Vegan Peanut Butter Oatmeal Cookies Healthier Food

LOW-FAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Place the mashed bananas in a bowl and stir in the applesauce to combine.
• Add the oats, powdered peanut butter and salt. Mix well.
• Prepare a baking tray with parchment paper or a silicone baking mat, or very lightly spray with non-stick cooking spay.
• Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
• Bake for 16 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that's about right.
• Let cool on the pan.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
• In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
• Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
• Place in the oven and bake for 10 - 13 minutes (13 minutes will yield a crispier cookie that's tender inside). Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
• Makes 20 - 24 cookies.
• Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 - 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
• Let cookies cool completely, store in freezer safe container for up to 2 months.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

3 INGREDIENT NO BAKE COOKIES (VEGAN) - PEANUT BUTTER OATMEAL COOKIES!

Steps:

• Line a baking sheet with parchment paper or wax paper. Set aside.
• In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed. *Stovetop instructions in Notes.
• Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments.
• Add oats to the peanut butter mixture. Stir and fold until thoroughly combined.
• Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
• Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

BANANA OATMEAL COOKIES WITH PEANUT BUTTER

Steps:

• Preheat oven to 350 degrees. In a large bowl combine flax seed and water and let rest for at least 5 minutes to achieve an "eggy" texture.
• In a food processor, combine bananas, peanut butter, almond butter, baking powder, baking soda, melted coconut oil, and vanilla. Process until combined.
• Pour the mixture into a bowl, and add the rest of the ingredients (oats, almond meal, oat flour, flax eggs, nuts, spices, salt) - mix well. Refrigerate for 5 minutes to harden.
• Drop cookies by spoonfuls (I used a small ice cream scoop) on a lightly greased baking sheet (or one lined with parchment paper), and press them out a little to expand (they won't expand in the oven). After you've pressed the cookies, add 1 tsp chocolate chips on top of each one.
• Bake for 15-17 minutes or until the cookies are slightly golden brown.
• Once the cookies are done, let them rest for a few minutes before serving. These will last up to 4 days stored in an airtight container, even longer if refrigerated and even longer if frozen.

VEGAN PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
• In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
• Fold in half the flour mixture to moisten, then fold in the remaining half.
• Fold in chopped peanuts or chocolate chips and pb chips.
• Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
• Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
• Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
• Enjoy! :).

VEGAN PEANUT BUTTER OATMEAL COOKIES (HEALTHIER)

Steps:

• In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.
• In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.
• Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.
• Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.
• Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.
• Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
• Enjoy! :).

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
• To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
• Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
• Add the peanut butter, almond milk and maple syrup and mix until smooth.
• Add the rest of the ingredients and mix into a thick, sticky dough.
• Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
• Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.

3 INGREDIENT PEANUT BUTTER COOKIES (NO EGG, VEGAN)

Steps:

• Preheat oven to 355°F (180°C) and line a baking tray with parchment paper.
• Add all of the ingredients to a large mixing bowl and stir well with a spoon or spatula until a thick batter is formed.
• Divide the cookie dough into 16 pieces (I like using a cookie scoop to ensure that the cookies are equal size).
• With slightly damp hands roll the cookie dough into balls and place them onto the baking tray.
• Use a fork to flatten the balls and make a criss-cross pattern. They should still be quick thick though.
• Bake for around 10- 12 minutes for chewy cookies or between 13-15 minutes for crispier cookies.
• Let cookies cool completely before serving. Sprinkle with sea salt (optional).