This is based on Vegan with a Vengeance‘s Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies.
It’s one of the simplest, quickest recipes out there, and a total crowd pleaser. I’ve made this so often, the recipe is basically imprinted on my DNA. Enjoy!
PEANUT BUTTER OATMEAL COOKIES
Preheat oven to 160 degrees celsius and line two baking trays with baking paper.
In a large bowl, mix together 2 cups flour (you can use gluten free if you like, but since this recipe contains oats, it’s not ideal for coeliacs), 2 cups rolled oats or quick oats, 1 cup brown sugar, 1 cup raw sugar and 2 tsp baking powder.
Make a well in the center, and add 3/4 cup oil, 3/4 natural peanut butter (crunchy is better but either will yield amazing results), 2 tsp vanilla essence and 1/2 cup soy milk.
Mix well until you have a thick dough.
Every time I bake this for people, they end up eating half the dough raw. IT JUST TASTES SO DAMN GOOD.
Take large tbsps of mixture and roll into balls. (Cue artsy instagram photo).
Flatten onto prepared trays at LEAST two inches apart. These babies sometimes spread like crazy!
Bake for 8 to 10 minutes, until lightly browned on the edges.
Let cool on trays for 10 minutes before transferring to cooling rack.