Vegan Peanut Butter Oatmeal Cookies
Peanut butter oatmeal chocolate chip cookies that taste fantastic and also happen to be gluten-free, dairy-free, and vegan? Oh yeah, it's possible - and with no special ingredients required!
Servings: 36 3" cookies
Ingredients
- ⅓ cup Crisco shortening butter flavor or original
- 1 cup plus 2 tablespoons brown sugar
- ⅔ cup white sugar
- ¼ cup water
- ½ teaspoon vanilla
- 1 teaspoon maple syrup or pancake syrup
- 1½ teaspoons baking soda
- 1 cup crunchy peanut butter
- 3 cups old fashioned rolled oats
- 1½ cup semi-sweet chocolate chips dairy free
Instructions
- Preheat the oven to 350°F. Combine the Crisco and sugar in a large bowl and beat with an electric mixer until smooth. Slowly add the water while continuing to beat with the mixer.
- Add the vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats.
- Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop (I like this one!) to portion the dough onto baking sheets.
- Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.
Nutrition
Calories: 115kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 66IU | Calcium: 11mg | Iron: 1mg