Vegan Peanut Butter Chocolate Chip Cookies (1-Bowl, GF, Oil-free)
Moist, chewy, super simple 1-bowl vegan peanut butter chocolate chip cookies are so delicious and healthy. Bakes in just 10 minutes!
Servings 10 cookies
Equipment
- oven
Ingredients
- ¼ cup rolled oats
- ¼ cup gluten-free flour I use gluten-free all purpose flour from Trader Joe's
- ½ cup coconut sugar
- ⅛ teaspoon sea salt
- ½ teaspoon baking powder
- ½ cup creamy peanut butter make sure its runny
- 1 teaspoon vanilla extract
- 1 flax egg 1 tablespoon flax, 3 tablespoon water mixed together. Let this sit for 5-minutes before adding it to the recipe.
- ¼ cup dark chocolate chips plus a few more for on the tops (optional)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- In a large bowl, add all of the dry ingredients to a bowl and whisk. Then add all the wet ingredients and stir. If the dough is too dry, add a splash of dairy-free milk. If it's too wet, add a tablespoon more of flour.
- Once combined, stir in the chocolate chips.
- Form into 1.5 tablespoon balls then press down to form a circle.
- Bake for 10-12 minutes or until edges are golden brown. They will firm up and bake a bit more once they cool so don't over-bake.
- Let cool for 20-minutes. Serve and enjoy!
Notes
Store in an air-tight bag or container/store on counter or in fridge.
