I feel like the title says it all for this recipe… these are slightly different from your basic peanut butter cookies. They’re super soft rather than crumbly and crispy, but if you’re into soft cookies this is for you. The amount of chocolate chips really depends on your preference; I LOVE Enjoy Life chocolate chips (I honestly think they may be the best chocolate I’ve ever had) so I added a ton to this batch.
makes 12-13 Ingredients
1/2 cup natural peanut butter
2 tbsp non-dairy milk
2 tbsp liquid sweetener
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup plus 1 tbsp gluten-free oat flour
1/2 cup coconut sugar
1/3 cup- 1/2 cup vegan chocolate chips.
Preheat your oven to 350F and line a baking sheet with parchment paper. In a large bowl add the peanut butter, non-dairy milk, syrup, salt, sugar, and vanilla and stir well until it’s all together.
If you are using rolled oats, blend them into a flour in the food processor. Add in the flour and stir it into the wet mixture.
Next, add in you desired amount of chocolate chips. If you like a modest amount stick to 1/3 cup, but if you want a lot in every bite add 1/2 cup. Stir these into the batter.
Now, wet your hands and pull out small balls of dough (around 1- 1 1/2 tbsp each) and place them on a baking sheet and press down to flatten them. This process works best with wet hands.
Once you run out of dough place them in the oven and bake for 10-13 minutes. I took mine out at 10 and that gives you a super soft cookie.
Let these cool after you take them out from the oven for a good 10-15 minutes on the baking sheet. They will be very soft and likely to fall a part when you first take them out so be patient if you can.
By the way that’s a glass of Ripple in the background there. It’s a plant-based milk and it just came to Canada and I am so glad because it’s great! Their chocolate milk is out of this world. Just saying it goes perfectly with cookies…