2 flax “eggs” (2 Tbsp. ground flax seeds mixed with ½ cup on-dairy milk
1 tsp. baking powdwr
½ tsp. baking soda
1 tsp. vanilla
12 medjool dates, pitted
¾ cup peanut butter
½ cup almond flour
½ cup oat four *see note
½ cup dairy free chocolate chips
Preheat oven to 350 degrees F.
Place all ingredients into your food processor except the oat flour and process until smooth.
Add the oat flour and process until thoroughly combined. Dough will be crumbly, but soft.
Line a baking sheet with parchment paper or silicone baking mat. Roll about a heaping tablespoon onto a ball then press to form a cookie with your palm. Press additional chocolate chips on to for garnish (optional).
Bake 15-20 minute and let cool completely before removing from pan. Makes about 15 cookies. Keep in airtight container in fridge for about a week or in the freezer for several months.
If frozen, heat a bit before eating.
*Oat flour can be made by place old fashioned or rolled oats in your blender. Blend until they turn into a fine powder.
Recipe by Talia Fuhrman, “Desserts to Live for” www.taliafuhrman.com
