Healthier Peanut Butter Chocolate Chip Cookies
Easy, vegan, wholesome and super addictive peanut butter chocolate chip cookies. So incredibly delicious, even your non-vegan friends are going to love them.
Ingredients
- 1 Tbsp chia seeds + 3 Tbsp water
- ½ cup smooth (runny) peanut butter
- ¼ cup olive oil – coconut oil or sunflower oil might also work
- 1 tsp vanilla extract
- ¾ cup oat flour
- ½ cup coconut sugar – brown or muscovado sugar might also work
- 2 Tbsp tapioca starch
- 1 tsp baking powder
- ⅓ cup rolled oats
- ⅓ cup roasted peanuts, roughly chopped
- ⅓ cup dried cranberries
- ⅓ cup chocolate chips - I used mini chocolate chips. Can substitute with finely chopped dark chocolate
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Grease a baking sheet with a little olive oil.
- In a big bowl combine chia seeds and water. Whisk and set aside for 15 minutes while you gather the rest of the ingredients.
- Once the chia seeds have soaked up the water and the mixture looks like a really thick jelly, add peanut butter, olive oil and vanilla extract. Whisk until combined.
- Add oat flour, coconut sugar, tapioca starch and baking powder. Stir until well combined.
- Add oats, peanuts, cranberries and chocolate chips and gently mix until everything is evenly distributed throughout the dough.
- Use your hands to shape the dough into 9 balls. Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake!
- Bake for 12 minutes or until the edges are starting to slightly brown.
- Remove from the oven and allow them to cool for a few minutes on the baking sheet. Don’t move them just yet, they will be soft and might fall apart, but they’ll become firmer as they cool down. After 10 – 15 minutes you can transfer them to a rack.
- Enjoy!