May 08, 2014
Oatmeal Peanut Butter Chocolate Chip Cookies. Vegan, Oil-free, Gluten-free!
Whoa! Three favorite cookies in one? Hell, yeah! That’s what I said when I had my first bite. These yummy guys are really simple to make—a party in the food processor. No sugar is needed, other than whatever is in the chocolate chips that you use. I used Enjoy Life brand mini chocolate chips, cheapest price found over at VitaCost, but you could use malt-sweetened carob chips or grain sweetened chocolate chips to avoid sugar completely. If you find a good source for Sunspire grain-sweetened chips, please let me know. They seem to be hard to find as well as quite pricey! I sweetened the dough with dates.
Anyway, my son came over today to change the oil in my car and left with ALL of the remaining cookies. It’s okay. I can make more. You gotta try these!
- 2 cups gluten-free rolled oats (not instant)
- 1 cup medjool dates, pitted
- ½ cup peanut butter
- ½ cup vegan chocolate or carob chips
- ¼ cup plant-based milk (I used soy)
- 1 tsp pure vanilla extract
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Place all ingredients, except chocolate chips, in a food processor and pulse until combined. The dough should stick together when you pinch it.
- Add the chips and pulse again until just combined.
- Using a small ice cream scoop, drop the cookies onto the sheet, then flatten them with your fingers until they’re about 2″ wide. Shape them if needed, as the dough will fall apart a little. If you don’t have a small scoop, just roll the dough into balls about 1½” in diameter and flatten.
- Bake for 12 minutes. Keep an eye on them and don’t overbake! They burn easily. They should be a just little golden brown around the edges.
Makes 2 dozen. Enjoy!