Moon Cookies
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
pref. canola |
|
| ¾ | cup |
peanut butter
organic |
|
| ⅓ | cup |
soy milk
|
|
| 1 cup |
turbot
|
* | |
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
cake flour
|
|
| 1 | cup |
rolled oats
whole, raw, organic |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 6 ounces | -- |
semi-sweet chocolate
null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
pref. canola |
|
| 177 | ml |
peanut butter
organic |
|
| 79 | ml |
soy milk
|
|
|
turbot
|
* | ||
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
|
|
| 237 | ml |
rolled oats
whole, raw, organic |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
|
semi-sweet chocolate
null, null |
*
|
Directions
Cream wet ingredients together.
Sift dry ingredients, adding in oats.
Mix dry into wet; add chocolate.
Portion cookies, place on parchment-lined baking sheet, and press down to ¼ inch thickness.
Bake at 350-deg.
F for 15 minutes, approximately.
