I recently came across this recipe via Taste, a great food e-magazine. I’m sometimes wary of vegan baking recipes if they over-add ingredients. But this one doesn’t–it’s simple and straightforward, created when the author had trouble finding eggs. Full disclosure: I made mine with milk chocolate chips, so they weren’t fully vegan, but if you use dark chocolate, they will be.
Here’s what you need:
1/2 cup brown sugar
1/2 cup white sugar
scant 1/2 cup vegetable oil
4.5 tablespoons water
2 teaspoons vanilla extract or paste
5.5 tablespoons peanut butter
1 3/4 cups all purpose flour (full disclosure that I was low on this ingredient, so I also used some rye flour and cake flour)
generous 1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 ounces chocolate chips or chopped chocolate
Here’s what you do:
1. In a bowl, mix together the sugars, oil, water, and vanilla until smooth. Add the peanut butter and mix until fully smooth.
2. Add the flour, oats, baking powder, baking soda, and salt. Mix to combine. Stir in the chocolate. Cover with plastic wrap and allow to cool and firm at least 2-3 hours in the fridge.
3. When you are ready to bake: Preheat the oven to 350 degrees. Line a baking sheet with two layers of parchment paper. Using an ice cream scoop, scoop about 6-8 balls of cookie dough onto the sheet, leaving some space around each ball. Press down lightly on the balls to flatten a bit (I used half an egg slicer, but you could also use a masher or even a fork). Bake 15-18 minutes, until the edges have firmed, even if still soft in the middle.
4. Allow to cool and firm up. Then enjoy!