Ingredients

• 1 cup whole wheat flour (I use whole spelt flour)
• 1/3 cup all-purpose flour (I use spelt flour)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 teaspoons cinnamon, ground
• 2 cups oats (I used a mix of barley, rye, spelt, buckwheat flakes and oats)
• 1 cup dry roasted salted peanuts or 1/2 cup vegan semi-sweet chocolate chips and 1/2 cup vegan pb chips
• 1/2 cup applesauce (no sugar added, all natural)
• 1/2 cup creamy natural-style peanut butter
• 1/8 cup Splenda sugar substitute
• 1/8 cup dark brown sugar (or 1 tbs splenda brown sugar blend)
• 1/3 cup non-dairy milk (e.g. vanilla soy milk)
• 4 teaspoons ground flax seeds
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.

2. In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.

3. Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.

4. Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.

5. Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.

6. Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.

7. Enjoy! :).