Lower Fat Chocolate Chip Peanut Butter Oatmeal Cookies
2 1/2 cups whole wheat pastry flour
2 cups rolled oats (not quick cooking)
2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened applesauce
1/4 cup neutral oil
1 cup brown sugar
1/2 cup "white" sugar
1/2 cup crunchy peanut butter
1/2 cup smooth peanut butter
2 tbsp ground flax (whisked with)
1/4 cup water
1/2 cup oat milk (or other non-dairy milk)
2 tsp vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 350 and adjust oven racks to upper 1/3 and lower 1/3 of oven. Line two half sheet pans with parchment paper or silpats.
Whisk together flour, oats, baking powder, and salt in a medium bowl and set aside.
In a large bowl mix applesauce, oil, peanut butters, sugars, flax mixture, oat milk, and vanilla until thoroughly combined. Add dry ingredients and fold together just until combined. Add chocolate chips and mix just until evenly distributed.
I use a large scoop that measures about 3 tablespoons to portion the dough, if you don't have that just portion out scant 1/4 cup balls onto baking sheets. Using hands or the bottom of a flat drinking glass dipped in water, evenly flatten dough.
Bake 18-20 minutes or until the cookies just start to look dry on top, rotating top to bottom and front to back half way through. Remove from oven and cool on sheets 5 minutes then transfer to a rack to cool completely (you may need to give them a gentle twist to get them to release cleanly).
Try not to eat all in one sitting. Store any temporary escapees in an airtight container.
Makes approximately 26 generous cookies.