Vegan Peanut Butter Oatmeal Cookies (Print Version)
# Ingredients:
01 -
⅓ cup Crisco shortening (butter flavor or original)
02 -
1 cup plus 2 tablespoons brown sugar
03 -
⅔ cup white sugar
04 -
¼ cup water
05 -
½ teaspoon vanilla extract
06 -
1 teaspoon maple syrup or pancake syrup
07 -
1½ teaspoons baking soda
08 -
1 cup crunchy peanut butter
09 -
3 cups old-fashioned rolled oats
10 -
1½ cups semi-sweet chocolate chips (dairy-free)
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Combine the Crisco shortening and sugars in a large bowl. Beat with an electric mixer until smooth. Gradually add the water while continuing to beat.
03 -
Add the vanilla extract, maple syrup (or pancake syrup), and baking soda to the mixture. Stir to combine.
04 -
Mix in the crunchy peanut butter, followed by the old-fashioned rolled oats, until thoroughly combined.
05 -
Gently fold in the dairy-free semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
06 -
Use a cookie scoop to portion the dough onto baking sheets lined with parchment paper.
07 -
Bake the cookies for approximately 12 minutes. Remove them when the edges are barely browned, and the tops are no longer wet.
08 -
Cool the cookies on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.