Delicious Eats

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

½ cup non-dairy butter

¾ cup organic evaporated cane sugar

½ teaspoon vanilla extract

2 heaping tablespoons smooth peanut butter

2 tablespoons maple syrup

1/8 teaspoon sea salt

2 teaspoons egg replacer, dry (Ener-g egg brand preferred)

½ teaspoon ground cinnamon

¾ cup un-bleached organic all-purpose flour

¾ cup organic rolled oats

¼ cup vegan dark chocolate chips

Directions

Preheat oven to 350°

In a large bowl or bowl of a standing mixer, cream butter and sugar until well mixed and soft. Add vanilla extract, peanut butter, maple syrup, sea salt, egg replacer and cinnamon. Mix until all ingredients are uniform.

Add flour and oats. Mix until all ingredients look evenly distributed. Fold in chocolate chips.

Line a cookie sheet with parchment paper or a silicone baking mat (or use cooking spray). Scoop the dough with a tablespoon for even-sized cookies. Place about 1 inch apart.

Bake for about 15-18 minutes, rotating cookie sheets halfway through, to ensure even baking. Bake until edges are golden-brown.

YIELD: About 16 cookies

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com) and online vegan cooking classes at www.sporkonline.com. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

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