• SERVINGS | 24 smaller cookies
  • PREP | 15 MINUTES
  • COOK | 12-18 MINUTES
  • TOTAL TIME | 30 MINUTES

Ingredients:

  • 3/4 cup whole wheat / AP flour
  • 1/2 t. Baking powder
  • 1/2 t. Baking soda
  • 1 cup oats
  • 1/2 cup cane sugar
  • 1/4 cup light brown sugar
  • 3 TB aquafaba
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup of peanut butter (creamy)
  • 1/4 cup of plant-based milk
  • 1 cup of chocolate chunk (allergy friendly dark chocolate chunks / chips)

Directions:

  • Combine your dry ingredients:
  • 3/4 cup whole wheat / AP flour
  • 1/2 t. Baking powder
  • 1/2 t. Baking soda
  • 1 cup oats
  • 1/2 cup cane sugar
  • 1/4 cup light brown sugar

Combine your other (wet) ingredients in a separate bowl:

  • 3 TB aquafaba 
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Add your wet ingredients into your hand/stand mixer bowl with the dry ingredients (place in the center of your dry ingredients) – mix well, then add the following ingredients:

  • 1/2 cup of peanut butter (creamy) – you can also use another favorite nut butter of your choice. Combine well.
  • Then add, 1/4 cup of plant-based milk, mix well then,
  • Add 1 cup of chocolate chunk (allergy friendly dark chocolate chunks/chips)

Mix this all very well. Scoop cookies 1 TB (for smaller) or 2 TB for larger cookies. Bake on a lightly greased pan for 12-18 minutes, in the oven on 350 degrees Fahrenheit. Edges will be brown when done. Let cool on pan for 5-10 minutes before enjoying.


***Note: If you want to add in a few chocolate chips / chunks while they’re cooking for an even better aesthetic, I highly recommend doing so while they’re baking at the 1/2 way mark. For smaller cookies around the six minute mark and the larger ones (around the 9 minute mark). 

Did you try the recipe? Tell me in the comments how you enjoyed it, or pop over to my Instagram to share your feedback. 🙂