Here is another vegan recipe inspired by fellow veggie bloggers, delicious and simple little peanut butter cookies, made even more scrumptious with the added yum of dark chocolate and nuts! I spied this recipe on Claire’s always delicious blog A fresh Dille and she in turned shared the recipe from one of the most beautiful veggie blogs out there, have cake, will travel.
I didn’t really change the recipe too much, just doubled the quantity (opps, yes there are only two of us but boy, do we like cookies and added chunks of a dark chocolate with almonds instead of chocolate chips. Plus I reduced the sugar simply because the rice milk I use is naturally sweet and I used a store brought peanut butter that had added sugar, so depending on what you use you may wish to add a little more sugar to the cookies.
The result is a perfect little chewy PB cookie with the chunks of delicious dark chocolate and the added texture and flavour of oats. A simple recipe to follow, these vegan cookies are super awesome and perfect for sharing with family and friends. Pack them in your lunchbox or sever them up with a fresh pot of tea or glass of non-dairy milk for a perfect little snack anytime of the day!!
Oaty Choc-Nut Chunk Peanut Butter Cookies
Preparation time: 20mins // Makes approx 18 cookies
- 50g (1¾ oz) (approx. ½ cup) dark chocolate (I used a fair-trade dark chocolate bar with almonds)
- 50g (1¾ oz) (approx. ½ cup) walnuts (or pecans, or almonds or hazelnuts or…)
- 1 cup whole wheat flour
- 1 cup traditional oats
- ½ tsp baking soda
- ½ cup brown sugar
- ½ cup smooth peanut butter
- 2 tbs sunflower oil
- 2½ tbs rice milk (or any non-dairy milk)
- 1 tsp vanilla extract
Pre-heat the oven to 200°C/392°F and prepare two large baking trays by lining with baking paper.
Chop the chocolate and walnuts into chunks with a sharp knife, set aside.
Shift the flour and baking soda into a large bowl, add the oats, sugar, chocolate and walnut chunks and stir to combine well.
In a jug whisk/stir the peanut butter with the oil, rice milk and vanilla extra until smooth.
Mix the peanut butter mixture with the dry ingredients until well combined.
Using a tablespoon, spoon out each cookie portion onto the prepared baking trays and flatten slightly.
Place in the pre-heated oven for 10-13 minutes, remove from the oven just as the cookies start to golden.
Allow to cool on the baking trays for 5 minutes before turning out onto a rack to cool completely.
This recipe was adapted from have cake, will travel’s Chocolate Chip Oatmeal Cookie recipe.