Vegan Oatmeal Peanut Butter Chocolate Chip Cookies Recipes

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VEGAN CHOCOLATE CHIP, OATMEAL, AND NUT COOKIES



Vegan Chocolate Chip, Oatmeal, and Nut Cookies image

Peanut butter and oatmeal cookie with chocolate chips.

Provided by NashvilleVeggie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 cup white sugar
⅓ cup soy milk
⅓ cup peanut butter
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 cup rolled oats
½ teaspoon baking soda
½ teaspoon salt
½ cup vegan semi-sweet chocolate chips
½ cup walnut pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
  • Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
  • Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
  • Drop your batter by large spoonfuls onto prepared baking sheet.
  • Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.4 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 93.4 mg, Sugar 8.9 g

VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES



Vegan Peanut Butter Chocolate Chip Oatmeal Cookies image

Make and share this Vegan Peanut Butter Chocolate Chip Oatmeal Cookies recipe from Food.com.

Provided by hipbonez

Categories     Drop Cookies

Time 20m

Yield 36 serving(s)

Number Of Ingredients 12

2/3 cup crunchy peanut butter
2 tablespoons crunchy peanut butter
4 tablespoons vegetable oil
2 cups light brown sugar
2/3 cup soymilk (regular or vanilla flavored)
2 teaspoons pure vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 1/3 cups semi-sweet chocolate chips (ghirridelli)

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.

Nutrition Facts : Calories 167.1, Fat 6.7, SaturatedFat 1.8, Sodium 133.9, Carbohydrate 25.6, Fiber 1.8, Sugar 16, Protein 3.2

VEGAN PEANUT BUTTER OATMEAL COOKIES (HEALTHIER)



Vegan Peanut Butter Oatmeal Cookies (Healthier) image

This is my healthified version of Recipe #461702. Of course its still a cookie and contains chocolate (if you so choose to use the chocolate chips), but you can eat a few more of these without feeling guilty. I hope youll enjoy them, too. :)

Provided by Lalaloula

Categories     Drop Cookies

Time 25m

Yield 22 chunky cookies

Number Of Ingredients 15

1 cup whole wheat flour (I use whole spelt flour)
1/3 cup all-purpose flour (I use spelt flour)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons cinnamon, ground
2 cups oats (I used a mix of barley, rye, spelt, buckwheat flakes and oats)
1 cup dry roasted salted peanuts or 1/2 cup vegan semi-sweet chocolate chips and 1/2 cup vegan pb chips
1/2 cup applesauce (no sugar added, all natural)
1/2 cup creamy natural-style peanut butter
1/8 cup Splenda sugar substitute
1/8 cup dark brown sugar (or 1 tbs splenda brown sugar blend)
1/3 cup non-dairy milk (e.g. vanilla soy milk)
4 teaspoons ground flax seeds
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.
  • In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.
  • Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.
  • Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.
  • Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.
  • Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
  • Enjoy! :).

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