Vegan oat peanut butter cookies, naturally sweetened and free of oil or vegan margarine. Rounded off with fine vanilla and dark chocolate drops a perfect snack or dessert for the whole family.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 12Cookies
Calories 150kcal
Ingredients
FOR THE DOUGH:
125gPeanut butterI take a crunchy variant that is already salted, here work all peanut butter variants or other nut butter of choice
107mlmaple syrupalternatively take raw cane sugar and a sip more milk, so that the dough becomes nice and sticky and holds together
30mlOat milkor another vegetable milk, a little warm up helps that the dough is easier to work with
Preheat oven to 180 degrees, line baking sheet with baking paper.
FOR THE DUTY, place all the ingredients (except the chocolate drops) in a large bowl, one at a time, and work with your hands (or a wooden spoon) until you have a smooth dough.
125 g Peanut butter, 107 ml maple syrup, 30 ml Oat milk, 60 g Oatmeal, 105 g fine spelt flour, ½ tbspn Baking soda, A pinch of sea salt
Fold in chocolate drops at the very end. If the dough is too dry, simply add another sip of oat milk. The dough should be sticky and reasonably easy to shape.
60 g dark vegan chocolate drops
Using your hands and a spoon, separate 12 even portions. Form into balls, place on baking sheet and flatten once until nice cookies are formed.
Put in the oven and bake for 12 minutes. At this baking time they become nice and soft. If they want to get drier, increase baking time to 15 minutes.
Remove from the oven and allow to cool completely. enjoy! Consume within 5 days at room temperature, otherwise store in the refrigerator for up to 10 days.