Not Too Sweet Vegan Peanut Butter Oat Cookies
Last night I made some yummy cookies. It was a spur of the moment idea, so I had to go with whatever I had in the pantry. The result was phenomenal peanut butter oat cookies based loosely on a recipe for chocolate chip peanut butter cookies on Post Punk Kitchen, a vegan food site with cooking shows, recipes, and more.
The recipe had a full cup of melted butter working as the only liquid. Not only would that be all of my Smart Balance, but I am sure that my heart would not appreciate it. Also, I did not have any chocolate chips.
Here’s what I did:
Not Too Sweet Peanut Butter Oat Cookies
* Preheat oven to 350 degrees F.
* Melt 1/4 cup of natural, chunky peanut butter with about 2 heaping Tbsp. of vegan butter in a sauce pan over low heat, stirring constantly.
* Pour the mix into a large bowl; let it cool while you get the next ingredients together.
* Add 1 cup brown sugar and egg substitute for the equivalent of 1 egg. If you don’t have Ener-G egg replacer, use one banana.
* Add 1 1/2 cups flour and 3/4 cup rolled oats. The mixture will be too dry at this point.
* Mix in about 2 Tbsp. of olive oil; then, slowly add soy or rice milk, stirring as you go, until you get the right consistency for cookie dough.
* Drop spoonfuls of the batter onto a greased cookie sheet and bake for 12 minutes, or until they are brown.
*Let cool. Share and enjoy!
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