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Vegan Recipe: Oatmeal Peanut Butter Chocolate Chip Cookies

By Kyle Eslick | Filed Under Vegan

Here is a great vegan recipe for a loaded cookie.  It combines oatmeal, peanut butter, and chocolate chips to make a delicious cookie.

Vegan Oatmeal Peanut Butter Chocolate Chip Cookies Recipe

Ingredients:

  • 1/2 cup oats
  • 1/4 cup plus 2 tablespoons flour – spoon and sweep, don’t pack
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/4 cup (packed) golden brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons applesauce
  • 1/4 cup natural type peanut butter (Jif would be fine too)
  • 1/4 cup peanuts (salted is fine)
  • 1/3 cup bittersweet chocolate chips or 1/3 cup chopped up good quality chocolate

Directions:

  1. Preheat oven to 375 degrees F.
  2. Grind oats in processor.
  3. Add flour, baking soda and salt and pulse to mix.
  4. Stir oil and both sugars together in a medium bowl. It’s okay to do this with a spoon – no need to pull out the electric mixer.
  5. Beat in applesauce, peanut butter and vanilla.
  6. Add flour mixture and stir until blended.
  7. Stir in walnuts and chocolate chips.
  8. Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet.
  9. Flatten slightly.
  10. Bake until edges are golden brown, about 12-14 minutes, Cool on sheets 5 minutes.
  11. Transfer to racks; cool completely. Cookies will firm up as they cool.

[Recipe Courtesy of Cookie Madness]

Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies

By Kyle Eslick | Filed Under Gluten Free, Vegan

Here is a great recipe for peanut butter chocolate chip cookies that is advertised as both gluten free and vegan friendly!   Give it a try and let us know your thoughts in the comments below!

Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 1/2 T. flax seed meal
  • 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
  • 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
  • 1 c. sugar
  • 1 T. corn starch (I’m sure another starch type would also work)
  • 1/2 c. chocolate chips

Directions:

  1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
  2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
  3. Mix well. The mix should be pretty stiff.
  4. Stir in the chocolate chips as gently as you can.
  5. Refrigerate the cookie dough for 15-30 minutes.
  6. Turn the oven to 350 degrees F to preheat.
  7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
  8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
  9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
  10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

Vegan Recipe: German Chocolate Cookies

By Kyle Eslick | Filed Under Vegan

Here is an excellent vegan recipe for German chocolate cookies that has received a lot of great feedback.

Ingredients:

  • 1 ½ cups unbleached wheat flour
  • ½ cup (or a bit more) Dutch process cocoa (I highly recommend Perugina, which is the best cocoa I’ve ever found – try Draeger’s or other upscale markets, or the Internet)
  • ½ teas. salt
  • 1 teas baking soda
  • ¼ cup sugar (use more if you want sweeter cookies)
  • ½ cup brown sugar (or more for sweeter cookies)
  • 2/3 cup vegetable shortening (I bought organic stuff from Whole Foods)
  • ½ teas vanilla
  • ½ cup (or more) “fruit juice concentrate” (I used grape, but feel free to use apple, orange or any other kind you choose – it’s found in the frozen section)
  • 2/3 cup unsweetened, shredded coconut (I used a brand named Let’s Do Organic from Whole Foods that has 40% less fat)
  • 2/3 (or more) cup roughly chopped walnuts (can substitute pecans or other nuts of your choice or don’t use any if you’re nut phobic)
  • 2/3 cup (or more) chocolate chips (I used Whole Foods’ “365” brand of “dark chocolate mini chunks” – 70% cocoa – what worked great)
  • (optional) a little orange juice

Directions:

  1. Preheat oven to 350 degrees
  2. In a food processor, add the flour, sugars, salt, baking soda and pulse to mix for a couple seconds. Next, add the shortening, vanilla and fruit juice concentrate. Pulse until mixed (won’t take long). Add the coconut and pulse for a few seconds or until mixed in.
  3. Taste to see if you’re happy with the level of sweetness. If you want it sweeter, add a bit more fruit juice concentrate. Remove to a bowl and stir in the nuts and chips.
  4. At this point, you can stir in a little orange juice – like a tablespoon or so – to make the batter easier to shape.
  5. You can use a non-stick cookie sheet or a cookie sheet and nonstick spray. My preference is to use a sheet with a Silpat, which is a terrific French silicone mat used for baking. Find it in good housewares stores (Williams Sonoma, etc.) or online.
  6. Scoop about ¼ cup (or whatever size you like) of dough per cookie and shape/press it a little into a round, flat shape. Since the batter isn’t that fatty, these won’t spread a lot, but still leave, say, ½ inch between cookies.
  7. Bake for around 12 minutes or until you start smelling them. If your oven does convection, that’s better for baked goods.

[Recipe Courtesy of Peninsula Eatz]