2 eggs (I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs.)
1 tsp.. coconut oil for lightly oiling the pan
2/3 cup whole wheat pastry flour
1/2 cup Unsweetened cocoa powder
2 teaspoon baking powder
4 teaspoon salt
4 Tablespoons coconut oil
1/4 cup creamy peanut butter
3/4 cup firmly packed brown sugar
2 Tablespoons almond milk
1 tsp. vanilla extract
24 oreos in the autumn colors
Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
Lightly oil a 8" x 8" baking pan with coconut oil.
In a medium bowl mix the flour, cocoa powder, baking powder and salt together.
In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar and milk mixture together.
Add the vanilla and mix.
Add in the flour mixture - half at a time.
Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
Lay out 16 oreo cookies - 4 across and 4 down.
Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
Coarsley chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkly all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
Bake at 350 degrees for 15 to 20 minutes.
Cool on a wire rack.