For some reason I started craving traditional chocolate chip cookies yesterday. I wanted to make a vegan version and didn’t want to follow any set recipe – so for the second time this week – I flew by the seat of my pants! :O I was pretty happy with the end result; they are a very fluffly and light cookie! Oh, and I decided to add peanut butter at the last minute. 🙂

Combine the below four ingredients in a bowl and set aside:
1 c. whole wheat flour
1 c. oat flour
1/2 tea. baking soda
1/2 tea. sea salt

In an electric mixture, cream the butters together. Add remaining ingredients while mixer is set to low. Scrape sides of bowl to ensure all ingredients are incorporated completely. 
1/2 c. vegan butter of choice (I used Earth Balance Buttery Sticks)
1/2 c. creamy peanut butter
1/2 c. powdered fructose
1/2 c. maple syrup
1 tea. vanilla extract
2 tbsp. flaxmeal + 1/4 c. water (combine and set aside for 5 minutes to create the “flaxegg”)

1 1/2 c. chocolate chips or ground chocolate bar (I was out of chips, so I used my blender to chop the chocolate!)

Slowly add dry ingredients to the butter mixture, keeping the mixer on low speed. Combine well after each addition of flour mixture. Once all the flour is incorporated, add the chocolate chips and stir.

Scoop onto very lightly greased baking sheet. This made about 21 cookies for me.

Bake at 340°F for 12 minutes. (When I baked them at 350, they cooked too fast on the bottom and started to burn.)