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 minutes
- Yield: 18 1x
Ingredients
Scale
- 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. Preheat the oven to 350 degrees and spray two cookie sheets with olive oil or nonstick spray.
- 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. In a separate bowl, combine the peanut butter, vanilla, maple syrup, flax and applesauce.
- 4. Add the wet ingredients to the dry ingredients and stir well until a dough forms.
- 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. 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