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Crispy Peanut Butter Chocolate Chip Cookies (Gluten-Free)

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Ingredients

1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)

1/4 cup non-dairy buttery spread (I used soy-free Earth Balance in the red tub) (45g)

1/4 cup natural peanut butter (70g)

1/2 cup lightly packed brown sugar (80g)

1/4 cup organic cane sugar (55g)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine grain sea salt

1 cup gluten-free rolled oats, blended into a flour (105g or 1 cup oat flour)

1 cup almonds, blended into a flour (145g or 1 cup + 2 tbsp almond flour)

1/3 cup dark chocolate chips (I used Enjoy Life mini chocolate chips, but you can use regular sized too)

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