I'm sure that all of you know by now that I love baking "easy" recipes with my kids. Attempting anything even slightly more adventurous than "easy" results in disaster in the kitchen. So you can be assured that if I say that these cookies are kids-in-the-kitchen friendly then it is going to be extremely simple and pretty much a breeze.

I have never been a big fan of vegan cookies because till now they have never really turned out well for me. I always felt that certain something missing which in this case was eggs and butter. These are TOTALLY different. You definitely will not even be able to tell that they are vegan.

They definitely took a few tries to get the proportions right and turn out exactly the way that I wanted them to. Instead of butter, this recipe uses oil to replace the fat. Use refined coconut oil or any other neutral flavoured oil because unrefined coconut oil has a very strong flavour and you can taste this in the cookie.

They may not be especially low in calories but I find that you don't need to give your children food which has a low calorie count. I prefer focusing on how to give them food which is as unrefined or unprocessed as possible which in this case is whole wheat flour and coconut/brown sugar. They loved these cookies and insisted on putting them in their snack boxes for school.

The hardest part about this recipe is waiting for these cookies to cool before eating them! Warm and chewy is the best way to enjoy these beauties!

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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