I’ve been looking for a cookie that’s less cookie and more healthy snack for my daughter for a while now. She’s a very picky eater, but will try just about anything that looks like a cookie, so I’m using that power with caution.
I put a little thought into it and wondered if I could use peanut butter in place of real butter in an oatmeal cookie. I’m used to making a lot of substitutions, but I wasn’t sure about that one. So I googled some recipes and came upon this one on Well Vegan that got some really great feedback. Rave reviews, actually. So I decided to give them a try.
Of course, it wouldn’t be me not to make a few changes (which I’ve noted). Even though I don’t like peanut butter sweets, I didn’t feel like the original recipe was peanut buttery enough, so I added an extra 1/4 cup. And I used chunky peanut butter because I thought that the texture would be nice. My husband didn’t think they were salty enough, so I made one batch sprinkled with sea salt, which he loved, so I’ll include that as “optional.” But the real test was my daughter. I’m happy to report that she loved them! They are soft and chewy with a little bit of crisp on the edges. I think these will be around the house on a regular basis for a good snack. And for those who have peanut allergies, any nut butter could be easily substituted (but cut the amount back to 1/2 cup).
Chunky Peanut Butter Oatmeal Cookies
adapted from Well Vegan
yield: about 4 dozen
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups quick oats
1/2 cup canola oil (I used melted coconut oil)
3/4 cup chunky peanut butter (heated until soft)
1/2 cup sugar
3/4 cup dark brown sugar, firmly packed
1/3 cup nondairy milk (I used So Delicious Coconut Milk Beverage)
4 teaspoons ground flaxseed or chia (I used chia)
1 1/2 teaspoons vanilla extract
flaked sea salt for sprinkling (optional)
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
In a large bowl, beat together oil, peanut butter, sugars, milk, flax/chia seed and vanilla until smooth. Fold in the flour mixture with a spatual, about a quarter of the amount at a time.
Scoop up about a tablespoon of dough and roll into a ball. Place the ball onto the cookie sheet and flatten into a medallion about 2 inches wide, spacing about 1-2 inches apart (they do not spread much). Sprinkle with a tiny pinch of sea salt if desired.
Bake for 13-15 minutes at 350F, until the edges just begin to brown. Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.