Oaty Choc-Nut Chunk Peanut Butter Cookies

Here is another vegan recipe inspired by fellow veggie bloggers, delicious and simple little peanut butter cookies, made even more scrumptious with the added yum of dark chocolate and nuts! I spied this recipe on Claire’s always delicious blog A fresh Dille and she in turned shared the recipe from one of the most beautiful veggie blogs out there, have cake, will travel.

I didn’t really change the recipe too much, just doubled the quantity (opps, yes there are only two of us but boy, do we like cookies  and added chunks of a dark chocolate with almonds instead of chocolate chips. Plus I reduced the sugar simply because the rice milk I use is naturally sweet and I used a store brought peanut butter that had added sugar, so depending on what you use you may wish to add a little more sugar to the cookies.

The result is a perfect little chewy PB cookie with the chunks of delicious dark chocolate and the added texture and flavour of oats. A simple recipe to follow, these vegan cookies are super awesome and perfect for sharing with family and friends. Pack them in your lunchbox or sever them up with a fresh pot of tea or glass of non-dairy milk for a perfect little snack anytime of the day!!

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Oaty Choc-Nut Chunk Peanut Butter Cookies
Preparation time: 20mins // Makes approx 18 cookies

  • 50g (1¾ oz) (approx. ½ cup) dark chocolate (I used a fair-trade dark chocolate bar with almonds)
  • 50g (1¾ oz) (approx. ½ cup) walnuts (or pecans, or almonds or hazelnuts or…)
  • 1 cup whole wheat flour
  • 1 cup traditional oats
  • ½ tsp baking soda
  • ½ cup brown sugar
  • ½ cup smooth peanut butter
  • 2 tbs sunflower oil
  • 2½ tbs rice milk (or any non-dairy milk)
  • 1 tsp vanilla extract

Pre-heat the oven to 200°C/392°F and prepare two large baking trays by lining with baking paper.

Chop the chocolate and walnuts into chunks with a sharp knife, set aside.

Shift the flour and baking soda into a large bowl, add the oats, sugar, chocolate and walnut chunks and stir to combine well.

In a jug whisk/stir the peanut butter with the oil, rice milk and vanilla extra until smooth.

Mix the peanut butter mixture with the dry ingredients until well combined.

Using a tablespoon, spoon out each cookie portion onto the prepared baking trays and flatten slightly.

Place in the pre-heated oven for 10-13 minutes, remove from the oven just as the cookies start to golden.

Allow to cool on the baking trays for 5 minutes before turning out onto a rack to cool completely.

This recipe was adapted from have cake, will travel’s Chocolate Chip Oatmeal Cookie recipe.

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