1 egg (VO - 1 tsp vegan egg replacer + 2 tablespoons water)
1/4 cup (45 grams) buttery spread (I used Nuttelex)
1/4 cup (70 grams) natural smooth peanut butter
1/2 cup (80 grams) lightly packed brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon bicarb soda
1/2 teaspoon baking powder
2 cup oats, blended into a flour (I did this in the NutriBullet)
OPTIONAL: 1/3 cup mini chocolate chips
Preheat oven to 180°C and line a tray with baking paper.
With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined.
Add sugar and beat for 1 minute more. Beat in the egg/egg replacer and vanilla extract until combined.
Now, beat in the dry ingredients (baking soda, baking powder, salt, oat flour) one by one.
If you use chocolate chips, stir them in, reserving about 1 tablespoon for pressing into the top of the dough balls.
Shape 1-inch balls of dough (smaller than golf balls) and place on the tray 2 inches apart. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out while baking. Press reserved chips into the tops of the dough balls.
Bake for about 10 to 12 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will crisp up as they cool. Allow to cool for 5 to 10 minutes on the tray and then transfer to a cooling rack for another 10 minutes.