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 mushy 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, think about 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 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 rapidly and and not using a entire lot of effort.

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

Combine collectively:

• peanut butter, pure or common (learn under for just a few extra 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 often get enthusiastic about cookie recipes that use applesauce. Like, please don’t try to change my mushy, decadent cookie into one thing wholesome or cakey or bizarre. I simply need an actual, reside cookie.

Nevertheless, 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 result of the cookies may change a bit relying on the kind of peanut butter, since completely different manufacturers and sorts of peanut butter can differ in sweetness, consistency, salt, and many others.

I personally don’t make any changes based mostly on the completely different peanut butters I’ve used, however in case you are 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 standard oatmeal chocolate chip cookie.

Nevertheless, they is likely to be additional puffy if utilizing a extremely thick peanut butter.

To mitigate this, you possibly can 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 take a look at cookies first might 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 lately for a church exercise to accommodate a dairy-free allergy, they usually had been inhaled. (Simply bear in mind to supply vegan chocolate chips in the event you want them to be 100% dairy-free.)

I’ve additionally been making them and maintaining them readily available always, as a result of because it seems, they style unbelievable chilly from the fridge. And likewise, I actually like cookies heavy on the peanut butter and oats, which these are.

I don’t have any plans to grow 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’re keen on them!

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Superb 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 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 – make 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 just a few 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 just a few inches aside on ready baking sheets. See word 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 utterly.

Peanut Butter: I’ve made these cookies with pure peanut butter (Costco model) and likewise 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 many others. I don’t make any changes based mostly on the completely different peanut butters I’ve used, however in case you are 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 de facto thick, chances are you’ll need to flatten the cookies barely earlier than baking in order that they don’t bake up too puffy. Baking 1-2 take a look at cookies first might 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 many others) – despatched to me by a reader Deborah A. (thanks, Deborah!)