Loaded Peanut Butter Cookies
I should be shopping, wrapping, and getting fully ready for the upcoming (2 days…agh!) Holiday’s – but no, I’m baking yet another cookie recipe for you (and me). I think it’s because I was Christmas-less and cookie-less last year in Thailand, so I’m utterly obsessed with baking (and eating) all of the Christmas things this year. Someone hold me back!
I actually recall that my mom tried to send me cookies in a care package last year for Christmas, but it arrived a bit worse for ware with half-melted and exploded chocolate truffles and one smooshed avocado that had seen way better days. The contents of that package were mostly covered in chocolate and sticky avocado goop, so I didn’t get to enjoy the half of them…cookies included. Not the Christmas surprise my parents were hoping to give me.
Right, so this year – cookies are my thing. Specifically these dreamy, vegan peanut butter cookies loaded with miniature chocolate chips and sweet flakes of coconut are my thing. I’ve always adored the creamy taste of peanut butter, and putting it in a cookie seemed like the greatest invention to take the baking world by storm. I’m of course, health-ifying our little cookies with some extra goodness to make them an ideal holiday treat for you and yours. Only 10 simple ingredients include heart healthy coconut oil and peanut butter, protein rich almond milk, fiber filled rolled oats, and vitamin and mineral rich coconut sugar. These cookies are a cinch to throw together and they’ll please even the pickiest of cookie eaters.
Side note – do picky cookie eaters exist?
Anyways, Santa totally is having a refined sugar-free & gluten-free moment too. He’ll love these.
Loaded Peanut Butter Cookies
Makes about 16 cookies
1 cup rolled oats, or oat flour
½ cup creamy peanut butter
2 tablespoons coconut oil, melted
¼ cup coconut sugar
1 teaspoon vanilla extract
½ cup almond milk, unsweetened
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut flakes, unsweetened
1/3 cup miniature dark chocolate chips (the Enjoy Life brand is my fav, or sub out cacao nibs for a sugar-free option)
Preheat oven to 350° F and line a baking tray with parchment paper or a baking liner.
In the base of a food processor or blender, add in rolled oats and blend until they resemble fine flour. Omit this step if using oat flour. Next add in the peanut butter, coconut oil, coconut sugar, vanilla extract, almond milk, baking soda, and sea salt. Pulse until mixture resembles delicious, creamy cookie dough – about 30-60 seconds.
Pour dough into a large bowl and stir in coconut flakes and chocolate chips.
Spoon about a tablespoon of cookie dough onto lined baking sheet. Gently press cookies with a fork to flatten – creating a pretty peanut butter cookie texture. Bake cookies for 10-12 minutes, or until edges are slightly browned. Remove from oven and place cookies on a rack to cool completely.
Store in an airtight container (in the refrigerator is best) for up to 7 days. Enjoy with a tall glass of almond milk!
-Not a peanut butter fan? Swap for almond butter instead!
-Gluten free? Make sure to purchase certified gluten free rolled oats or gluten free oat flour.
-When making your own oat flour – use regular rolled oats, not quick cooking!