Double Chocolate Peanut Butter (vegan) Cookies

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Sometimes I make things that are so good I just have to share them. I am not the kind of person who has secret recipes. I would much rather share so that everyone can enjoy the deliciousness!

I am always on the look out for treats that are kinda healthy. If something can be 100% amazing and even just 50% healthier then the typical, why not right? I have had BAD luck with healthy cookies in the past. They usually end up crumbly, or not very sweet or just a general disaster. These cookies are vegan I have never really ventured too deeply into vegan eating (I like my dairy and eggs!) but I follow a few ladies on instagram who make some amazing looking vegan food. When I came across this recipe today it spoke to my constant craving for chewy, chocolate-y, peanut butter-y things. I couldn’t wait to make them and luckily I had all the ingredients I needed!

Double Chocolate Chip Vegan Cookies (Originally from a new-to-me blog Oh She Glows)

Wet Ingredients:

  • 1 tbsp ground Flax mixed with 3 tbsp water
  • 1/4 cup Coconut Oil
  • 1/4 cup natural Peanut Butter
  • 2/3 cup Coconut Sugar
  • 2 tsp Vanilla extract

Dry Ingredients:

  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp fine grain Sea Salt
  • 3 tbsp Cocoa Powder
  • 1.5 cups Oat Flour (grind up whole oats in your food processor)
  • 1 tbsp Almond Milk
  • 2/3 cup mini Chocolate Chips (or what ever vegan chocolate you would like)

Preheat oven to 350 degrees F.

  1. Mix flax with water and set aside to thicken up. Whisk again once the flax has thickened up.
  2. Add the rest of the wet ingredients to the flax and beat until well combined. You can used a mixer, but a firm rubber spatula did the trick for me.
  3. Next, beat in the dry ingredients one by one following the order of the ingredient list. Only add the milk if your mixture seems very dry. It should be moist, but not super sticky.
  4. Shape into balls that use about 2 tbsp of dough each. Pat balls down into 1/2 inch thick disks on a parchment lined cookie sheet. Space the cookies 2-3 inches apart.
  5. Bake for 10-15 minutes (mine were perfect at 13!) and the let cool on the pan for about 5 minutes. Transfer to a cooling rack to cool completely.
  6. Enjoy alone or dipped in milk (or…what ever you would like).

The Best Chocolate Chip Oatmeal Cookies

Today I went to cycle fit (or some people call it spin class). I have been going since January once or twice a week. Its is a major cardio workout. Every time I tell Gary I have never sweat so much in my life. Except that one hot yoga class. That takes sweating to a whole new level. I was literally drenched.

I know. This is totally the best way to start a cookie post…talking about sweat. Appetizing.

The thing is, I need to work out. Often. Daily if possible.

I also bake daily. That means I eat baking daily. Spin Class is necessary.

True life.

I am soo tempted to make croissants right this moment. It is an all day commitment. And I don’t even like croissants.

I just drank 20 ounces of chai tea and ate two of these cookies, and an apple dipped in natural peanut butter. I am a snacker. Speaking of snacking, I totally need to go to Trader Joes asap. They have the best snacks eveeerr.
The Best Chocolate Chip Oatmeal Cookies
(Based on Oatmeal, Chocolate Chip and Pecan Cookies from Smitten Kitchen)
1/2 cup softened butter or margarine
3/4 cup sugar
1 cup brown sugar, firmly packed
1 tsp salt
1 tsp vanilla
2 large eggs
1 1/2 cups flour
1 tsp baking soda
1 1/2 cups quick-cooking oatmeal
1 1/2 cups chocolate chips
1) Cream butter and sugar together till light
2) Add salt, vanilla and eggs and mix for three minutes scraping down the sides of the bowl after one minutes
3) Mix flour and baking soda together. Add half the flour and mix till combined. When just combined, add the rest of the flour.
4) Stir in oats and chocolate chips.
5) Roll into heaping tablespoon sized balls and place on parchment lined cookie sheets.
6) Bake in a 350 degree oven. Bake for 10-15 minutes ( mine were perfect after 12 minutes) . Let cool 2-4 minutes on the cookie sheet then cool completely on wire racks.
Options: Add nuts (2cups, decrease oatmeal to 1 cup), Add orange zest ( 2 tsps), Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves with the flour. Doing all these additions will create the same cookies found on Smitten Kitchen. I prefer mine much more plain so I didn’t do any of them!