This cookie was eaten on the podcast in episode 007 – Link

Dry Ingredients

• 2 cups quick oats
• 1 ⅔ cup all-purpose flour
• ⅔ cup cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients

• 1½ cup sugar
• 2 TBSP ground flax seed
• ⅔ cup non-dairy milk
• ⅔ cup canola
• ¼ cup peanut butter
• ½ TBSP vanilla
• ¼ tsp almond extract
• ¾ cup chocolate chips

Directions

1. Preheat oven to 350. Grease two baking sheets.
2. In a medium sized bowl, stir together dry ingredients.
3. In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add oil, peanut butter, vanilla, and almond extract. Beat until well mixed.
4. Fold in half of the flour mixture to moisten, then fold in the remaining half. Then fold in the chocolate chips.
5. Spoon onto the baking sheets 2 TBSP of dough per cookie, with 2 inches of space between each.
6. Bake 10 to 12 minutes until cookies rise.