Nat's Flourless Peanut Butter Cookies
VG, WF, DF, SF
Yield: 7 big or 11 small cookies
1 cup organic crunchy peanut butter
1/2 cup rolled oats
1/2 cup cane sugar
1/4 cup of chocolate chips
1 teaspoon of vanilla
Toss everything in a bowl. Form balls and flatten with a fork. Bake for 20 minutes at 325 F.
"Yummy and not too sweet. One of my favourites!" Robin Russell, Tester
Recipe by: Natalie Normand
Natalie graduated from Chef Training at Algonquin college in 2000. She has worked in different hospitality fields such as catering and fine dining. During an extended trip to New Zealand, Mexico and Australia, Natalie worked in various restaurants; she was the cold buffet chef at Club Med, Cancun for six months. Currently she runs a vegetarian take-out kitchen.
Recipe published: Winter, 2008
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