Live Music from the North Pole!


Make some magic for your next treat!

1/2 cup margarine
1/2 cup organic no-stir creamy peanut butter
3/4 cup sugar
34 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.

4.Pour this into the margarine mixture and stir to combine. 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.
Next, add the shredded coconut, chopped/shredded chocolate, and 1 cup chocolate chips. Stir until combined.

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

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


Find this recipe and more holiday treats at