Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1/2 cup smooth peanut butter
• 1/3 cup maple syrup
• 2 tbsp warmed non dairy milk (, such as almond, soy or coconut)
• 1 tsp vanilla extract
• 3/4 cup old fashioned oats (, use certified gluten-free if needed)
• 3/4 cup flour (, I use a mix of all purpose and wheat. Use Oat flour or gf blend for glutenfree)
• 1/2 tsp baking soda
• 1/3 tsp salt
• 1/3 cup vegan chocolate chips (, use dried fruit like raisins, currants, blueberries or cranberries for no chocolate)

Steps

1. 1

   Line a baking sheet with parchment. Preheat the oven to 350 deg F ( 180 C)

2. 2

   Mix the peanut butter, maple, warmed non dairy milk and vanilla until smooth. it will take a minute to combine. (The warm milk will help the nut butter mix in more easily).

3. 3

   Mix the baking soda and salt into 1/2 cup flour. Add the mixed flour and oats to the nut butter bowl and mix well. Add spices such as cinnamon or pumpkin pie spice if you wish

4. 4

   Add more flour if the mixture is too sticky. Depends on the flour and the nut butter. I need 2 to 4 tbsp more * .Fold in the chocolate chips.

5. 5

   Bring the dough together. Use a 1.5 tbsp cookie scooop and scoop onto parchment lined baking sheet.

6. 6

   Press each scoop down to flatten. Add some chocolate chips on top if needed.

7. 7

   Bake at 350 F for 12 to 14 mins, longer for crispier. Cool for 5 mins, then remove from the pan and cool completely.Store on the counter for upto 5 days. Refrigerate for freshness for upto 2 weeks.