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Oatmeal Peanut Butter Choco-Chip Cookies

What you need: 

1 cup brown sugar
1 cup granulated sugar
3/4 cup crunchy all-natural salted peanut butter
3/4 cup vegetable oil
1/2 cup vanilla nondairy milk (I use soy milk)
1 1/2 teaspoons praline extract
2 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup vegan chocolate chips

What you do: 

1. Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets. In a bowl, mix together brown sugar, granulated sugar, peanut butter, vegetable oil, vanilla nondairy milk, and praline extract.
2. In a separate bowl, mix together flour, oats, baking powder, and salt. Add the dry ingredients to the wet. Mix well. Stir in vegan chocolate chips.
3. Drop by tablespoons onto prepared cookie sheets and flatten just barely. Leave 2" between the cookies, as these will spread. Bake for about 10 minutes, or until cookies have puffed a bit and are lightly browned.
4. Allow to cool about 10 minutes to firm up before moving off cookie sheet. Enjoy.
Source of recipe: This recipe was inspired by the big gigantoid crunchy peanut butter-oatmeal cookie recipe from Vegan With A Vengeance cookbook by Isa Moskowitz.

Preparation Time: 
5 to 10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
20 to 25
Recipe Category: 


These are the changes I made;

1 1/4 cup of palm sugar (it was an estimate, there was more than 1 cup left in the bag and I just poured the whole lot in.)
1 tablespoon of molasses
3/4 cup of organic smooth peanut butter
3/4 cup of coconut oil
2 cups flour
2 cups oats
2 teaspoons baking power
1/2 teaspoon salt
1 cup(ish) chocolate chips
about 1 - 1.5 cups of water (I had no milk/milk alternative and just kept adding water as the dough dictated)

baked for more like 25+ minutes at 350.

result = AMAZING.


I didn't use as many oats, the dough became hard to stir so I toned it down a bit... but I also lost some of my peanut butter mixture (minor casualty lol) so I guess it probably evened out in the end. Anyway! I was expecting them to have a different texture but they were still good regardless! I cooked them a lot longer though, nearly twice as long. Also, I halved the recipe and ended up with 27 cookies, but I made small ones. They didn't spread out at all and were a little puffy and were hard to tell when they were done, but the brown cue helped!

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