Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}}

Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}} is a cookie recipe built around oats, all-purpose flour and baking soda. Plan on 36 cookies and about 37 minutes.

• Yield 36 cookies
• Ready in 37 minutes
• Prep 25 minutes
• Cook 12 minutes

Ingredients

• 2 cups oats (quick oats or old-fashioned rolled oats)
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup natural or regular peanut butter
• 1 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup neutral-flavored oil, like grapeseed, canola or vegetable or melted coconut oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate chips or peanut butter chips (or a combo - make sure brand of chips are dairy-free, if needed)

Instructions

1. Preheat oven to 350 degrees F. Line a couple half sheet pans with parchment paper and set aside.
2. Add the oats to a food processor or blender and process until coarsely ground (not super fine like flour but in small pieces). Add the flour, baking soda and salt and pulse a few times to combine all the dry ingredients.
3. In a large bowl, stir together the peanut butter, brown sugar, granulated sugar, oil, applesauce, and vanilla extract.
4. Add the dry ingredients and chocolate chips and mix until no dry streaks remain.
5. Scoop dough into 2-3 tablespoon-sized portions and roll into balls. Place a few inches apart on prepared baking sheets. See note about flattening the cookies.
6. Bake for 10-12 minutes until edges are set and lightly golden (but not overly brown). Don't over bake. Let the cookies rest for 1-2 minutes on the baking sheet and then remove to a cooling rack to cool completely.

Cool the cookies on the sheet for a few minutes, then move them to a rack.