Updated: Apr 29, 2020
The Peanut Butter Oatmeal Chocolate Chip Cookies are super soft, chewy, thick, and bake up perfectly ...
1¼ c. unbleached flour 1 c. oatmeal 1 t. salt 1 t. baking soda 1½ c. cane juice crystals or natural sugar ½ c. dairy-free margarine ½ c. creamy or chunky peanut butter 1 t. vanilla extract 1 T. egg replacer powder, beaten with 4 T. warm water 1 package dairy-free chocolate chips
In a medium bowl, combine flour, oats, salt and baking soda. In a large bowl, cream together the cane juice crystals or sugar, margarine, peanut butter, vanilla extract, and prepared egg replacer. Add oat and flour mixture to creamed peanut butter mixture in a large bowl and stir until well-combined. Add chocolate chips and mix until evenly distributed. Grease baking sheets or cover with parchment paper and drop cookie dough by Tablespoons onto cookie sheet (we use a #50 scoop), about 2” apart. Bake for about 12 minutes, or until edges just begin to brown. Allow resting on cookie sheet for 2 minutes before transferring to a cooling rack. Makes about 48 cookies.