Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 ingredients, and are ready within 30 Minutes. No Refined Sugar, Oilfree. Easily made Gluten-free. Vegan Soyfree Recipe.
Line a baking sheet with parchment. Preheat the oven to 350 deg F ( 180 C)
Mix the peanut butter, maple, warmed non dairy milk and vanilla until smooth. it will take a minute to combine. (The warm milk will help the nut butter mix in more easily).
Mix the baking soda and salt into 1/2 cup flour. Add the mixed flour and oats to the nut butter bowl and mix well. Add spices such as cinnamon or pumpkin pie spice if you wish
Add more flour if the mixture is too sticky. Depends on the flour and the nut butter. I need 2 to 4 tbsp more * .Fold in the chocolate chips.
Bring the dough together. Use a 1.5 tbsp cookie scooop and scoop onto parchment lined baking sheet.
Press each scoop down to flatten. Add some chocolate chips on top if needed.
Bake at 350 F for 12 to 14 mins, longer for crispier. Cool for 5 mins, then remove from the pan and cool completely.Store on the counter for upto 5 days. Refrigerate for freshness for upto 2 weeks.
Use other nut butters for variation such as cashew butter, almond butter, pecan butter, hazelnut butter.
For nut-free make these Sunbutter Oatmeal Cookies.
*Many nut-butters have added oils in them so the flour amount needed will depend on that. If the dough is getting too stiff, add sprinkles of nondairy milk or oil to help make it a smooth soft dough.
Nutrition is for 1 cookie of 12