VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

My mom never let me eat raw cookie dough when I was little. I don’t know if she was worried about raw eggs or if she was just being a monster, but I still haven’t forgiven her. Consequently, I now eat copious amounts of cookie dough in my spare time.

Especially these cookies – they are my favorite cookies in the world!  They’re peanut-butter chocolate chip with oatmeal and just enough sugar to taste sweet but not crazy sweet. Although if you’re trying to watch your sugar intake, this is probably not the snack for you.
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It wasn’t even the snack for me this week.  I forgot to order a bridesmaid dress for one of my best friend’s wedding (this weekend) and they sold out of the dress!  I had to be put on a waiting list for whatever size they could find, and they found a super small size that requires me to not each much of anything for the next five days, let alone cookies.  I’m headed straight to FoMu after the wedding is over.
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I don’t typically pair cookies with wine, but Renana does. She owns the arms and tattoos in the photo above, and she also owns the vegan restaurant that got me so interested in food, photography and animal welfare in the first place.  If you’re in CT, you should visit, but if not, here’s how you can make the best vegan cookies in the world, at home.
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VEGAN CHOCOLATE CHIP PEANUT BUTTER OATMEAL COOKIES

Recipe  from VegWeb

INGREDIENTS:
  • 1/3 cup peanut butter
  • 2 Tablespoons canola/vegetable oil
  • 1 cup of sugar
  • 1/3 cup of nondairy milk
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of rolled oats
  • 1/2 cup or so of vegan chocolate chips (I use Ghiradelli semi-sweet)
INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
  3. In a separate bowl, combine flour, baking soda and salt.
  4. Pour the dry mixture into the wet mixture and combine.  Add oats and chocolate chips.
  5. Place spoonfuls of cookie dough on a lightly oiled baking sheet and press each cookie down with a fork.
  6. Bake for 8 -10 minutes and let cool on baking sheet before transferring.

You’re going to be tempted to leave thes in for longer than 8 -10 minutes because they won’t look done, but resist that urge.  They don’t turn a golden-brown like a lot of cookies do, but once they sit for a while, they will be slightly crispy on the outside and very soft on the inside, and that’s how they’re supposed to be!

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If you want to make these cookies extra-special, you can dip them in melted chocolate and sprinkle with crushed walnuts and sprinkles. It’s going to be a mess if you choose this option, so make peace with that before you start.
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And lastly – Happy Birthday Denise!
These cookies  remind me of one of the nicest people I had the chance to meet while living in North Carolina last year. In case you don’t have the opportunity to meet someone like Denise, here’s the cliff notes of what I learned from her: Be nice to everyone, volunteer your time, and show genuine interest in the lives of those around you.
(She does these things much better than I do.)
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Cya cookie monstahs. Just kidding, I will never have a Boston accent.