Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Dessert, Gluten-Free, Snacks, Vegan

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are yummy and chewy.  They are a good source of protein, and they are quick and easy to make.  They have old fashioned rolled oats, nondairy chocolate chips and creamy peanut butter.



Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

¾ cup of gluten-free flour
½ teaspoon of baking powder
½ teaspoon of baking soda
½ cup of vegan butter
1/3 cup of coconut sugar
1/2 cup of organic white sugar
¾ teaspoon of Himalayan salt
½ cup of creamy peanut butter
¼ cup of unsweetened almond milk
1 teaspoon of vanilla extract
1 cup of rolled oats
1 ¼ cup of nondairy caramel chocolate chips
-In a medium bowl, whisk together the flour, baking powder, baking soda and Himalayan salt.
-In a large bowl, add the vegan butter, coconut sugar, and organic sugar, use a hand mixer to combine ingredients.  Add the peanut butter, unsweetened almond milk and vanilla extract. Mix again until combined.
-Then add in the flour mixture to the wet ingredients, use the handheld mixer to combine ingredients to make a smooth dough.  Add the rolled oats and nondairy Carmel chocolate chips and mix with a silicone spatula until combined.
-Place plastic wrap over the bowl with the cookie dough and place in the refrigerator for 30 minutes.
-Remove cookie dough from the refrigerator and form the cookie dough with 2 tablespoon balls, rolling between your hands to shape. Chill the cookie dough in the refrigerator for 30 minutes or up to 3 days.
Preheat the oven to 350F degrees. Remove the cookie dough from the freezer and form into balls, place on a baking sheet with parchment paper about 2 inches apart. Bake for 14-16 minutes until the cookies are golden. Remove from the oven and let cool on a wire rack for 15 minutes. Serve and enjoy!

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