Vegan Peanut Butter Oatmeal Chocolate Chip Cookies (Edit recipe)

These vegan peanut butter oatmeal chocolate chip cookies are perfectly chewy, have a beautiful hint of peanut butter mixed with oats and chocolate. They're made with good-for-you ingredients which makes them a perfect mid morning snack. Plus, they are so easy to make!

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	156
Fat:	8 g
Carbohydrates:	19 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	178 mg
Fiber:	2 g
Sugars:	10 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 16

Ingredients

2 Tbsp Flax Seed Meal, + 6 tbsp warm water to make your flax egg
0.25 cup Pure Maple Syrup
0.25 cup unsweetened Applesauce
0.5 cup Creamy Peanut Butter
1 tsp Baking Soda
2 tsp Baking Powder
0.25 cup Brown Sugar
1 cup Rolled Oats
0.75 cup Oat Flour
0.5 cup Semi-Sweet Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF. Line a baking tray with parchment paper or a silicone baking mat and set aside.
In a small bowl, prepare flax egg by mixing 2 tbsp flax seeds and 6 tbsp warm water. Set aside for 5 minutes.
In a medium bowl, combine all wet ingredients: flax eggs, maple syrup, applesauce, and peanut butter and stir with a spatula until smooth.
Next, add in all dry ingredients: baking powder, baking soda, brown sugar, oats, and oat flour and stir well to incorporate. Once well mixed, fold in chocolate chips.
Using a cookie scooper, scoop dough onto a lined baking tray and lightly press down on each cookie to slightly flatten.
Place cookies in the oven and bake at 350ºF for 15 minutes or until golden brown.
Remove cookies from the oven and lightly sprinkle with flaky salt while they are still hot. Let cool for 10-20 minutes.
Transfer to an airtight container once cooled. Enjoy!

Notes

*Note: Depending on the size of your cookie scooper/spoon, you can get more or less cookies. If you make your cookies smaller (1 tbsp of dough each), you should get approximately 23 cookies. Don’t have any applesauce? Substitute 1/4 cup of mashed banana. The flavour will be slightly sweeter/banana-y, but just as delicious. How to store: Keep these cookies in an airtight container in the fridge or out at room temperature for up to one week. You can also freeze these cookies for up to one month.