This is my healthified version of Vegan Peanut Butter Oatmeal Cookies. Of course its still a cookie and contains chocolate (if you so choose to use the chocolate chips), but you can eat a few more of these without feeling guilty. I hope youll enjoy them, too. :)
- 1 cup whole wheat flour (I use whole spelt flour)
- 1⁄3 cup all-purpose flour (I use spelt flour)
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄4 teaspoons cinnamon, ground
- 2 cups oats (I used a mix of barley, rye, spelt, buckwheat flakes and oats)
- 1 cup dry roasted salted peanuts or 1⁄2 cup vegan semi-sweet chocolate chips and 1/2 cup vegan pb chips
- 1⁄2 cup applesauce (no sugar added, all natural)
- 1⁄2 cup creamy natural-style peanut butter
- 1⁄8 cup Splenda sugar substitute
- 1⁄8 cup dark brown sugar (or 1 tbs splenda brown sugar blend)
- 1⁄3 cup non-dairy milk (e.g. vanilla soy milk)
- 4 teaspoons ground flax seeds
- 1 1⁄2 teaspoons pure vanilla extract
- In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.
- In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.
- Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.
- Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.
- Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.
- Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
- Enjoy! :).