Ingredients
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, maple syrup, and vanilla extract.
- Add the oat flour and baking soda to the mixture and stir until well combined.
- Gently fold in the chocolate chips.
- Using a cookie scoop, portion the dough onto a lined baking sheet.
- Flatten each cookie with a fork, creating a crisscross pattern.
- Bake at 350°F (175°C) for 12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 12 minutes
- Total time:
- 22 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per cookie
- Carbohydrates
- 15g
- Protein
- 2g
- Fat
- 6g
Supplies
Mixing bowl Measuring cups and spoons Baking sheet Cookie scoop Fork Wire rack
Tools
Oven
Serving suggestions
Serve these Vegan Peanut Butter Chocolate Chip Cookies with a glass of almond milk for a delightful snack or dessert.
Tips & tricks
For a crunchier texture, refrigerate the dough for 30 minutes before baking.
Cost
$8