Vegan Peanut Butter Oatmeal Cookies |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is another recipe from I. Moskowitz' and T. Romero's awesome book Vegan Cookies Invade Your Cookie Jar , that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ingredients:
1 1/3 cups all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1 1/4 teaspoons cinnamon, ground |
1/2 teaspoon salt |
2 cups oats (quick-cooking or rolled depending on your preference) |
1/2 cup oil |
1/2 cup creamy natural-style peanut butter |
1/2 cup sugar |
3/4 cup dark brown sugar, packed |
1/3 cup non-dairy milk (e.g. vanilla soy milk) |
4 teaspoons ground flax seeds |
1 1/2 teaspoons pure vanilla extract |
1 cup dry roasted salted peanuts or 1/2 cup vegan semi-sweet choc chips and 1/2 cup vegan pb chips |
Directions:
1. In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
2. In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
3. Fold in half the flour mixture to moisten, then fold in the remaining half.
4. Fold in chopped peanuts or chocolate chips and pb chips.
5. Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
6. Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
7. Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
8. Enjoy! :).
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