Wow, that's a mouthful eh? Get it?
Anyway, these are slightly naughty but definitely dairy-free. The texture is that magical cookie combination of chewy on the inside and slightly crisp on the outside. The combination of cinnamon and peanut butter (two of my favorite things!) really stands out, placing these pretty high on my list.
Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted from Spork-Fed
1/2 c Earth Balance (vegan butter)
3/4 c brown sugar
1/2 tsp vanilla
2 heaping TB creamy natural peanut butter
2 TB agave sweetener
pinch of salt
2 tsp dry egg replacer (do not dissolve in water)
1 tsp cinnamon
3/4 c flour
3/4 c oats
1/2 c vegan chocolate chips
Preheat oven to 350 degrees.
In stand mixer, cream butter and sugar. Add vanilla, peanut butter, agave, salt, egg replacer, and cinnamon and blend well. Add flour and oats, blend just until moistened. Fold in chocolate chips.
Scoop out onto baking sheet sprayed with non-stick cooking spray. Use the back of a fork to slightly press each cookie. Bake about 10 minutes.