- 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. 🙂