Since becoming vegan a few months ago, I’ve been pleasantly surprised at how much easier baking is, and how much more I enjoy it as a result. The process is as satisfying as the final taste, and I’ve been completely fascinated with egg and dairy replacements, particularly as those who’ve tried my treats would never have guessed what I’d used. These chewy peanut butter and chocolate chip oat cookies were a perfect example of this: I took them to my avid meat-eating friends’ for tea the next day, and the results were overwhelmingly positive.
Don’t be put off by the ingredients list. Using flaxseed honestly isn’t as strange or as difficult as it might sound if you’ve never experimented with egg replacements before. They’re quick to prepare, and don’t affect the taste at all. In fact, they add extra protein and nutrients! The whole recipe is very quick and easy to make, but do be sure to leave 2hrs for cooling time before baking.
It’s the perfect recipe to quickly whip up, and then leave whilst you do something else, before coming back to quickly bake them and eat them warm with a cuppa!
I don’t really need to say anymore. I’ll let the recipe do the talking so that you can try them for yourselves. Enjoy!
Peanut butter and chocolate chip oat cookies
1 cup rolled oats
1 1/4 cup plain flour
1/2 cup granulated sugar
3/4 cup brown sugar
3/4 cup dark chocolate chips (or dairy free chocolate)
1 tsp baking soda
2 tbsp ground flaxseed (for egg replacement. Chia seed also works)
1/2 cup peanut butter
1/2 cup coconut oil
2 tsp vanilla
6 tbsp water (to combine with flaxseed for egg replacement)
- To make the flaxseed egg replacement: in a small bowl combine 2 tbsp of ground flaxseed with 6 tbsp of water. Place in the fridge to set for 15 minutes. The consistency should then be a sticky egg-like substitute, and they’ll be ready to work into the rest of the mixture. Note that chia seeds also work, and if you can’t find them ground, you can easily blend them (if your blender allows!) or place them in a coffee grinder.
- In a saucepan, melt together the peanut butter and coconut oil and stir well.
- Allow the mixture to cool slightly, and then whisk in both sugars. Add vanilla essence and the flaxseed egg replacement.
- Stir in the oats, flour, and baking soda until well combined. (I used a hand whisk to get to that point mostly because I’m lazy. Don’t be afraid to whisk, but it shouldn’t take too long to get there by hand).
- Fold in the chocolate chips.
- Roll the dough into balls and place on a baking tray (lined with greaseproof paper) and cover with cling film.
- Place them in the fridge for at least 2 hours before baking. You could also place them in the freezer for 1 hour, but the fridge is better!
- Remove clingfilm and bake for 10-12 minutes at 180C/350F or until golden brown.
- Allow to cool slightly, and then make sure you eat a warm one, because it will be chewy and delicious.