Vegan Chocolate Peanut Butter Oatmeal Scones Recipes

PEANUT BUTTER CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• Scones - In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. If dough seems very crumbly or isn't coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
• Add the chocolate chips and fold to combine.
• Turn dough out onto a Silpat or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
• Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it's critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• Glaze - In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
• Add the confections's sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, you'll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. I'm comfortable storing glazed items at room temperature, but if you're not, glaze only the scones you plan to consume immediately; I don't recommend refrigerating scones because they'll dry out.

VEGAN CHOCOLATE PEANUT BUTTER OATMEAL SCONES

Steps:

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Prepare your flax egg by whisking together 1 tablespoons of ground flaxseed and 3 tablespoons of water in a small bowl. Set it aside to thicken.
• Prepare your butter milk by adding 2 teaspoons of vinegar to 3/4 cup non-dairy milk. Set aside to curdle.
• In a large bowl, whisk together both flours, quick oats, coconut sugar, baking soda, baking powder, and salt. Add the cold coconut oil, and using a pastry cutter (or a fork), cut the coconut oil into the flour mixture until the batter is about the size of a pea and the mixture resembles coarse sand.
• Mix together the "buttermilk" and flax egg. Make a well in the dry ingredients and pour in the egg/buttermilk mixture and the nut butter.
• Using clean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comes together. Do not overwork the dough.
• Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inch diameter, about 1 1/2 inches high. You may have to dust your hands lightly with flour so the dough doesn't stick.
• Sprinkle with the coconut sugar if using.
• Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes. Bake until a toothpick comes out mostly clean.
• Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm, drizzled with melted chocolate if using, or allow to cool completely.
• These scones are best eaten same day, but will keep stored in an airtight container for up to 2 days.

VEGAN NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Add the first four ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
• Let cool until set.

VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, stir together first five ingredients.
• In a small bowl, thoroughly stir together flour, soda and salt.
• Stir into batter.
• Stir in oats and chocolate chips.
• Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
• Bake for 10 minutes or until set.
• Remove sheet from oven and let cool on tray for 5 minutes.