Vegan. Oatmeal. Peanut Butter. Currant. Chocolate Chip. COOKIES! These suckers have everything you could want in a cookie. They’re soft, chewy, oat-y, choco-cinnamon goodness.
So, on Sunday I decided to break my ban on all things sugar. For one, that’s a stupid thing to ban anyway- that’s like banning rainbows or unicorns from existing. Good Luck telling that to Charlie the Unicorn. Anyway, cookies. I had a bag of these vegan chocolate chips made by Enjoy Life Foods sitting in my cupboard so what the hell, I had to use them. So began my search for vegan cookies on the net.
I was rescued by the Oatmeal Peanut Butter Cookies recipe on Post Punk Kitchen. Isa has been courting me for years with her tasty creations, I never hesitate to think that something she’s concocted is going to be smashingly good. And these cookies are/were no exception. Now, I’m gonna come clean here. I adjusted this recipe to suit my own vegan palate, but you don’t have to. The end result was a surprisingly awesome combo of oatmeal raisin cookie and peanut butter cookie. Bizarre sounding, yes- but totally snackalicious. (Or, you may find that you like them so much you eat them instead of dinner. Not that I’m saying that happened to me mind you- I’m just sayin’.)
Since I made a few changes to the recipe, I decided to list the revised recipe that I used. Remember, you can find the original recipe at the PPK.
Vegan Oatmeal Peanut Butter Currant Chocolate Chip Cookie Recipe
6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soy milk
1/2 cup peanut butter
1 cup sugar
2 teaspoons molasses
2 teaspoon vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
Fresh nutmeg (I grated a bit in)
1/4 cup vegan chocolate chips (I used Enjoy LIfe brand)
1/4 cup currants
Preheat oven to 350 degrees.
In a medium bowl, mix whole wheat pastry flour, oats, baking soda, salt, cinnamon and nutmeg.
In a separate large bowl, cream together peanut butter and sugar with a spatula until well combined.
In a food processor (or blender but I used a food processor), crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
Once fully combined, add currants and vegan chocolate chips. Gently fold in.
Drop by rounded spoonfuls onto an un-greased cookie sheet. Flatten the tops slightly. Bake for 13-15 minutes.
I cooled mine on a wire baking rack. Well, I cooled the ones I didn’t stuff my face with anyway.