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Vegan peanut butter oatmeal cookies have quickly become a favorite snack in my kitchen Especially on busy weeks I love that you do not have to fuss over complicated ingredients or specialty tools Just grab a bowl and mix up a big batch for sharing or freezing
I made these when we first tried plant based baking during a family get together and even my non vegan relatives asked me for the recipe That is when I knew I had stumbled on a winner
Ingredients
- Crisco shortening: gives the cookies a classic chewy texture and helps them hold together in the absence of butter The butter flavor option adds richness
- Brown sugar: brings moisture and a deep sweet flavor that balances the peanut butter Look for soft lumps as a sign of freshness
- White sugar: provides that crisp exterior and some extra sweetness Choose cane sugar for the cleanest taste
- Water: helps loosen the dough making it easy to scoop and ensuring the cookies are not dry
- Vanilla: rounds out the cookie flavor with warmth and depth Pure vanilla extract makes the biggest difference
- Maple syrup: gives a subtle caramel note and helps the cookies brown nicely Real maple syrup is best but pancake syrup works if you are in a pinch
- Baking soda: gives these cookies their lift and slight spread as they bake
- Crunchy peanut butter: adds so much texture and peanutty goodness Opt for well stirred peanut butter for consistent results
- Old fashioned rolled oats: provide chew and keep these cookies hearty Seek out fresh oats with a wholesome aroma
- Semi sweet chocolate chips: stud the cookies with melty chocolate be sure to choose a dairy free brand if you want the cookies to stay vegan
Step by Step Instructions
- Cream the Fats and Sugars:
- Use an electric mixer to beat the Crisco and both sugars together until the mixture is creamy and smooth This is key for creating a chewy cookie base
- Add Liquids and Leavening:
- Slowly drizzle in the water while mixing then add the vanilla maple syrup and baking soda Beat until just combined
- Mix in Peanut Butter and Oats:
- Scrape down the bowl and mix in the peanut butter until the mixture looks smooth Add the oats and stir until fully blended but do not over mix
- Fold in Chocolate Chips:
- Add the chocolate chips and use a spatula to fold them in evenly so every bite gets a bit of chocolate
- Scoop and Bake:
- Portion the dough onto ungreased baking sheets using a cookie scoop or two spoons Leave a little room as they will spread Slightly flatten the tops with your fingers
- Bake and Cool:
- Bake at three hundred fifty degrees for about twelve minutes Look for light browning on the edges and a just dry top Let them cool on the baking sheet for one minute before moving them to a rack
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My favorite part of these cookies is the pop of texture from the crunchy peanut butter It reminds me of baking with my grandma on rainy afternoons She always let me steal a warm cookie off the rack before anyone else
Storage Tips
Store your baked cookies in an airtight tin at room temperature for up to four days They also freeze well Let them cool completely and stack them with parchment paper between layers Before eating simply thaw a cookie or reheat it for a few seconds for that fresh baked taste
Ingredient Substitutions
If you cannot find Crisco use coconut oil or a vegan butter with a similar fat content Natural peanut butter can work but you may need to add a tablespoon or two of extra oat to help with texture Substitute maple syrup with agave or brown rice syrup if necessary
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Serving Suggestions
These cookies pair perfectly with hot coffee or cold almond milk I love packing them for road trips or picnics since they hold up so well Try crumbling one over dairy free yogurt for a breakfast treat
Cookie Origins
Oatmeal cookies have roots in Scottish oatcakes and peanut butter cookies gained popularity in the early twentieth century This vegan version is my nod to both traditions making a comforting snack that everyone can enjoy
Frequently Asked Questions
- → How do I store these cookies for optimal freshness?
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
- → Can I substitute natural peanut butter in this recipe?
Yes, but the dough may be softer due to oil separation in natural peanut butter. Mix well before measuring for best results.
- → Are quick oats suitable instead of old-fashioned oats?
Quick oats can be used, though the texture will be slightly less chewy. Old-fashioned oats provide more structure.
- → How do I make these cookies gluten-free?
Use certified gluten-free oats and ensure all other ingredients are free from gluten contamination.
- → Can I add nuts or dried fruit to the dough?
Yes, chopped nuts or dried fruit like cranberries can be added. Stir them in with the chocolate chips for extra variety.
- → Do I need to chill the dough before baking?
Chilling is not required, but a short chill will give slightly thicker cookies if desired.