Chocolate Peanut Butter Cookies
These chocolate peanut butter cookies are SO good. They can be eaten as cookies, as batter, or even rolled into balls and dusted in cocoa powder for a strange but delicious truffle/oatmeal mochi ball experience! And did I mention they're delicious and super easy to make?
Equipment
- nonstick or lined baking sheet
- Mixing bowl
- blender (optional if using pre-made oat flour)
Ingredients
- 1 cup oat flour ~12oz rolled oats, blended
- 1/2 tsp baking soda
- 1/4 tsp salt optional
- 3 tbsp cane sugar
- 3 tbsp brown sugar unpacked
- 4-5 tbsp unsweetened plant milk more as needed; sub water
- 2 tbsp peanut butter
- 1.5 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 1/4 cup vegan chocolate chips optional [note#1]
Instructions
- Combine all dry ingredients in a medium mixing bowl.
- Add plant milk, almond butter, vanilla extract, and 1-2 tbsp of water and combine.
- Add additional water 1 tbsp at a time until cookie texture forms [note#2], then transfer to freezer for ~20 minutes to chill the dough before baking [note#3].
- Once dough is ready, preheat oven to 325 degrees Fahrenheit.
- Form into cookie balls using ~2-3 tbsp per cookie and place on nonstick baking tray, leaving enough space for cookies to spread slightly as they bake.
- Bake 15-18 minutes on the center rack, then remove and let cool for 10 minutes on the tray.
- If needed, press down with a spoon after baking to flatten slightly.
- Serve and enjoy!
Make them Cookie Dough Balls!
- Add slightly less plant milk and you're mixing everything together, until you get a dry dough that can be easily formed into balls.
- Separate into ~2-3 tbsp per cookie and place in a freezer safe storage container so that each ball isn't touching.
- Freeze for 40 minutes or overnight and enjoy as a sweet, unbaked snack.
- Roll them in cocoa powder for an even more delicious treat!
Notes
Stores on the counter for a few days or in the fridge for up to a week. Microwave for 30 seconds to reheat and regain 'fresh out of the oven' texture.
- Will obviously make these more calorie-dense and less healthy.
- The dough should be able to be pulled together and stick to itself without being so dry that it can fully form into a ball, but not be so runny that it flattens out once you've stopped pulling it together in the bowl. As you're chilling the dough, if you notice it's too wet, you can add more flour; if it's too dry, you can add more water.
- You can freeze extra balls to make into cookies later, or to enjoy as frozen treats on their own; you can also store in fridge for two hours or more to chill the dough rather than the freezer, but I'm too impatient for that!