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AuthorAditiCategory, , , DifficultyBeginner

You will be shocked that these chocolate peanut butter oatmeal cookies are actually vegan! Crunchy on the outside and slightly chewy in the middle with a gorgeous cocoa hit. Simply delicious!

Yields16 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 90 g whole wheat flour
 ½ tsp baking soda
 ½ tsp baking powder
 2 ½ tbsp good quality cocoa powder
 ¼ tsp salt
 100 g neutral flavoured oil
 140 g brown or coconut sugar
 120 g natural peanut butter
 40 g almond milk
 1 tsp vanilla extract
 1 cup rolled oats

1

In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, and salt till mixed well.

2

In another large mixing bowl, put in your oil, brown sugar, peanut butter and vanilla extract and whisk them together till the sugar dissolves.

3

Add in the almond milk and your wet mixture is ready.

4

Add the flour mixture to the wet mixture and mix together till a wet dough forms. Now scatter over the rolled oats and mix with a wooden spoon. Chill the cookie dough mixture in the refrigerator for approximately 20 minutes. Preheat the oven to 180 ºC and remove the cookie dough from the fridge.

5

Roll 2 teaspoon sized balls between your hands to shape them. Place the cookie dough balls 2 inches apart on a parchment or silicon mat lined baking tray. Press down slightly and bake for 14-16 minutes or until the edges of the cookies have turned a bit golden. Remove from the oven and let cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.

Ingredients

 90 g whole wheat flour
 ½ tsp baking soda
 ½ tsp baking powder
 2 ½ tbsp good quality cocoa powder
 ¼ tsp salt
 100 g neutral flavoured oil
 140 g brown or coconut sugar
 120 g natural peanut butter
 40 g almond milk
 1 tsp vanilla extract
 1 cup rolled oats

Directions

1

In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, and salt till mixed well.

2

In another large mixing bowl, put in your oil, brown sugar, peanut butter and vanilla extract and whisk them together till the sugar dissolves.

3

Add in the almond milk and your wet mixture is ready.

4

Add the flour mixture to the wet mixture and mix together till a wet dough forms. Now scatter over the rolled oats and mix with a wooden spoon. Chill the cookie dough mixture in the refrigerator for approximately 20 minutes. Preheat the oven to 180 ºC and remove the cookie dough from the fridge.

5

Roll 2 teaspoon sized balls between your hands to shape them. Place the cookie dough balls 2 inches apart on a parchment or silicon mat lined baking tray. Press down slightly and bake for 14-16 minutes or until the edges of the cookies have turned a bit golden. Remove from the oven and let cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.

Vegan Chocolate Peanut Butter Oatmeal Cookies
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