One of my favourite memories from my childhood is baking cookies with my mom. We used to make the best chocolate chip cookies. Now I bake by myself but I still love being in the kitchen. I do a lot of baking but I try to share my baking with friends and family because you can have too much of a good thing! I stopped eating eggs this year and I've never been a huge fan of dairy (thanks lactose intolerance!) so I've been doing much more vegan baking. I love it!
These cookies brought back all those wonderful memories from my childhood. They're wholesome, delicious, and homemade. I adapted this recipe from Vegan Cookies Take Over Your Cookie Jar. You will need 1 1/3 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of salt, 2 cups of rolled oats, 1/2 cup of canola oil, 1/2 cup of creamy natural peanut butter, 1 cup of packed brown sugar, 1/3 cup of soy milk, 4 teaspoons of ground flax seeds, 1 teaspoon of vanilla, and 1/2 cup of mini vegan chocolate chips.
Preheat your oven to 350F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, salt, and oats. In large bowl, stir together the oil, peanut butter, sugar, soy milk, ground flax, and vanilla. Add the flour mixture to the wet ingredients and stir until just combined. Fold in the chocolate chips. For each cookie, scoop a rounded tablespoon of dough and gently roll into a ball, then flatten each lightly on the cookie sheet. Leave 2 inches space between each cookie. Bake for about 12 minutes. Bake times vary from oven to oven. Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely. I ended up with about 20 cookies.
Have an excellent week! I've been counting down the days until Grant and I head to the mountains and this Thursday is finally mini-vacation time! We had snow on Saturday and I'm hoping that's the last of it for the season! Bring on the warm weather and sunshine!