These vegan peanut butter oatmeal chocolate chip cookies are unbelievable! Straightforward to make (no mixer wanted!), they’re tremendous gentle and so yummy!
Meet your new favourite cookie! You’d by no means even know they’re dairy- and egg-free. They’re irresistible! (And they’re scrumptious chilly from the fridge, contemplate your self warned.)
Prep the Oats
The recipe requires both fast oats or old school oats. Course of the oats in a blender or meals processor till they’re coarsely floor.
You don’t need them to be finely floor like flour, however they need to be aggressively chopped into small items.
Add flour, baking soda and salt to the oats and provides a couple of extra pulses till the dry components are well-combined.
Straightforward Cookie Dough
The dough for these vegan peanut butter cookies comes collectively shortly and with no complete lot of effort.
You don’t even want a mixer. Simply stir every little thing collectively the old school means: bowl and spoon (or spatula).
- peanut butter, pure or common (learn under for a couple of further particulars concerning the peanut butter)
- brown sugar + granulated sugar
- unsweetened applesauce
- neutral-flavored oil, like grapeseed, canola or vegetable
- vanilla extract
If I’m being sincere, I don’t normally get enthusiastic about cookie recipes that use applesauce. Like, please don’t attempt to change my gentle, decadent cookie into one thing wholesome or cakey or bizarre. I simply need an actual, stay cookie.
Nonetheless, the applesauce works rather well in these cookies, which is partly what made me an excellent fan of this recipe. Ultimately, the cookies nonetheless style like an incredible cookie!
A Be aware About Peanut Butter
I’ve made these cookies with pure peanut butter (Costco model) and likewise with common peanut butter (Skippy model).
Whereas this recipe is extraordinarily forgiving, the end result of the cookies may change a bit relying on the kind of peanut butter, since totally different manufacturers and forms of peanut butter can range in sweetness, consistency, salt, and so on.
I personally don’t make any changes primarily based on the totally different peanut butters I’ve used, however if you’re utilizing unsalted peanut butter, chances are you’ll need to add one other 1/4 teaspoon salt.
Flattening Cookies: A Tip
These cookies are naturally a bit thicker and puffier than, say, a conventional oatmeal chocolate chip cookie.
Nonetheless, they may be further puffy if utilizing a very thick peanut butter.
To mitigate this, you’ll be able to flatten the cookies barely earlier than baking. You additionally might need to do that in case your oven tends to bake scorching (both that, or lower the baking temperature to 325 levels F).
Baking 1-2 check cookies first may help resolve whether or not to flatten or not.
Vegan Cookies for the Win
These cookies are actually unbelievable. My 15-year outdated made them not too long ago for a church exercise to accommodate a dairy-free allergy, and so they had been inhaled. (Simply bear in mind to supply vegan chocolate chips if you happen to want them to be 100% dairy-free.)
I’ve additionally been making them and protecting them readily available always, as a result of because it seems, they style unbelievable chilly from the fridge. And in addition, I actually like cookies heavy on the peanut butter and oats, which these are.
I don’t have any plans to turn out to be a full-time vegan meals blogger, however I’ll be sincere, these vegan peanut butter oatmeal chocolate chip cookies are so scrumptious, I used to be tempted to transform for half a second.
They’re so yummy! I hope you like them!
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Superb Peanut Butter Oatmeal Chocolate Chip Cookies Dairy-Free + Egg-Free}
- 2 cups (200 g) oats (fast oats or old school rolled oats)
- 1 ¼ cups (178 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (255 g) pure or common peanut butter
- 1 cup (212 g) calmly packed brown sugar
- ½ cup (106 g) granulated sugar
- ½ cup (108 g) neutral-flavored oil, like grapeseed, canola or vegetable or melted coconut oil
- ½ cup (130 g) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups (255 g) chocolate chips or peanut butter chips (or a combo – be certain model of chips are dairy-free, if wanted)
Preheat oven to 350 levels F. Line a pair half sheet pans with parchment paper and put aside.
Add the oats to a meals processor or blender and course of till coarsely floor (not tremendous high-quality like flour however in small items). Add the flour, baking soda and salt and pulse a couple of occasions to mix all of the dry components.
In a big bowl, stir collectively the peanut butter, brown sugar, granulated sugar, oil, applesauce, and vanilla extract.
Add the dry components and chocolate chips and blend till no dry streaks stay.
Scoop dough into 2-3 tablespoon-sized parts and roll into balls. Place a couple of inches aside on ready baking sheets. See be aware about flattening the cookies.
Bake for 10-12 minutes till edges are set and calmly golden (however not overly brown). Do not over bake. Let the cookies relaxation for 1-2 minutes on the baking sheet after which take away to a cooling rack to chill fully.
Flattening Cookies Earlier than Baking: if the peanut butter used is absolutely thick, chances are you’ll need to flatten the cookies barely earlier than baking so that they don’t bake up too puffy. Baking 1-2 check cookies first may help resolve whether or not to flatten or not.
Serving: 1 cookie, Energy: 176kcal, Carbohydrates: 22g, Protein: 3g, Fats: 9g, Saturated Fats: 2g, Sodium: 66mg, Fiber: 1g, Sugar: 14g
Recipe Supply: tailored from this recipe (elevated the batch considerably, adjusted quantities, omitted peanuts, and so on) – despatched to me by a reader Deborah A. (thanks, Deborah!)
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