I’ve changed my mind and am going to post the vegan cookie recipe from Friday morning. At first I thought the recipe wasn’t worth posting, but after eating them for a few days and appreciating their extra-moist texture, whole wheat taste and sweetness, I’ve changed my mind. Fuzz likes them too, and she’s pickier about cookies than I am. So here’s the recipe. I left out the walnuts thinking that walnuts or pecans wouldn’t go with peanut butter. However, the way all the flavors come together in the cookies, the extra nuts would good. This recipe was adapted from a recipe off Recipezaar.
Vegan Chocolate Chip Oatmeal Peanut Butter Cookies
1/3 cup plus 1 tablespoon crunchy peanut butter
2 tablespoons canola oil
1 cup turbinado sugar
1/3 cup soy milk (regular or vanilla flavored)
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour (4 ounces weight or very lightly scooped)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
2/3 cup semi-sweet chocolate chips — use non-dairy such as Tropical Source
1/3 cup chopped, toasted walnuts or pecans (optional)
Preheat oven to 375 degrees. In a large mixing bowl, stir together first five ingredients.
In a small bowl, thoroughly stir together flour, soda and salt. Stir into batter. Stir in oats and chocolate chips, followed by nuts if using.
Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet. Bake for 10 minutes or until set. Remove sheet from oven and let cool on tray for 5 minutes.
Makes 18 cookies