Children and adults alike will eagerly devour these delicious yet naturally healthy cookies! Get baking and find how simple and wonderful these gluten-free* and vegan morsels can be!

Makes 2 dozen cookies.

Ingredients:

• 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

 Directions:

1. 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.
2. Chill the cookie dough for 30 minutes.
3. 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.
4. Bake for 9-10 minutes. The cookies will appear very soft and underbaked. For crispier cookies, bake for up to 11-12 minutes.
5. 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.
6. 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.