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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350° F (180 °C). Line a large baking sheet with parchment paper; set aside.
Step 2
Place oats in a small food processor (or blender); cover. Pulse until a fine flour texture is reached.
Step 3
Add oats, Shakeology, and baking powder to a small mixing bowl. Stir until mixed; set aside.
Step 4
Add peanut butter, almond milk, vegan egg replacement, and extract to a medium mixing bowl; stir until combined.
Step 5
Add oat mixture to peanut butter mixture; stir until combined.
Step 6
Shape into 12 equal balls, approximately 2 Tbsp. each; arrange on prepared sheet. Gently flatten each ball by pressing with the back of the fork in a crosshatch pattern.
Step 7
Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.
Step 8
While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted.
Step 9
Spread chocolate evenly on cookies. Sprinkle with salt.
Step 10
Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.
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