This huge cookies were a huge it in my household and I know they’ll be in yours too!
Everyone needs a classic oatmeal raisin cookies recipe!
Except this recipe has no raisins, adds chocolate and walnuts plus is bigger than three cookies combined.
Okay, this is nothing like the classic! While the classic definitely has it’s place (whole grain cinnamon raisin bagel anyone!?), these Vegan Jumbo PB Walnut Chocolate Chip Cookies will earn their place in your household too.
Now the original recipe calls for all the fat, carbs and sugar BUT I did test the recipe with alternatives. Here’s what I tested:
-Powered Peanut Butter with Regular (replaced 1/4 cup of the regular with 2 tbsp of powder and added a splash of almond milk)
-Pumpkin instead of Coconut Oil (banana or applesauce would work too)
-Monk Fruit Sweetener instead of Coconut Sugar (I used way less sweetener! 2 tsp was all it needed)
All these alternatives worked but I wouldn’t recommend trying them together. Honestly, baking is a lot of trial and error but that is what’s so fun about it! For me, baking isn’t really about the outcome but the experience of baking itself.
I hope you have fun with this recipe too! If you make it, could you tag @ahealthyharmony on Instagram? People like YOU are who make the community such a wonderful place.
Vegan Jumbo PB Walnut Oatmeal Cookies
Ingredients
- 2 Flax Eggs 2 tbsp flax+ 6 tbsp water
- 1 cup Peanut Butter
- 1/4 cup Coconut Oil melted, cooled
- 1 Tsp Vanilla Extract
- 1/2 cup Coconut Sugar
- 1 1/2 cup GF Old Fashion Oats
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/3 cup Walnuts chopped (optional)
- 1/4 cup Dairy-Free Mini Chocolate Chips
Instructions
- Preheat your oven to 350 degrees F. Prepare a jumbo muffin tin with cooking spray or silicone molds. Set aside.
- With an electric mixture, whisk together the flax egg, peanut butter, melted coconut oil, coconut sugar and vanilla until fully combined. About 2-3 minutes.
- Add the rest of the ingredients including the walnuts (if using) but excluding the chocolate chips. Whisk together until the wet ingredients and the dry ingredients are fully combined.
- Divide the mixture into 5 equal parts into your prepared muffin tin. Top with the chocolate chips and press down slightly.
- Bake for 25-30 minutes. Mine took about 26 minutes. Let cool completely before pulling them out of their molds!
