I can make it chocolatey-er! That was my original title for this post. But keeping with tradition, I found a cookie recipe that doesn’t use eggs or egg-replacer… therefore, it MUST be science! The ‘science’ this time? Peanut Butter! You read that right, the peanut butter replaces the egg in these cookies. When I made this recipe months ago, I ran around telling anyone who would listen about this recipe!
Well, I’ve found a way to make it even better! You may remember from my last post that one of the ‘new foods’ I had tried was a chocolate peanut butter from PB & Co., I wanted it more chocolatey… then it hit me, I can make it chocolatey-er!
*I also want to mention that unlike other recipes that you get from the chocolate chip bag, this recipe makes a reasonable amount of cookies. I mean seriously, who can resist eating 3 dozen cookies! Alternatively, how do you get 1/2 an egg? Luckily this recipe makes 18-24 cookies, depending upon whether or not you use chunky peanut butter, and you can double it or half it without worrying about what to do with 1/2 an egg!*
Chocolatey-er Vegan Chocolate Chip Oatmeal Nut Cookies
adapted from Sunspire Tropical Source Semi-Sweet Chocolate Chips Bag
- 1/3 cup PB & Co. Dark Chocolate Dreams Peanut Butter (a.k.a choc.pb) ( or regular peanut butter (a.k.a. reg.pb) for less chocolatey goodness, I usually use a peanut butter that is only peanuts and salt)
- 2 Tbsp. canola oil
- 3/4 cup vegan sugar (there is sugar in the choc.pb… if using reg.pb use 1 cup sugar)
- 1/3 cup soy milk
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup Sunspire Tropical Source Semi-Sweet Chocolate Chips
- 1/2 cup walnuts, chopped
- Preheat oven to 425°F.
- Whisk together wet ingredients until very smooth.
- Add salt and baking soda to the liquid ingredients, stir to combine.
- Next add flour and oats, stir.
- Then add chocolate chips and nuts, stir to combine
- Drop batter by large spoonfuls onto a cookie sheet that has been oiled, lined with parchment paper, OR lined with a silicone sheet.
- Bake for 8 minutes, or until tops just begin to crack.
- Remove and let cool for 10 minutes BEFORE transferring to a wire rack.
*Let the baking cops get me!* As I stated in an earlier post, I like to put the leavening and salt into the liquid ingredients so that it mixes better, I’m tired of always getting a salty bit of cake or a salty cookie!
Makes 24 cookies.