Peanut Butter Chocolate Chip Cookies

It’s the holiday season and we’re in the mood to bake! These peanut butter chocolate chip oatmeal cookies are soft, rich and gooey. I even managed to sneak a carrot into these cookies!

If your’e allergic to peanuts try almond butter. Or chocolate almond butter. Mmmm.

oatmeal chocolate chip cookie

Peanut Butter Chocolate Chip Cookies

1 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp sea salt
1 large carrot, shredded
3/4 cup real maple syrup or agave nectar
1/2 cup nut butter
1/2 cup semisweet chocolate chips

oatmeal chocolate chip cookie 2

1. Preheat oven to 375 F and line a baking sheet with lightly greased aluminium foil.
2. In a large bowl whisk together the flour, rolled oats, baking powder and salt. Add the shredded carrot and mix together.
3. In a separate bowl use a whisk to combine the maple syrup and nut butter. Add this to the flour mixture and stir until combined. Stir in the chocolate chips.
4. Drop about a tablespoon at a time onto baking sheet. Leave at least an inch between each cookie. Bake in the top 1/3 of the oven for 8 – 12 minutes or until the cookies are golden on top and bottom. For a softer cookie you’ll want to bake it for about 8-10 minutes.

Makes 12 cookies.

My recipe originally published on The Calgary Journal food blog.

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Can’t Eat Just One Vegan Banana Muffins

These muffins are seriously addicting. The more ripe the bananas are, the sweeter the muffins will be.



Can’t Eat Just One Vegan Banana Muffins

1/2 cup margarine, softened
1 cup sugar
egg replacer to equal 2 eggs
3 ripe bananas
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup unsweetened almond milk
3/4 cup chopped walnuts
1 tsp vanilla extract

1. Preheat oven to 400 degrees F.
2. Beat together margarine and sugar in a large bowl at medium speed using a mixer, until light and fluffy. Add egg replacer and beat well. Add mashed bananas and beat until smooth.
3. In a separate bowl mix together flour, salt, baking powder, and baking soda. Once mixed, slowly add a little bit of the flour mixture and almond milk into the margarine mixture until well combined. Do not overmix. Batter will not look completely smooth. Lastly, stir in vanilla and nuts.
4. Grease two muffin pans or use paper cupcake cups. Spoon batter into muffin cups, until they are about 2/3 full. Bake for 18-20 min until muffins are golden brown. Cool muffins pans slightly before taking out the muffins.

Makes 18 medium or 12 large muffins.