Sometimes the last minute urge to bake strikes, and you’ve got to make do with what’s in your pantry. Which is how these delicious and decadent cookies were born.
I refuse to go to the grocery store in the days leading up to Christmas, it’s entirely too hectic. So when I learned a last-minute Dungeons & Dragons game was happening this week, I decided to bake cookies for our crew without running to the store for anything extra.
These simple cookies are based on ingredients that should all be staples in your vegan (or even non-vegan) pantry. Chewy oats give a hearty base, while crunchy peanut butter adds great texture, and gooey chocolate chips contribute richness. Plus with no need for the dough to rest, you can whip these cookies out in just over half an hour, making them perfect for last minute baking whims.
Pantry Peanut Butter Oat Cookies
Makes 30 cookies
- 1 1/2 cups old-fashioned rolled oats
- 6 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup agave nectar
- 1 teaspoon vanilla extract
- 3/4 cup processed crunchy peanut butter (not natural, it will be too oily)
- 1 cup vegan chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix together oats, flour, cocoa powder, baking soda, and salt.
- Pour in the remaining ingredients and stir well until a sticky dough forms.
- Line a baking sheet with parchment paper and using a tablespoon (which is easier if you spray it with oil), measure out 15 cookies with about 1-inch of space in between each. You’ll need to bake two batches to use all the dough.
- Bake cookies until golden brown, about 7-9 minutes. Check these frequently, because agave nectar easily browns and can burn quickly.
- Let cookies rest for 5 minutes before removing from the parchment paper with a spatula. They will be extremely soft but will firm up as they cool.
Nutrition per serving (1 cookie):
Calories: 127 Fat: 6g Saturated Fat: 2.3g Protein: 2.5g Carbohydrates: 17g Sugars: 10g