Vegan peanut butter oatmeal cookies an easy healthy chocolate chips breakfast cookie with almond flour. Plus, it has the most delicious chewy texture, and it is refined sugar-free, dairy-free, and gluten-free.
Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper, lightly oil the paper if your paper tends to stick to food. Set aside.
In a medium-size mixing bowl, add all the liquid ingredients: peanut butter, maple syrup, melted coconut oil, and vanilla.
Microwave 30 seconds to soften peanut butter, then combine with a spatula until it forms a consistent shiny batter. It shouldn't take you more than 1 minute.
Stir in rolled oats, almond flour, and baking powder.
Combine until it forms a cookie dough. It gets drier as you go. Stir in chocolate chips if used and keep stirring to incorporate.
Shape a cookie dough ball. If too dry or crumbly, add a splash of water (think 1 tablespoon max.) to gather ingredients together. This could happen if you used almond meal instead of almond flour. It contains more fiber and can dry out cookie dough.
Cut the dough into 8 even parts. Roll each part into a ball between your hands.
Place each cookie dough ball onto the cookie sheet you prepared before. Leave a thumb space between each cookie. They won't expand while baking, but you need some space to flatten the cookies and ensure they don't touch each other for consistent baking.
Press each cookie dough ball with your fingers to flatten.
If the sides crumble slightly, use your fingers to soften the edges - see video for tips and tricks.
Bake at 180°C (350°F) for 12-14 minutes or until the sides are golden.
Cool 10 minutes on the cookie sheet, then transfer onto a cooling rack. Slide a spatula under each cookie to carefully carry them from the tray to the cooling rack.
Wait until fully cool down to enjoy. They get crispier with time.
Store up to 3 weeks in a cookie jar in the pantry, at room temperature. Don't store them in the fridge, or they will soften. They can be frozen in an airtight ziplock bag and defrosted the day before.
Make sure you are using rolled oats and not jumbo oats. Rolled oats, also known as porridge oats, are crushed jumbo oats.
You can replace almond flour with almond meal or sunflower seed flour.
It is optional to add some. You can also use sugar-free dark chocolate chips or add dried raisins if preferred.
You can make this recipe using almond butter or sunflower seed butter.