I really should be studying for finals, but I came home after taking two of them today and really didn’t feel like sitting down with a book quite yet. So I decided to make some whole-wheat sourdough bread (coming soon!), and then got stuck making cookies while I waited for it to rise. And by “stuck” I mean I went to New Frontiers to pick up some chocolate chips, stock up on whole wheat flour, meander around and find nutritional yeast... and then come home and make some cookies. Apparently this blog is appropriately named.
Anyhoo, I took a traditional favorite and made it vegan, more nutritious, and soooo delicious! In case you didn’t notice, these have no added oil, no butter, and use whole wheat flour, which makes them that much more awesome. I only made a half batch just in case they didn’t turn out great, but I think I’m going to need to make some more.. I don’t expect they will stay around very long!
1/3 cup natural peanut butter (use the kind that you have
to mix before you eat it)
1 cup sugar
1/3 cup soy milk
1 tsp vanilla extract
1/2 cup whole-wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
1/2 cup chocolate chips
- Preheat oven to 425˚F and grease a cookie sheet.
- Combine peanut butter, sugar, milk, and vanilla and stir until very smooth.
- Add remaining ingredients, making sure to mix very well.
- Using your hands, grab a bit of dough and form into a ball. Place on cookie sheet and press down lightly to flatten.
- Repeat for the rest of the dough - you should get about 24 cookies.
- Bake for about 10 minutes, or until they begin to crack and brown slightly on top.
- Remove sheet from oven and let cool 10 minutes before serving.
Makes 24 cookies.