Ingredients 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.