Growing up, I loved afternoons when my mom would have fresh cookies and tea out for my brother and me after school. While my boys aren't school-aged yet, they do take naps still. On this particular day I had cookies, hot out of the oven, waiting for them when they woke up. Is there anything better on a snowy day?
These totally vegan cookies were amazing. Slightly crispy on the outside and still soft and chewy on the inside. If I had used chocolate chips, I don't think there would have been as many for the boys. I will say, though, the next time I make these with raisins, I'll use almond butter for the more muted flavor, but if I use chocolate chips, I'm sticking with peanut butter. The batter was so good, too! And since the boys were napping when I made these, I didn't have to share the spoon or the bowl!
makes 1 1/2 doz
- 1/3 cup smooth peanut or almond butter
- 2 T canola oil
- 1/3 cup almond or soy milk
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 t vanilla
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 t baking soda
- 1/2-3/4 cup raisins, craisins, or chocolate chips
-- Cream together the nut butter, oil, milk, sugars, and vanilla until very smooth
-- In a smaller bowl, combine dry ingredients. Slowly stir into bowl with wet ingredients.
-- Stir in raisins or chocolate chips.
-- Drop in spoonfuls onto non-stick mat (silpat) or parchment paper lined cookie sheet
-- Bake for 10 minutes at 400 (until lightly brown)
note: you may want to very slightly flatten. they do spread out a little, but not a whole lot. to avoid a totally gooey middle, flatten just slightly.