Peanut Butter Oatmeal Cookies
Recipe from Vegetarian Times

These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies.

Peanut Butter Oatmeal Cookies

by 3  people

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  • 1 1/2  cups 
    unbleached flour
  • 1/2  cup 
    rolled or old-fashioned oats
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1   cup 
    light brown sugar
  • 1/4  cup 
    nonhydrogenated vegetable shortening
  • 1/4  cup 
    canola oil
  • 1/4  cup 
    creamy peanut butter
  • 1   tablespoon 
    egg replacer powder
  • 1   teaspoon 
    vanilla extract
  • 1   cup 
    vegan chocolate chips
Preheat oven to 375 degrees F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 tablespoons water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1 tablespoon dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
Nutrition information
Per Serving: cal. (kcal) 148, Fat, total (g) 7, sat. fat (g) 2, carb. (g) 15, fiber (g) 1, sugar (g) 12, pro. (g) 2, sodium (mg) 97, Percent Daily Values are based on a 2,000 calorie diet
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