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Fudgy Peanut Butter Oatmeal Cookies

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Vegan Nook
Fudgy Peanut Butter Oatmeal Cookies

We've combined whole grain, chocolate, and peanut butter to make this fantastic cookie. And we're rockin' it!

2 cups quick oats
2 cups flour, sifted
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1 1/2 cups sugar
3 tablespoons ground flax seed
2/3 cup nondairy milk
2/3 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoons almond extract
2/3 cup peanut butter chips

Preheat oven to 350°

Line two baking sheets with parchment paper.

In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat together the sugar, ground flax seeds, and nondairy milk until smooth. Add the oil, vanilla and almond extracts and beat until well mixed. Add the flour mixture 1/4 cup at a time until it is incorporated. Stir in the peanut butter chips.

Drop heaping tablespoons of dough onto a cookie sheet about 2-inches apart. Flatten the cookie dough slightly with wet fingers for a firmer texture, or leave unflattened for a chewier cookie.

Bake for 10 - 12 minutes until cookies are firm and have risen. Transfer to a wire rack to cool. Store in a tightly covered container to maintain soft fresh cookies.

Makes 2 1/2 dozen cookies.

Milk (non-dairy)
Average: 5 (1 vote)

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