These drool-worthy, oil-free Vegan Peanut Butter Chocolate Chip Cookies are a delightful guilt-free treat that is sure to please.
- 1 ½ cup rolled oats, chopped *
- 1 cup almond flour *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons flax meal
- ½ teaspoon sea salt *
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- 1 teaspoon molasses
- ½ cup unsalted, unsweetened natural peanut butter
- ¾ cup vegan chocolate chips *
- Preheat the oven to 350 F.
- Line a large baking sheet with silicone baking mats or parchment paper, set aside.
- Place 1 ½ cups of rolled oats into a food processer, pulse for 15 seconds, then place into a large bowl.
- Then add all the remaining Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.
- Add all the Wet Ingredients into the dry ingredients bowl, stir well by hand to combine. Stir in the chocolate chips, mix well.
- Scoop us 2 tablespoons of cookie dough, roll into a ball and place onto the lined baking sheet, then slightly flatten into a thick disk. Try to keep the cookies in a uniform size and shape for even baking. Note: These cookies do not raise or flatten out much. Pretty much what you put into the oven is the size and shape that will come out of the oven.
- Bake in a preheated 350 F oven (center rack) for 9 to 11 minutes. Remove and allow to set on baking sheet for 3 to 5 minutes to set up before transferring to a baking rack.
Tips for Success:
- Measuring Almond Flour: We have found that measuring almond flour can get tricky since it can be light and airy. We lightly packed it down when measuring. When making the cookie dough, the dough should come together into a ball. It shouldn’t be too wet or too dry. If you pick it up, and it feels really wet, then add a Tablespoon or more of almond flour. Just mix it right in until it comes together. Check the cookie dough for “roll-ability” before adding the chocolate chips. (Refrigerate to allow the cookie dough to firm up if needed.)
- Silicone Baking Mats: We used silicone baking mats. We have not tested parchment paper lined baking sheets. If using parchment paper, make sure the oven rack is slightly above the center rack setting.
- Baking Sheet: We used a large 14 x 20 baking sheet, then placed two silicone baking mats. We laid them vertically on the baking sheet, so that the silicone mats stuck over the edges a little. Just form the silicone mats to the baking sheet. They will stick up a little like an “L” on the wider end. This is fine. We place the side that sticks up like an “L” toward the back of the oven. If you don’t have a large baking sheet, use 2 small ones, but bake only one batch (one cookie sheet) at a time.
- Cookie Scoop: We used a small cookie scoop (1 ½ inches in diameter). This helped keep the cookies uniform. Note: We used the cookie scoop twice to make one cookie.
- Rolling Cookie Balls: Rolling cookie balls can be just a tad bit challenging if you are using Enjoy Life Semi-Sweet Chocolate Chunks. The issue is that these chunks come in two sizes (in the bag), a small chunk and a longer chunk. The longer chunk is a tad too big. Here’s what we did, we laid the one cup measurement of mega chunks out on our chopping board and chopped in half the bigger log-like ones to make it easier to roll the cookies. You don’t have to do this, but it helps.
- Baking Times/Resting Times: If you are looking for a gooey type of cookie, then bake for 9 minutes and set for 3 minutes. If you are looking for a softer cookie, bake for 10 to 11 minutes and set for 3 to 5 minutes.
*Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Chunks. Feel free to use your favorite chocolate chips.
*Almond Flour Substitutes: This cookie was specifically created to use almond flour. We do not have any substitutions to offer.
*Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes about 18 cookies
*Storage: Use within 4 days.