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Abracadabra – Delicious!



1/2 Cup margarine
1/2 Cup organic no-stir creamy peanut butter
3/4 Cup sugar
3/4 Cup brown sugar
1/2 Cup soy milk
1 Tablespoon ground flax seed
1 Tablespoon corn starch
1 tablespoon apple cider vinegar
3/4 Cup of ARROWHEAD MILLS Steel Cut Oats
1/2 Cup ARROWHEAD MILLS Organic Stoneground Whole Wheat Flour
1 1/2 Cup ARROWHEAD MILLS Organic Unbleached White Flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Cup shredded coconut
4 squares semi-sweet bakers’ chocolate, grated
1 Cup vegan carob chips



1.Heat your oven to 350 degrees.

2.Combine margarine, peanut butter, and sugars in a mixing bowl. Stir vigorously until combined and a little on the light and fluffy side.

3.In a small bowl combine the soy milk, ground flax seeds, corn starch and apple cider vinegar. Stir and set aside for a minute to thicken. Pour this into the margarine mixture and stir to combine.

4.Add the steel cut oats into a blender and pulse for several seconds until a course flour develops.

5.In a separate bowl combine the whole wheat flour, oat flour (developed in step #4), baking soda, baking powder, and salt.

6.Stir until combined. Pour the flour mixture into the margarine mixture and stir well.

7.Next, add the shredded coconut and chopped/shredded chocolate and 1 cup chocolate chips. Stir until combined.

8.Drop cookie dough by rounded tablespoon on an un-greased cookie sheet.  Bake for 10 to 12 minutes until golden brown.

9.Remove from oven and cool on a wire rack.


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