To all the Peanut Butter lovers out there, these vegan peanut butter oatmeal cookies are going to be your new best friend. They are chewy, perfectly sweetened and it’s hard not to eat one whole batch in a day…
I know over the holiday season you probably had your share of cookies and baked goods, am I right? But I feel like we’ve taken a few weeks off of the sweet train and it’s about time we get back on it. These cookies are the perfect way to ease your way back into it after a break from Sugar City. They are not overly
Just a lovely little side note for you- when everything is mixed and you are ready to place the batter on a cookie sheet, form each ball of dough into a tight ball, and then place on the sheet. With your palm, press down lightly on the cookie to flatten it. It’s important to pack them tightly because some of the
These oatmeal cookies have been a favourite in my house over the last few weeks. It’s been pretty nice to have a jar full of cookies on the counter at all time, just waiting for my hand to reach right on in. Happy Baking!
vegan peanut butter oatmeal cookies
makes 18- 20 cookies
time to make: ~35 minutes
- 1 FLAX EGG ( 1 tablespoon ground flax mixed with 3 tablespoons of water- let sit for 5 minutes)
- 4 tablespoons COCONUT OIL (melted)
- 1/4 cup MAPLE SYRUP
- 1 teaspoon VANILLA
- 3/4 cup smooth PEANUT BUTTER
- 1/3 cup COCONUT SUGAR
- 2 cups OATS
- 1/4 cup SHREDDED UNSWEETENED COCONUT
- 1/4 teaspoon SEA SALT
- 3/4 teaspoon BAKING SODA
- 1/2 cup SUNFLOWER SEEDS
- 1/3 cup CHOCOLATE CHIPS
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Prepare your flax egg, and let sit.
- Melt your coconut over medium heat in a saucepan. Once melted, turn temperature to low and add the peanut butter, maple syrup and vanilla. Whisk together until completely combined. Remove from stove.
- Add the dry ingredients to a bowl, leaving out the sunflower seeds and chocolate chips until the end.
- Add the coconut oil mixture to the dry ingredients. Next mix in the flax egg, followed by the sunflower seeds and chocolate chips.
- Measure out roughly 2 tablespoons of batter, form tightly into a ball (pack it tight). Then place it on the baking sheet and lightly press it down with the palm of your hand.
- Bake for 11 minutes, then remove from the oven and let cool for a solid 5 minutes (very important or they will crumble). Then move to a cooling rack and let cool for another 10 minutes.