Makes 2 dozen cookies.
- 2 tbsp Mila
- 6 tbsp water
- 1 ⅓ cup old fashioned rolled oats (not quick-cooking oats)
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 2 cups natural peanut butter
- ¾ cup packed light brown sugar
- ½ cup unsweetened applesauce
- 1 cup semi-sweet or dark chocolate chips
- In a small bowl, stir together Mila and water, then set mixture aside to gel. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a large bowl, stir peanut butter, brown sugar, Mila mixture and applesauce on low or with a large rubber spatula until combined. Add dry ingredients and slowly mix until everything is combined. Fold in the chocolate chips.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Form dough into balls about 1½ tablespoons each and place onto prepared baking sheet. Slightly flatten each ball of cookie dough gently with the back of a spoon. Lightly blot each cookie with a paper towel to absorb excess oil from peanut butter if necessary.
- Bake for 9-10 minutes. The cookies will appear very soft and underbaked. For crispier cookies, bake for up to 11-12 minutes.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days.
- Make ahead tip: For longer storage, freeze the cookies for up to 3 months then thaw overnight in the refrigerator.
*If gluten intolerant, make sure to use certified gluten-free oats.