Chocolate Peanut Butter Oatmeal Cookies (vegan)

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Happy National Bittersweet Chocolate Day!!! I had no idea there was such a day, did you? I just found out this morning that this is National Pizza Week…I didn’t know about that one either! While I was looking around the internet for other crazy food days, I came across bittersweet chocolate day. Obviously I needed to share…..

These vegan, Chocolate Peanut Butter Oatmeal Cookies are delicious and healthy!! cookingwithcurls.com

These Chocolate Peanut Butter Oatmeal Cookies are very soft, not crispy and stay that way for days. If you don’t eat them all of course. It is best to store these cookies loosely covered so they do not become sticky…..

Chocolate Peanut Butter Oatmeal Cookies | cookingwithcurls.com #vegan

How to make vegan Chocolate Peanut Butter Oatmeal Cookies:

Preheat oven to 425 degrees. Cover 2 baking sheets with parchment paper, set aside.

In a large bowl, whisk together sugar, peanut butter, agave nectar, and milk.

Add the vanilla and oil, whisk to combine.

Add the espresso powder, whisk until well combined.

Stir in the flour, baking soda, salt, flax seed, and wheat germ with a rubber spoon/spatula.

Stir in the oats, pecans, and chocolate chips.

Drop 1 1/2 Tablespoon sized balls of dough onto prepared baking sheets (or use a small cookie scoop), 12 per sheet.

Bake for 6 minutes. Remove from the oven, and let cool on baking sheet for 10 minutes. Transfer cookies to a cooling rack and allow to cool completely.

Note:

  • These cookies are very soft, and will appear to not be cooked. Don’t let that fool you, they will stiffen up as they cool.
  • Using agave nectar will make them sweeter than if you use maple syrup, so it’s up to you. If you are using the bittersweet chocolate chips, I would recommend using the agave nectar. I have made them will all different types of milk and nut butters, it doesn’t matter which ones you use.

More delicious cookie recipes:

Enjoy!!

These vegan, Chocolate Peanut Butter Oatmeal Cookies are delicious and healthy!! cookingwithcurls.com

Chocolate Peanut Butter Oatmeal Cookies (vegan)

These vegan, Chocolate Peanut Butter Oatmeal Cookies are delicious and healthy!!
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Course: Dessert
Cuisine: American
Keyword: chocolate, peanut butter, vegan recipe, cookies, oatmeal
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 24 Servings
Calories: 115kcal
Author: Lisa Johnson

Ingredients

  • cup evaporated cane juice or brown sugar
  • cup all-natural Peanut Butter
  • cup agave nectar or pure maple syrup
  • cup unsweetened almond/soy milk or coconut/rice milk
  • 2 Tablespoons canola oil
  • 1 Tablespoon pure vanilla extract
  • ¾ cups whole-wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 Tablespoon ground flax seed
  • 1 Tablespoon wheat germ
  • 1 cup old fashioned rolled oats
  • ½ cup semi-sweet or bittersweet chocolate chips
  • ½ cup chopped toasted pecans

Instructions

  • Heat oven to 425 degrees. Cover 2 baking sheets with parchment paper, set aside.
  • In a large bowl, whisk together sugar, peanut butter, agave nectar, and milk.
  • Add the vanilla and oil, whisk to combine.
  • Add the espresso powder, whisk until well combined.
  • Stir in the flour, baking soda, salt, flax seed, and wheat germ with a rubber spoon/spatula.
  • Stir in the oats, pecans, and chocolate chips.
  • Drop 1 1/2 Tablespoon sized balls of dough onto prepared baking sheets (or use a small cookie scoop), 12 per sheet.
  • Bake for 6 minutes. Remove from the oven, and let cool on baking sheet for 10 minutes. Transfer cookies to a cooling rack and allow to cool completely.

Notes

These cookies are very soft, and will appear to not be cooked. Don't let that fool you, they will stiffen up as they cool.

Nutrition

Calories: 115kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Calcium: 17mg | Iron: 0.8mg

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One Comment

  1. I love creamy desserts like this. I normally prefer to make cakes from scratch, but I know there are lots of really good ones out there, and when I’m in a pinch its nice to know they’re there. Lets put it this way — I wouldn’t turn this down for anything!

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