Peanut Butter Oat Chocolate Chip Cookies 

Yield 2 dozen

#vegan #peanutbutter #rolledoats #oilfree

 

1/2 cup plus 2 tablespoons unsweetened applesauce

1/3 cup creamy peanut

1/2 cup pure maple syrup

3 cups old fashioned rolled oats

1/2 cup chocolate chips

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon kosher salt

1/4 cup raisins, plumped in warm water and drained

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1. Preheat the oven to 350ºF. Line parchment paper on a baking sheet.

2. In a large bowl, mix applesauce, maple syrup and peanut butter. Add drained raisins and chocolate chips to applesauce mixture.  

3. Combine oats, baking powder, cinnamon and salt in a separate bowl; mix well and then add to applesauce mixture and stir until combined.

4. Using an ice cream scoop, scoop out about 2 tablespoons worth of batter. Using your palm or a spoon, gently press down to flatten into a cookie shape. The cookies don’t spread while baking.

5. Place each cookie on parchment lined baking sheet, repeating until batter is used up.  

6. Bake until cookies are firm, about 18-20 minutes. Cool on pan for 5 minutes, then transfer to rack.  Cool to room temperature.

7. Cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks.

8. To freeze: Place cookies on cookie sheet and place in freezer for about 1 hour. Then place in a labelled freezer proof bag. There is no need to wrap each one as you have quick frozen them first.
    

Expandthetable suggestions

Add-ins: Instead of raisins, try dried cranberries, dried cherries, chocolate chips, chopped walnuts or pecans or shredded coconut. Do not add too many or the cookies may fall apart. 
Dough texture: The cookie dough will be wetter than traditional cookie dough: this is expected and correct.
Other nut butters: Almond or cashew butter is also delicious in place of peanut butter in recipe.
Chocolate lovers: Add a brush of chocolate icing or Nutella on the top of the cookie for additional sweetness.

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Adapted from A Couple Cooks.

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