Vegan Peanut Butter Chocolate Chunk Cookies
/Holidays is cookie time at our house and I like to bake cookies that are relatively healthy and that all of my family members can enjoy! And these cookies are actually rich in protein and fiber and rely on low-glycemic coconut sugar for sweetness.
Ingredients
1 ½ cups creamy unsalted peanut butter
2 cups packed coconut sugar
1/4 cup melted vegan shortening (Spectrum) or vegan butter substitute (Earth Balance)
3 flax eggs (3 tbsp flaxseed meal + 7 1/2 tablespoons water)
2 teaspoons baking soda
1 tablespoon vanilla extract
2 ½ cups gluten free rolled oats
1 cup Enjoy Life dark chocolate chunks
1 cup roasted, unsalted peanuts
Optional: 1/2 cup dried cranberries or cherries
Instructions
Preheat oven to 350 degrees.
Make flax eggs by mixing flax and water in a small bowl and setting aside.
Grease two large baking sheets with coconut oil or use a silpat or parchment paper to avoid sticking.
In a large mixing bowl, combine peanut butter, sugar and vegan shortening.
When well mixed, add the flax eggs, baking soda and vanilla and combine.
Work in the oats until evenly incorporated. Then add in chocolate chunks and peanuts and optional dried berries.
Drop the cookies onto the baking sheets using a large spoon or small measuring cup.
Bake 9 to 11 minutes taking care not to overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack.
Let cookies cool completely before storing them (if you can avoid not eating the whole pan!) in an airtight container. Store for about one week at room temperature or freeze some!
