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
Ingredients:
-
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
Directions:
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.
ENJOY!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: