Kelly’s Healthy and Delicious Vegan Cookies Modified from Mom
Why I Love This Recipe
My mom found this recipe a couple months after she became a vegan. She wanted to stay healthy and keep with her vegan diet but she also still wanted to have a sweet dessert every once in a while. CHEMICAL INFORMATION: One example of a chemical change is when you mix the baking soda with the wet ingredients. Another example of a chemical change is when you put the cookies in the oven and they brown on the top and bottom. One example of a physical change is when you mix all the ingredients together in a bowl. Another physical change is when you shape the cookie dough into spheres.
Submitted by: "Kelly D"
Ingredients You'll Need
1 cup peanut butter-homogenous mixture
1 cup brown sugar-homogeneous mixture
2 teaspoons vanilla extract-homogeneous mixture
⅔ cup oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)-homogenous mixture
1 tsp baking soda- pure substance (NaHCO3)
⅛ teaspoon salt-pure substance-(NaC1)
¼ cup water (readers have also had success using ¼ cup almond milk)-pure substance-(H2O)
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumbly dough forms. Add in the water and continue to beat until distributed. Do not over mix.
Line two baking sheets with parchment paper.
Roll the dough into balls (about 1½ - 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
Bake for 8-10 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).
Let cool completely.