I should probably start this post by letting you know that I have a serious love for cookies. Even before I was vegan and before I was cooking so much, cookies were always on the menu. Sometimes i probably think of myself as a bit too much of a cookie connoisseur, but to be honest I’m pretty happy with the title I’ve given myself.
I’ve baked a lot of cookies with peanut butter in them…and I mean a lot! But this is probably the first one where the peanut butter has been the star, rather than just a subtle flavour.
I made a whole heap of these, and my family (who are all non-vegan) absolutely loved them. I should note that i have three younger brothers, who are more than happy to tell me when they don’t like my cooking, so after they had their 5th cookie I was pretty happy they had given me the tick of approval.
1 cup oats
1 cup flour
1/3 cup peanut butter
2 tablespoon rice bran oil (can substitute for any bland oil such as canola or vegetable)
1 cup raw caster sugar
1/3 cup almond milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3/4 cup dark chocolate – roughly chopped
Begin by preheating oven to 200C and lining a tray with baking paper. In large bowl mix together peanut butter, oil, sugar, milk and vanilla
Add in the flour and baking soda, once combined add in the rolled oats
Mix well. You should have a seriously delicious looking cookie dough at this point (be careful, I ended up eating a whole heap of the dough at this point – it’s really hard to resist)
Mix in the chocolate bits, stir again. Scoop out a tablespoon of the mixture, roll in to balls and place on lined baking tray (don’t forget to leave space between each cookie)
Press down slightly on each ball. You can use the back of a fork for this part, but personally I’m not a fan of the lines it leaves on the top of the cookies. Bake for 8-10 minutes
And the final product! Perfectly crunchy on the outside and chewy on the inside cookies!