Vegan Peanut-Butter-Oat Cookies

fullsizeoutput_33e9

Are healthier cookies even a thing? They are now! These golden beauties are highly fibrous and utterly delicious. They lack refined oils and sugars and are even gluten free – guilt free snacking at its best!

I always desire a mid-afternoon snack, and sometimes fruit (although I love it) simply will not satisfy my sweet cravings. Other vegan cookies that I have tried seem to have had very high sugar and oil contents. They were vegan, sure – but applying the ‘vegan’ label does not always mean that a food is healthy, or beneficial to your diet. This is a big mis-conception towards veganism I think. Vegan does not automatically mean good-for-you! A lot of vegan ‘junk’ food is created using large quantities of oil and sugars which, like fruit and veg – are vegan! Going for healthier options is always a good idea.

fullsizeoutput_33e3

The inclusion of oats as a base ingredient, ensures that these babies will supply you with a long-lasting energy boost – due to their high fibre level. They will also leave you feeling satisfied and full. One of these nutty cookies fills me up and ties me over perfectly until my next meal.

The use of ground almonds (Almond flour) and peanut butter in this recipe ensures a high level of protein in each cookie. Plus, you don’t need to worry about the fat content of these delights, as the majority of it derives from monounsaturated fats (Good fats).

I make my own peanut butter weekly, which will be coming to the blog soon. However, I recommend using extremely smooth peanut butter for this recipe. Brands I recommend are Pip & Nut smooth peanut butter and Tesco’s own brand 100% nuts smooth peanut butter.

IMG_1380

I personally never use dairy free chocolate chips as they tend to be very expensive and difficult to source. I prefer to just chop up dairy-free chocolate bars, and use the chunks as cookie fillings! In this instance I used Tesco’s ‘plain orange chocolate’ bar – which is vegan! This choice worked amazingly and the orange flavour added depth to the cookies. I highly recommend using flavoured chocolate for this recipe. However, if you want to keep them completely refined sugar-free – omit the chocolate, or use a sugar free chocolate alternative. Simply chop the chocolate up into small squares and you’ve got the perfect chocolate drops!

Any nut mylk works fine in this recipe. I personally use hazelnut mylk as it is so creamy. However; the nut mylk is not an essential element of this recipe – so, if you do not have any, simply omit it. I just like to use it as a further binding agent.

These cookies do not spread much while baking, so – ensure that they are moulded to their desired shape before baking. This is a quick and easy recipe which all-in-all only takes about 30 minutes! Simple! Enjoy.

fullsizeoutput_33ed

Yields: 8 Medium sized cookies.

Ingredients:

  • 1 cup of oats
  • 1/2 cup of ground almonds
  • 1 tsp of baking powder
  • 1 tbsp of milled flaxseed/linseed OR chia seed.
  • 1 pinch of salt
  • 1/4 cup of agave syrup
  • 1/4 cup of runny smooth peanut butter
  • 1 tsp of vanilla extract
  • 1 tsp of nut mylk
  • 60g-80g of dairy free dark chocolate (roughly chopped) OR chocolate drops

Method:

  • Preheat your oven to 180 Degrees Celsius.
  • Line a medium sized baking tray with baking paper.
  • Place the oats into a food processor and blend until a flour forms.
  • Add the remaining dry ingredients (besides from the chocolate) to the processor, and blend for 30 seconds.
  • Transfer the contents of the food processor into a large mixing bowl.
  • Add the agave, peanut butter, vanilla extract and nut mylk to the mixing bowl.
  • Mix everything together with a wooden spoon.
  • Once the mixture is combined – begin folding in the chocolate chunks with your hands until they are evenly dispersed throughout the mixture.
  • Take a small fistful of the mixture and roll into a ball using the palms of your hands.
  • Place the ball-shaped mixture onto the baking tray and flatten it into your desired cookie shape.
  • Ensure that there is one inch of space between each cookie.
  • Repeat this process with the remaining mixture – It should create about 8 cookies worth.
  • Place the cookies onto the middle shelf of the pre-heated oven and bake for 10 minutes, or until slightly golden.
  • Remove from the oven and allow to cool completely before eating.
  • Enjoy!
  • fullsizeoutput_33e1fullsizeoutput_33e0IMG_1380fullsizeoutput_33ebfullsizeoutput_33e5