If you’re looking for a quick cookie fix, this is the recipe for you!
This is just about the quickest cookie that I’ve ever made. Put the ingredients in a bowl, beat them until they’re combined and bake them. This is a great recipe to make with kids because of it’s short ingredient list and simplicity of instructions. Plus, because it’s vegan you don’t have to worry about them sticking their fingers in the batter and wanting to eat the dough raw. Heck, you could just skip the baking part altogether if you want :-D.
The best thing about these cookies though, is that they combine peanut butter and chocolate together, which is always so good and they’re gluten free. Yay!
Â
My favorite Peanut Butter!
Â
Â
Â
The Lazy Vegan Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links.
Â
- 1 cup rolled oats (make sure they are gluten-free for gluten-free cookies)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt (optional - omit if aquafaba is salted)
- 1 cup natural peanut butter
- ⅔ cup brown sugar
- ⅓ cup aquafaba *
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
- Preheat oven to 350F. Line a cookie sheet with parchment paper or very lightly oil.
- In a small bowl, combine the oats, baking soda, baking powder, and salt, if using it. Stir and set aside.
- In a medium bowl, combine the peanut butter, brown sugar, aquafaba, and vanilla extract. Beat until it is completely combined.
- Add the oat mixture and stir in well.
- Add the chocolate chips and stir in well.
- Roll the dough into 2" balls and place on prepared baking sheet. Press down lightly to flatten a bit. If the dough is sticky, wet your fingers a little with water before flattening cookie dough.
- Bake for 9-10 minutes, until bottoms are lightly browned and cookies have spread slightly.
- Cool on baking sheet for 8 minutes, then move to a wire cooling rack.
- Store in an airtight container up to 7 days.
* You can also use almond butter or other nut butter - substitute in equal amounts. The dough will be a bit softer, as will the cookie, however it is still awesomeness! I used cashew butter a few times and people really liked it, even better than the pb in some cases.
* To make large cookies, use a ¼ measuring cup to portion out dough. This recipe will make 6-8 large cookies.
Â
Â
Wow! These look good! 😀 Thanks for sharing
Thank you! 😀
Heck yes! These are perfectly delicious! Like an oatmeal cookie + PB cookies + Chocolate chip cookie all wrapped into one <3
That was the evil plan lol! All the things I love the most rolled into one simple to make cookie. Yum!
I’ve yet to try using aquafaba in my cookies, but these look so delicious! I’ll have to give it a try this weekend!
Oh it works great, you should definitely try them! And this is a great easy recipe to start with :-D. I’d love to hear if you make them.
Wow these look so inviting. I could eat some right now. Thanks for sharing, Chloe.
https://pinkiebag.com/
Thanks! They’re really easy to make if you get a chance. About 30 minutes, start to finish and piping warm cookie in your hand :-D.
Now this is my kind of cookie! Few ingredients and easy to throw together. They look fantastic!
Thank you! My kind of cookie too – lazy lol!
Does the aquafaba have to be fluffed before adding into the mixture ???
Oh! Sorry! I saw your video now!
This looks sooooo yummy😋 I will definitely try making it !!!!
Yes, no fluffing or whipping, that’s just too much work haahah. Keeping it super simple with these cookies. Glad you saw in the video and please let me know if you do make them. I’d love to hear 😀
I made them!!!!
It is sooooooooo yummy! It’s like normal cookie with egg and milk and etc…(the last time I ate that was 10years ago so don’t really remember how it was like but…..)
Thank you so much for posting your recipe 🙂
So much easier when I don’t have to fluff the aquafaba 😛 !!!
Yay! So glad you liked them!! 😀 😀 😀
Yum! These turned out great. Thanks for the recipe!!
Awesome!! So happy to hear :-D.
His is hands down my new favorite cookie recipe!! My only complaint being they disappear too quickly! Making a double batch this time 😉
This is*
Yay!! So glad you like them :-D. They do disappear wicked fast I’ve discovered as well – a couple for breakfast, a few after lunch, then mid afternoon snack…wait where’d all the cookies go?!?
Can we use regular flour instead of oats? and is aquafaba required? (At the moment I don’t have access to either aquafaba or oats but I really want to make these cookies!)
Hi! I don’t know if either of those substitutions would work. I haven’t made them with flour or different egg replacer. An educated guess says no to both. The oats aren’t ground like flour, so that’s a totally different consistency. And the aquafaba is the binder holding them together, so pretty necessary. Let me know if you try though, I’d love to hear.
Thanks for such an easy recipe. I used banana instead of the brown sugar. and a couple teaspoons of maple syrup. I might used two bananas instead of one next time. Still very good!
Oooh!! I love the idea of using banana instead of brown sugar. I have to try that next time I make them; never even thought of doing that. Glad you liked the recipe :-D.
You are welcome~glad you liked them! Love the adjustments too – I might just try that next time 🙂