Vegan Peanut Butter and Chocolate Chip Cookies - These vegan peanut butter and chocolate chip cookies are crispy on the outside, juicy on the inside, and only 8 ingredients are needed.

love to cook and I always do it with a lot of love, but baking costs me a little more because it tends to be more laborious, despite the fact that I am an inveterate gourmand. Thanks to the blog I have discovered that very simple sweet recipes can be prepared, as is the case with these cookies.

Ingredientes

Scale

  • 1 y 1/4 tazas de harina de avena (150 g)
  • 1 y 1/4 tazas de harina de almendras (130 g)
  • 1/2 taza de azúcar moreno, de coco o panela (40 g)
  • 1 cucharadita de levadura química
  • 1/4 taza de mantequilla de cacahuete (60 g)
  • 1/2 taza + 2 cucharadas de leche de avena (155 ml)
  • 2 huevos de lino
  • 1/2 taza de chips de chocolate (85 g)

Instructions

  1. Preheat the oven to 180ºC or 350ºF.
  2. In a large bowl, mix the dry ingredients (oatmeal, almond flour, sugar and yeast).
  3. Dissolve the peanut butter in the milk in a small bowl or cup with the help of a whisk or a fork or spoon.
  4. We add Add the liquid ingredients to the large bowl (the peanut butter/milk mixture and the flax eggs) and stir until the ingredients are well combined.
  5. Add the chocolate chips and stir again.
  6. If the dough is sticky, let The wing rests in the covered refrigerator for about 20 minutes.
  7. To make the cookies we use an ice cream scoop because it is more comfortable and clean, but if you want you can use hands. We are going to put a spoonful of ice cream per cookie on a baking tray with parchment paper and flatten them with our hands a little so that they have a cookie shape.
  8. Bake for about 15 minutes or until they start to brown on the sides, but they should still be a little soft in the center.
  9. Let them cool on the tray outside of the oven for at least 5 minutes before transferring them to a rack or plate.
  10. You can store them in an airtight container at room temperature for about 3-4 days or in the freezer for a month.

Notes

  • You can use other types of flour with no problem, although you will probably have to add more or less.
  • Other solid sweeteners can also be used or liquids, although quantities will change.
  • Instead of peanut butter, you can use almond butter or any other dried fruit.
  • Use the vegetable milk that you like the most, although if it is sweetened you may have to add less sweetener.
  • Chopped dark chocolate is a healthier alternative to chocolate chips, although cookies are not that they will be just as pretty because the chocolate will melt a little.
  • If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated in the regulation < a href="https://www.boe.es/doue/2009/016/L00003-00005.pdf" target="_blank" rel="noopener">CE 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.
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