Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

These vegan peanut butter oatmeal chocolate chip cookies are unimaginable! Simple to make (no mixer wanted!), they’re tremendous delicate 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 a couple of extra pulses till the dry elements are well-combined.

Simple Cookie Dough

The dough for these vegan peanut butter cookies comes collectively shortly and with out a entire lot of effort.

You don’t even want a mixer. Simply stir every part collectively the old style manner: bowl and spoon (or spatula).

Combine collectively:

• peanut butter, pure or common (learn under for a couple of extra 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 trustworthy, I don’t normally get enthusiastic about cookie recipes that use applesauce. Like, please don’t try to change my delicate, decadent cookie into one thing wholesome or cakey or bizarre. I simply need an actual, stay 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 Word 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 many others.

I personally don’t make any changes primarily based on the completely different peanut butters I’ve used, however in case you are utilizing unsalted peanut butter, it’s possible 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 is likely to be additional puffy if utilizing a very 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 will help determine whether or not to flatten or not. 

Vegan Cookies for the Win

These cookies are really unimaginable. My 15-year outdated made them lately for a church exercise to accommodate a dairy-free allergy, and so they have been inhaled. (Simply bear in mind to supply vegan chocolate chips should you want them to be 100% dairy-free.)

I’ve additionally been making them and holding them readily available always, as a result of because it seems, they style unimaginable 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 trustworthy, 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!

One Yr In the past: Chocolate Chip Blended Oatmeal Cookies
Two Years In the past: Butterscotch Rice Krispie Treats
Three Years In the past: Crunchy Baked French Toast Sticks 
4 Years In the past: Honey Lime Hen or Pork Enchiladas 
5 Years In the past: Strawberry Rhubarb Crumble
Six Years In the past:  French Bread Rolls Step-by-Step 
Seven Years In the past: Doubletree Lodge Copycat Chocolate Chip Cookies 
Eight Years In the past: Candy Molasses Bread Restaurant Knock-off
9 Years In the past: Baked Shrimp and Orzo with Feta Cheese
Ten Years In the past: Italian Lasagna Rolls

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

Yield: 36 cookies

Prep Time: 25 minutes

Cook 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) 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 – 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 advantageous 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 elements.

• In a big bowl, stir collectively the peanut butter, brown sugar, granulated sugar, oil, applesauce, and vanilla extract.

• Add the dry elements 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.

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 many others. I don’t make any changes primarily based on the completely different peanut butters I’ve used, however in case you are utilizing unsalted peanut butter, it’s possible you’ll need to add one other 1/4 teaspoon salt. 
Flattening Cookies Earlier than Baking: if the peanut butter used is admittedly thick, it’s possible 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

Observe @MelsKitchenCafe on Instagram and present me the recipes you make from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

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!)