Vegan Peanut Butter Chocolate Chip Cookies
I love baking with fresh produce and purees. But you're either a banana person - or you're just not.
These little dumplin's are for the latter.
So if you're not into my Peanut Butter Oatmeal Breakfast Cookies, you can find yourself a peanut butter cup quencher in this little corner of the internet instead.
1 bowl, 10 ingredients, and less than 30 minutes to show-time - these hearty treats are super delicious and fool-proof, too.
Hope you love 'em!
Prep time: 10 miN
Bake time: 12-14 min
Total time: 22-25 min
Makes 16 Cookies
1 cup natural peanut butter (runny & soft)
1/3 cup maple syrup
1/3 cup unsweetened applesauce
1/4 cup non-dairy milk
2 tsp vanilla extract
1.5 cups rolled oats
3/4 cup oat flour (or all-purpose flour)
3/4 cup garbonzo bean flour
1 tsp baking soda
1/4-1/2 tsp sea salt (optional, if peanut butter not already salted)
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
In a large bowl, combine the peanut butter, maple syrup, applesauce, non-dairy milk and vanilla until smooth.
Add in the dry ingredients and fold in the chocolate chips. Mix until just combined.
Spoon out 16 cookies onto the prepared baking sheet and gently press each one into a cookie shape. Add some more chocolate chips on top if needed.
Bake at 350 degrees for 12-14 minutes. Remove from the oven, transfer to a cooling rack and serve while warm & gooey.
Store in an air-tight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: