After years of experimenting with vegan and raw foods, I’ve created the most addictive and delicious vegan chocolate chip peanut butter cookie! I only say the word “vegan” so people know. But honestly, if you didn’t know any better, you’d think these were full of buttery goodness! I’m not vegan, nor am I 100% raw, BUT I do eat lots of veggies and fruits. I don’t like labels, because then if you stray, you feel guilty. So I’d say I eat clean fresh foods with a bowl of frozen yogurt or a piece of cake thrown in here and there!
I got the clear Kitchen Aid bowl for Christmas that goes with my mixer, and I was dying to use it! For these cookies, start off by adding the almond meal, oat flour, oats, salt, and cinnamon into your mixing bowl. You can find almond meal and oat flour at Whole Foods.
In a separate bowl, add the coconut oil (also found at Whole Foods) and peanut butter. Now coconut oil is hard when it’s in the jar. But you can microwave it for a few seconds to turn it into liquid. This is a miracle in a jar! Not only is it great for cooking, but you can use it as moisturizer, shaving cream, lip balm… the list goes on! Anyway, enough with the infomercial! You pop the coconut oil and peanut butter in the microwave for about 20 seconds. You want the oil to turn liquid and the peanut butter to soften. To that bowl, add in the honey, vanilla, and water.
Then, pour the wet ingredients into the dry ingredients and mix until a dough forms. Add the vegan chocolate chips and give it a stir. I used a mini ice cream scoop to make the cookies the same size. You can either keep them rounded (I like them that way), or flatten them with your hand for more of a traditional cookie look. These are absolutely DELICIOUS! I can’t wait for you to try them!
Vegan Chocolate Chip Peanut Butter Cookies
Makes about 18 small-ish cookies
1 cup almond meal
1 cup oat flour
½ cup quick cooking oats
1 teaspoon cinnamon
pinch of salt
¼ cup coconut oil (warmed to liquid)
2 tbsp peanut butter
1 teaspoon vanilla extract
¼ cup honey
3 tbsp water
½ cup vegan chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, mix together almond meal, oat flour, oats, cinnamon, and salt. In a separate bowl, warm coconut oil and peanut butter in the microwave for about 20 seconds (until coconut oil is liquid and the peanut butter is softened). Add vanilla, honey, and water to wet ingredients and whisk together. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips.
Roll into balls for dough-ball-like cookies or flatten into disks for “traditional” cookies. Bake for 7-8 minutes or until edges are just set. Allow to cool for at least 10 minutes before removing from sheet; Be delicate they might crumble!