This post is for the people who felt my Gluten-Free Peanut Butter Squares weren't quite cookies. Admittedly, they are a bit mushy. I happen to love eating them, and making them is SOOO easy!
But someone told me they preferred a more traditional cookie texture, so here's one that will fit the bill.
Peanut Butter and Chocolate Bars (Cookies)
3 Tbp ground flaxseed, plus 2/3 cup warm water OR 2 eggs
1 1/4 cups sugar (plain sugar works. brown sugar is better)
3/4 cup peanut butter
1 tsp vanilla extract
1.5 cups whole grain flour (wheat or spelt both work)
2/3 cup oats (the flake kind, not steel cut)
1/2 tsp salt
3/4 tsp baking soda
6 oz chocolate chips (dairy or non-dairy, whichever works for you)
(OPTIONAL: 100g of chocolate - dairy or non-dairy, whichever works for you. Save this for topping the cookies. I break up a bar of "cow chocolate".)
Preheat oven to 190C/375F
First, mix the flaxseed with water in a large mixing bowl. Let sit for about 10 minutes before you continue. OR beat the eggs.
Then add the rest of the ingredients (except the chocolate chips and chocolate pieces, save those for the end) and mix well.
Fold in the chocolate chips.
Spread the mixture out on a large cookie sheet, lined with parchment paper.
Bake for 15-17 minutes MAX. Take them out, even if you don't think they are done.
OPTIONAL: While they're still hot, dot the top with pieces of chocolate and let that sit for a few minutes till melted enough to spread around. Spread the chocolate over the top with a heat-proof spatula. Cut into squares before the chocolate fully cools.
Cool further before serving. There won't be any leftovers, so don't worry about storing them. If there happen to be leftovers, I wrap the whole pan well in plastic wrap.