You won’t believe these cookies are vegan, oil-free, and gluten-free! Yes, they are delicious, soft, chewy, and addicting. I couldn’t stop eating them! This is why I am not allowed to bake just for fun…or else I end up eating them all. This may be my new favorite cookie recipe. It is SO easy and SO yummy. It’s a must try, even if it’s just you at home. Everyone deserves a cookie occasionally right? (Recipe adapted from Plant-Powered Kitchen)
Oil-Free Peanut Butter Chocolate Chip Cookies
Makes 17-20 cookies
1/2 cup all-natural peanut butter (or you can use coconut butter)
1/2 cup pure maple syrup
1 cup + 2 tablespoons oat flour
2 tbsp coconut sugar
1/2–3/4 tsp vanilla bean powder or 1-1 1/2 tsp pure vanilla extract
1/4 rounded teaspoon sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup nondairy chocolate chips (mini or regular, I used dark chocolate)
In a mixer fitted with the paddle attachment, add the peanut butter and maple syrup. Mix, slowly to start, then at a higher speed until smoothed out.
Add the oat flour, coconut sugar, vanilla bean powder or extract, and sea salt to the peanut butter mixture, and sift in the baking powder and baking soda. Mix at slow speed (so the dry ingredients don’t poof!), and then bring up to medium speed and mix until everything just comes together.
Add the chocolate chips and mix to just incorporate. The mixture should be a little sticky, not dry, but not too wet either. Scrape down the bowl with a spatula, then transfer to the fridge to chill for 1/2 hour. Preheat oven to 325°F.
Line a baking sheet with parchment paper. Place 1–1 1/2 tablespoon scoops of the batter on the prepared baking sheet. Slightly flatten each cookie with a spatula or your hand. Bake for 10-11 minutes, then remove from oven and let cool for 2–3 minutes on the pan. Transfer to a cooling rack to cool completely.
Ready, set, eat!