Peanut Butter Oatmeal Cookies (Vegan, GF)
Growing up I was always a huge fan of cookies- my grandma’s homemade cookies to be exact. No matter what day or time it was, when you stopped over at her house you could always guarantee that her cookie jar would be full.
When I was diagnosed with celiac disease, that was one of the things I missed the most. I used to LOVE dipping one of her chocolate chip or oatmeal cookies in a piping-hot cup of tea.
Boy did that ever hit the spot and satisfy all my taste buds!
Of course, her recipes weren’t always the healthiest (being more traditional in ingredients)- but they sure were a delicious treat!
Now, despite being older and in the ‘wellness’ industry, I’ll be the first to admit that my love of cookies hasn’t been lost. In fact, it might even be stronger at this point, as they are nostalgic for me.
I mean, cookies do equal happiness- don’t they?
And lets be real. Just because I value nutrition and healthy ingredients does not mean that cookies have to be eliminated. I’ve never been a fan of elimination anyways!
Therefore, I choose to still thoroughly enjoy cookies, on a regular (if not daily) basis… I just choose to make my own, healthy and guilt-free versions instead.
Like this one.
These Peanut Butter Oatmeal Cookies are EXACTLY what my heart desires. And I’m thinking they might be what you need and want too.
They are incredibly moist, soft, chewy, and SO dam good! And as usual, they are gluten-free, vegan, and completely guilt-free.
Now, if you’ve been looking for a totally satisfying oatmeal cookie that checks all the boxes, search no further. I’m sure this it for you!
Try them out, and let me know what you think. 👇🏻
- 2 cups rolled oats
- 1 cup coconut flakes
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1 cup mashed banana (roughly 3 small ones)
- 1/2 cup maple syrup
- 1/2 cup natural peanut butter
- 2 tsp baking powder
- 2 tsp pure vanilla extract
- 1/3 cup cacao nibs
STEP 1: Preheat the oven to 350F. In a food processor, combine HALF of the oats, coconut, chia seeds and flax seeds. Process for 10-15 seconds until broken down into fine chunks.
STEP 2: Transfer to a bowl, and add the remaining oats, coconut flakes, chia seeds and flax seeds, as well as the banana, peanut butter, maple syrup, baking powder, and vanilla. Stir well to combine. Fold in the cacao nibs.
STEP 3: Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet and press to flatten slightly. Bake for 15 minutes at 350F, or until the bottom edges are golden brown. Cool for at least 15 minutes before eating.