Vegan Double Dipped Oatmeal Peanut Butter Cookies
Author: 
Recipe type: Dessert
 
Chewy in the middle and crisp around the edges, these sweet and nutty oatmeal peanut butter cookies are dipped first in chocolate, and then in crushed nuts. Vegan peanut butter and chocolate goodness has never tasted better!
Ingredients
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick) vegan butter at room temperature
  • ½ cup crunchy salted peanut butter
  • ⅔ cup of cane sugar
  • 1 cup brown sugar
  • ½ tbsp maple syrup
  • ½ tbsp vanilla extract
  • 1 tbsp almond milk
  • 1 tbsp cornstarch + 2 tbsp water (= 1 egg)
  • ½ cup chopped peanuts
  • 1 cup semi-sweet or dark vegan chocolate chips
Instructions
  1. Preheat the over to 350° and line a baking sheet with parchment paper
  2. Sift together the flour, oats, baking soda, baking powder, and salt in a medium bowl
  3. In a separate, large bowl, cream vegan butter with an electric mixer (or a fast hand and a whisk!) for about a minute
  4. Add cane sugar and continue to beat for another minute
  5. Add brown sugar and maple syrup and beat for three minutes or until fluffy
  6. Add the peanut butter and mix until very creamy and combined
  7. Add egg substitute, almond milk, and vanilla extract and combine thoroughly
  8. In three or four additions, add dry mixture and mix on low. The mixture should be on the wet/sticky end of the spectrum, don’t worry.
  9. Using a tablespoon, drop large balls of dough onto the lined baking sheet.
  10. Bake for 10-12 minutes or until puffy. Let cool on a rack.
  11. While cookies cool, melt chocolate in the microwave at 30 second intervals or in a glass bowl over simmering water.
  12. Using the back of a spoon, cover half of a cookie with chocolate and sprinkle with nuts
  13. Place cookies on a baking sheet and freeze for 5-10 minutes. Store in the refrigerator.
Notes
Notes
•The cookies will appear very fluffy when removed from the oven, but after cooling, should appear more flat and textured.
•You can sub half almond butter if you so desire
•I reduced the amount of salt because I used salted peanut butter. Feel free to up the salt to ½ a teaspoon if you’re using unsalted.
•On the same vein, any type of peanut butter will work, but I do strongly recommend salted crunchy!
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-double-dipped-oatmeal-peanut-butter-cookies/