These cookies are chewy, satisfying, and packed with goodness! Made with rolled oats, dairy-free chocolate chips, chopped nuts (like walnuts or pecans), and sweetened with maple syrup or coconut sugar, they offer a perfect balance of crunch and sweetness. Use coconut oil or vegan butter for that rich texture, and a flaxseed to bind everything together.
Ingredients
- 1 cup white sugar
- ⅓ cup soy milk
- ⅓ cup peanut butter
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1 cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan semi-sweet chocolate chips
- ½ cup walnut pieces
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
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Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
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Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
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Drop your batter by large Spoonfuls onto prepared baking sheet.
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Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.
