ground flax seed
2 TBSP brewers yeast, optional see notes (Mommy Knows Best Brewer's Yeast)
1/4-1/2 c chocolate candies* (Little Secrets for dairy free)
1/4 c chocolate chips (Enjoy Life Dark Chocolate Chips)
1/3 c raisins
INSTRUCTIONS
If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking.
Preheat oven to 350F.
In a large bowl mix together peanut butter, maple syrup/coconut palm sugar, eggs, and coconut oil with a hand-mixer or whisk.
Using a food processor grind 1/2 cup of oats to a course to fine oat flour texture and sprinkle over wet mixture. For the other half a cup of oats use whole or pulse to chop only 10-15 seconds. Add remaining oats to the mixture.
Add baking soda, cinnamon, salt, ground flax seed, and optional brewers yeast to the mix and mix until well combine.
Stir in chocolate chips and raisins.
If you made your dough with maple syrup chill in the fridge for 30 minutes before baking.
Line a baking sheet with a silpat mat or parchment paper.
Using an ice cream scoop drop spoonfuls of dough on prepared baking sheet. The maple syrup ones will spread, coconut palm sugar not so much so flatten with the bottom of a glass or measuring cup to about 1/2".
Slightly press chocolate candies into the top of cookies.
Bake for 10 minutes, they will be set but still soft.
Remove and let cool, 5 minutes for coconut palm sugar and 15-20 for maple syrup version as they are very soft while still warm, before moving to a wire rack.
Enjoy!
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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