Dessert for 20

Crispy Peanut Butter Cookies

Name: Crispy Peanut Butter Cookies
Total time: 27 min
Yield: 20 servings
Cuisine: American
Ingredients: 1 tbsp ground flax; 3 tbsp water; 1/4 cup non-dairy buttery spread; 1/4 cup natural smooth peanut butter or almond butter; 1/2 cup lightly packed brown sugar; 1/4 cup organic cane sugar; 1 tsp pure vanilla extract; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 1 cup gluten-free rolled oats; 1 cup almonds; 1/3 cup mini non-dairy chocolate chips

Oats, almonds, nut butter, and chocolate chips bake into crisp cookies with a lightly chewy center.

Typical price

$1.07for 4 servings

$0.27 per serving$1.07 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

27 minstart to table
Easydifficulty
20servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Desserts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Nuts and seeds$0.70/oz typical	4.75 oz	$3.35Typical price
Margarine and vegan butter$0.25/oz typical	2 oz	$0.50Typical price
Peanut butter$0.14/oz typical	2.25 oz	$0.32Typical price
Oats$0.10/oz typical	3 oz	$0.30Typical price
Chocolate chips and baking chocolate$0.45/oz typical	2 oz	$0.90Typical price
Total for the servings shown		$5.36

Pantry staples you likely have

Syrups, molasses, powdered sugarSugar and brown sugarCornstarch, vanilla, yeast, cocoaBaking powder and sodaSalt and pepper

Not included in the cost.

Ingredients

1 tbsp ground flax
3 tbsp water
1/4 cup non-dairy buttery spread
1/4 cup natural smooth peanut butter or almond butter
1/2 cup lightly packed brown sugar
1/4 cup organic cane sugar
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 cup gluten-free rolled oats
1 cup almonds
1/3 cup mini non-dairy chocolate chips

Steps

Heat the oven to 350 F and line a baking sheet with parchment.
Stir the ground flax and water in a small bowl, then let it stand for 5 minutes.
Mix the buttery spread, nut butter, brown sugar, cane sugar, vanilla, and flax mixture in a large bowl.
Stir in the baking soda, baking powder, salt, oats, ground almonds, and chocolate chips.
Scoop twenty portions onto the baking sheet and flatten them slightly.
Bake for 10 to 12 minutes, then cool the cookies on the pan for 5 minutes.