• 3 tablespoons coconut sugar
• 2 1/ 4 tablespoons runny peanut butter
• 2 tablespoons maple syrup
• 1 tablespoon soy milk
• 3/ 4 teaspoon molasses
• 3/ 4 teaspoon vanilla extract
• 1/ 2 cup, plus 1 tablespoon oat flour
• 3 tablespoons almond flour
• 1 1/ 2 teaspoons cornstarch
• 3/ 8 teaspoon baking soda
• 6 tablespoons chocolate chips

Method

• Step 1

  Combine coconut sugar, peanut butter, maple syrup, soy milk, molasses and vanilla extract in a bowl and mix until uniform.

• Step 2

  Add in oat flour, almond flour, cornstarch and baking soda and mix until a smooth dough forms. If your dough is still dry, add in more milk 1 teaspoon at a time as needed. Fold in chocolate chips.

• Step 3

  Chill dough in fridge for about an hour or until no longer sticky.

• Step 4

  About 20 minutes before pulling out the cookie dough, preheat your oven to 350°F and set aside a lined cookie sheet.

• Step 5

  Scoop about 2 tablespoons of cookie dough and roll into a ball. Place on cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 11 minutes.

• Step 6

  Let cookies cool for about a minute on the cookie sheet, then transfer to a cooling rack. Let cool completely before serving. Store leftovers in an airtight container at room temperature up to 3 days.