So I just made another batch and I will be mailing them tomorrow. When I die, I would like to be covered in a blanket of these cups. They are super tasty! Are the photos above of the original recipe or are the photos of bars that have more graham cracker crumbs added to the bottom layer to make it thicker? My question is the frosting. Man, you are so bad for me.
Vegan Chickpea Breakfast Cookies. This recipe is closer to a traditional cookie than any of the above. I really loved how the flavour and texture of these came out with the added sweetened, almond milk and oat flour.
Peanut butter, oats, chocolate chips, maple syrups.. You can use any plant-based milk in these and you can use either chopped dark chocolate or dairy-free chocolate chips. Chopped dark chocolate is a good choice too. Cacao nibs would also work if you want to go sugar-free.
You can whip the cookie dough up in one bowl. I love the Ninja single-serve blender cups for this. I love, love, love silicone baking mats for baking cookies and roasting veggies.
You can grab a set here. These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. What you will need: In a medium bowl, whisk together the dry ingredients- the ground oats through the cinnamon. In a large bowl, beat together the butter, peanut butter, and brown sugar until light and fluffy. Add in the egg and vanilla, and beat again until just combined.
Add the dry ingredients to the wet ingredients and mix well. Mix in your chocolate chips. Spread your cookie dough evenly onto the parchment paper lined Crock Pot. Bake on low for 3 hours, leaving the lid slightly ajar for the last 30 minutes. When done, the edges of the cookie will be golden brown and the center almost set, but not quite. Remove the cookie from the Crock Pot using the edges of the parchment as "handles". Happy New Year, Everybody! Press mixture into the prepared ban.
Make it as flat as possible. Place semisweet chocolate chips in a small bowl with the remaining 2 tablespoons 27 grams of vegan butter.
Melt in the microwave for 30 seconds and stir. Continue to melt chocolate in 30 second bursts until almost completely melted.