Peanut butter, molasses, oatmeal chocolate chip cookies
1 stick soy margerine (or butter)
1 cup peanut butter (crunchy is best)
1/4 cup soy milk
1 tsp vanilla
1/4 cup molasses
1 1/2 cups garbanzo bean flour (or any kind you can eat)
1 tsp salt
1 tsp baking soda
3 cups oats
1 bag dairy free chocolate chips
MIx margerine, peanut butter and soy milk together. Add vanilla and molasses.
Add flour, salt and baking soda. Mix until smooth.
Fold in oats and chocolate chips.
Place on baking sheet, about a spoonful every 3 inches.
Bake in a 350 degree oven for about 12-17 minutes.
(If you accidently cook too long and the cookies are falling apart, it makes great granola in non dairy yogart)
If your cookies always turn out burned, place dough balls on parchment paper next time.
See other recipes submitted by Zoey Mann