Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 3/4 cups (90g) all purpose flour
• 1/2 tsp (2g) baking powder
• 1/2 tsp (2g) baking soda
• 3/4 tsp (4g)salt
• 1/2 cup (113g) vegan butter (see post for coconut oil swap)
• 1/3 cup (60g) brown sugar
• 1/2 cup (95g) granulated white sugar
• 1/2 cup (128g) peanut butter
• 1/4 cup (60g) plant milk
• 1 tsp (5g) vanilla extract
• 1 cup (100g) old fashioned rolled oats (not quick/instant oats)
• 1 1/4 cup (195g) chocolate chips or chopped dark or semisweet chocolate

Instructions

1. 1

   In a small mixing bowl whisk together the...: In a small mixing bowl whisk together the flour, baking powder, baking soda, and salt.

2. 2

   In a large mixing bowl using electric beaters...: In a large mixing bowl using electric beaters or using a stand mixer beat the vegan butter, brown sugar, and granulated sugar until combined. Add the peanut butter, plant milk, and vanilla extract and beat until light and fluffy.

3. 3

   Add the flour mixture to the and using...: Add the flour mixture to the and using the electric mixer beat until the flour is combined to make a smooth and soft dough. Pause to scrape down the sides of the bowl as necessary. Once mixed in, add the rolled oats and chocolate and mix in with a wooden spoon to combine.

4. 4

   Form the cookie dough into 2 tablespoon balls,...: Form the cookie dough into 2 tablespoon balls, rolling between your hands to shape. Wet your hands to prevent sticking as necessary. Chill the formed cookie dough balls for at least 20 minutes in the refrigerator or up to 4 days.

5. 5

   Preheat the oven to 350 ºF. Place the...: Preheat the oven to 350 ºF. Place the cookie dough balls 2" apart on a parchment or silicon mat lined baking tray or divided across two trays. Bake for 14-16 minutes or until the edges of the cookies have turned a bit golden. Remove from the oven and let cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.