Peanut Butter Oatmeal Chocolate Chip Cookies

By Vegan Richa · 25 min

Ingredients

Instructions

1. Line a baking sheet with parchment and preheat the oven to 350°F (180°C).
2. Mix the peanut butter, maple syrup, warmed non-dairy milk and vanilla until smooth; this takes a minute to combine.
3. Mix the baking soda and salt into 1/2 cup of the flour. Add this mixture and the oats to the peanut butter bowl and mix well. Spices such as cinnamon or pumpkin pie spice are optional.
4. If the dough is too sticky, add 2 to 4 tablespoons more flour, depending on the flour and nut butter used.
5. Fold in the chocolate chips and bring the dough together.
6. Scoop with a 1.5 tablespoon cookie scoop onto the lined baking sheet, then press each scoop down to flatten. Add extra chocolate chips on top if needed.
7. Bake at 350°F (180°C) for 12 to 14 minutes, longer for crispier cookies.
8. Cool for 5 minutes, then move to a rack and cool completely. Store on the counter up to 5 days, or refrigerate up to 2 weeks.

Summarized from Vegan Richa's video. Watch it for the details.

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