Introducing vegan oatmeal peanut butter cookies – a delectable combination of hearty oats and creamy peanut butter. These cookies are not only delicious but also packed with wholesome ingredients, making them the perfect guilt-free indulgence.
Whether you’re craving a sweet snack or a wholesome treat, these cookies are sure to hit the spot.
During a recent camping trip, I discovered the joy of vegan oatmeal peanut butter cookies. After a day of hiking in the wilderness, nothing beats sitting by the campfire and indulging in a freshly baked cookie.
The combination of chewy oats and creamy peanut butter is simply irresistible. Since then, these cookies have become a favorite in my household. What I love most about them is the rich, nutty flavor of the peanut butter, perfectly complemented by the hearty oats.
Servings: Makes 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup peanut butter
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, applesauce, and peanut butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (%DV per serving):
- Vitamin A: 0%
- Vitamin C: 0%
- Calcium: 1%
- Iron: 6%
- Potassium: 2%
Vegan Oatmeal Peanut Butter Cookies:
During a recent camping trip, I discovered the joy of vegan oatmeal peanut butter cookies. After a day of hiking in the wilderness, nothing beats sitting by the campfire and indulging in a freshly baked cookie. The combination of chewy oats and creamy peanut butter is simply irresistible. Since then, these cookies have become a favorite in my household. What I love most about them is the rich, nutty flavor of the peanut butter, perfectly complemented by the hearty oats.
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, applesauce, and peanut butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Vegan Oatmeal Peanut Butter Cookies: A Delicious and Nutritious Treat
Introducing vegan oatmeal peanut butter cookies – a delectable combination of hearty oats and creamy peanut butter. These cookies are not only delicious but also packed with wholesome ingredients, making them the perfect guilt-free indulgence. Whether you’re craving a sweet snack or a wholesome treat, these cookies are sure to hit the spot.Why I Love Vegan Oatmeal Peanut Butter Cookies
During a recent camping trip, I discovered the joy of vegan oatmeal peanut butter cookies. After a day of hiking in the wilderness, nothing beats sitting by the campfire and indulging in a freshly baked cookie. The combination of chewy oats and creamy peanut butter is simply irresistible. Since then, these cookies have become a favorite in my household. What I love most about them is the rich, nutty flavor of the peanut butter, perfectly complemented by the hearty oats. Servings: Makes 12 cookiesPrep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup peanut butter
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, applesauce, and peanut butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (%DV per serving):
- Vitamin A: 0%
- Vitamin C: 0%
- Calcium: 1%
- Iron: 6%
- Potassium: 2%
