Description
Bursting with rich, creamy peanut butter flavor, these Vegan Peanut Butter Oat Cookies are deliciously soft and chewy.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats, finely chopped *
- 1 cup rolled oats, chopped *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 3/4 cup natural peanut butter
- 8 Medjool dates, pitted (1/2 cup packed) *
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/3 cup + 1 Tablespoon pure maple syrup
Instructions
- Preheat the oven to 350 F, center rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place one cup of rolled oats into a food processor and process for one minute into nearly flour, then place into a large bowl.
- Then place another cup of rolled oats into the food processor and process for 20 seconds until chopped, then place into the large bowl with the finely chopped rolled oats.
- Place the all the remaining Dry Ingredients into a large mixing bowl, whisk to combine. Set aside.
- Place the Medjool dates into the food processor, process until the dates become a big sticky ball, then place into the large bowl with the dry ingredients.
- Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the date mixture, peanut butter mixture and maple syrup into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. You may need to use your hands. The batter will eventually come together and will appear thick and sticky.
- Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the dough batter into a hand rolled ball, then flatten into a thick disk and place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does slightly spread (or use 2 baking sheets). Continue to scoop and roll all the remaining batter into balls/disks.
- Place in a 350 F preheated oven for 9 to 10 minutes (largely dependent upon the size of the cookies) or until set, the edges and bottoms are lightly browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes to set, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 20 to 21 cookies