Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

These vegan peanut butter oatmeal chocolate chip cookies are unbelievable! Simple 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 style 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 just a few extra pulses till the dry components are well-combined.

Simple Cookie Dough

The dough for these vegan peanut butter cookies comes collectively shortly and with no entire lot of effort.

You don’t even want a mixer. Simply stir the whole lot collectively the old style approach: bowl and spoon (or spatula).

Combine collectively:

• peanut butter, pure or common (learn beneath for just a few further particulars in regards to 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, dwell cookie.

Nevertheless, the applesauce works rather well in these cookies, which is partly what made me a brilliant fan of this recipe. Ultimately, the cookies nonetheless style like a tremendous cookie!

A Notice About Peanut Butter

I’ve made these cookies with pure peanut butter (Costco model) and in addition with common peanut butter (Skippy model).

Whereas this recipe is extraordinarily forgiving, the end result of the cookies would possibly change a bit relying on the kind of peanut butter, since completely different manufacturers and varieties of peanut butter can differ in sweetness, consistency, salt, and so on.

I personally don’t make any changes primarily based on the completely 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.

Nevertheless, they may be additional puffy if utilizing a very thick peanut butter.

To mitigate this, you may flatten the cookies barely earlier than baking. You additionally could 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 take a look at cookies first will help determine whether or not to flatten or not. 

Vegan Cookies for the Win

These cookies are really unbelievable. My 15-year previous made them just lately for a church exercise to accommodate a dairy-free allergy, they usually have been inhaled. (Simply bear in mind to supply vegan chocolate chips for those who want them to be 100% dairy-free.)

I’ve additionally been making them and holding them 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 develop into 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’re keen on them!

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Wonderful Peanut Butter Oatmeal Chocolate Chip Cookies Dairy-Free + Egg-Free}

Yield: 36 cookies

Prep Time: 25 minutes

Prepare dinner Time: 12 minutes

Complete Time: 37 minutes

• 2 cups (200 g) oats (fast oats or old style 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) evenly 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 – ensure that 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 tremendous like flour however in small items). Add the flour, baking soda and salt and pulse just a few instances 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 just a few inches aside on ready baking sheets. See be aware about flattening the cookies.

• Bake for 10-12 minutes till edges are set and evenly 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 utterly.

Peanut Butter: I’ve made these cookies with pure peanut butter (Costco model) and in addition with common peanut butter (Skippy model). The result of the cookies will change a bit relying on the kind of peanut butter, since all manufacturers, significantly pure vs common differ in sweetness, consistency, salt, and so on. I don’t make any changes primarily based on the completely 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 Earlier than Baking: if the peanut butter used is basically 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 take a look at cookies first will help determine 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

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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!)