Vegan chocolate oatmeal peanut butter cookies

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Hiiiii ? How’s your day going? Hope it’s been great ?

How ‘bout a cookie? 

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Confession: I’m a little bit of a cookie monster. I can take or leave ice cream or vanilla desserts (case in point: creme brûlée is always blah to me) but I LIVE for baked treats. The gooier, chocolaty-er, cake-ier, the better. Get in my face. I especially love making healthier versions of classic faves for an everyday type sweet treat.

These were filed under the “impromptu baking creations gone right” category. I really wanted to make some fun new cookies to send out with the sneaky giveaway prizes from last week,

Goodie packs

and decided to make an oaty and chocolate-filled creation. I wrote the ingredients along as I went, and am glad I ended up writing everything down. They’re basically everything that’s right in the world. 

These cookies are vegan and gloriously decadent. The sweetness is from a bomb combination of applesauce, maple syrup and peanut butter. 

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Here’s the recipe if you’d like to give it a try! They’re perfect for an afternoon pick-me-up, or crumbled onto your favorite yogurt or coconut milk ice cream ?

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Print

Vegan chocolate oatmeal peanut butter cookies

A decadent treat, sweetened with pure maple syrup and a rich texture from peanut butter. Use any combination of chocolate chips you enjoy!

  • Prep Time: 10
  • Total Time: 10
  • Yield: 18 1x

Scale

Ingredients

  • 2 cups almond meal
  • 1 cup oats (for gluten-free cookies, check to make sure the oats are certified gluten-free)
  • 1/4 cup white chocolate or peanut butter chocolate chips (buy vegan if you’d like these to be totally vegan)
  • 3/4 cup cocoa powder
  • 1/2 cup chocolate chips
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • pinch of sea salt
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 3/4 cup maple syrup (up to 1 cup depending on texture/sweetness preferences)
  • 2 heaping tablespoons ground flax
  • 6 oz cinnamon applesauce

Instructions

  1. 1. Preheat the oven to 350 degrees and spray two cookie sheets with olive oil or nonstick spray.
  2. 2. Combine the almond meal, oats, chocolate chips, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Stir well in combine.
  3. 3. In a separate bowl, combine the peanut butter, vanilla, maple syrup, flax and applesauce.
  4. 4. Add the wet ingredients to the dry ingredients and stir well until a dough forms.
  5. 5. Use a melon ball scooper (or a 1/4 cup measuring bowl) to drop the dough onto the cooke sheets. Use your hand to flatten slightly.
  6. 6. Bake 10-12 minutes (until set) and allow to cool for one minute on the cookie sheets before transferring to wire racks to cool completely.

Notes

Allergy suggestions

  • Instead of almond meal, whole wheat or spelt flour would work nicely. Note: you may have to reduce the flour. Start with one cup and increase from there as needed, depending on the texture.
  • Feel free to use any nut butter instead of peanut butter

(Nutritional info is here)

What’s your #1 dessert fave? Go-to cookie recipe? I absolutely love Dreena Burton’s Supercharge Me cookies and these almond butter chocolate chip.

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