Vegan Peanut Butter Oatmeal Cookies Healthier Recipes

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

Ingredients

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! :).

VEGAN PEANUT BUTTER OATMEAL COOKIES

Vegan Peanut Butter Oatmeal Cookies image

This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.

Provided by Lalaloula

Categories < 30 Mins

Time 24m

Yield 2 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons cinnamon, ground
1/2 teaspoon salt
2 cups oats (quick-cooking or rolled depending on your preference)
1/2 cup oil
1/2 cup creamy natural-style peanut butter
1/2 cup sugar
3/4 cup dark brown sugar, packed
1/3 cup non-dairy milk (e.g. vanilla soy milk)
4 teaspoons ground flax seeds
1 1/2 teaspoons pure vanilla extract
1 cup dry roasted salted peanuts or 1/2 cup vegan semi-sweet choc chips and 1/2 cup vegan pb chips

Steps:

In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
Fold in half the flour mixture to moisten, then fold in the remaining half.
Fold in chopped peanuts or chocolate chips and pb chips.
Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
Enjoy! :).

Nutrition Facts : Calories 2407.7, Fat 126.9, SaturatedFat 19.7, Cholesterol 4.5, Sodium 1775.7, Carbohydrate 272.4, Fiber 27.2, Sugar 113.1, Protein 64.4

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