EVERYTHING COOKIES
GLUTEN FREE AND VEGAN
1 cups butter
3 cups Splenda
3 cups brown sugar
80 g Bob Red mill Egg substitute diluted in 240 ml of water
4 tbs vanilla
4 tbs baking soda
3 tbs The Spice Pit Pumpkin spices
4 cups peanut butter
12 cups roll oat
3 cups of dark chocolate chip
1 cup dried cranberry
1 cup od pumpkin seed
1 cup sunflower seed
1 cup of chopped pecan
Preheat oven at 350 f
Cream butter and sugar
Add egg substitute, vanilla, baking soda, The Spice Pit Pumpkin Spices
Salt and mix together.
Add peanut butter
Stir oat, chocolate chips, cranberry, nuts and seeds
Scoop on ounce of dough on cookie sheet line with parchment paper
Bake 14 minutes