- Line two large baking sheets with parchment paper. Set aside.
- Add the vegan butter, sugar, soy milk, and cocoa powder to a saucepan. Cook over medium heat until the butter is melted, whisking constantly.
- Whisking occasionally, bring to a boil, stop whisking and allow to boil for 1 minute.
- Remove from heat, and whisk in the peanut butter and vanilla extract until completely combined.
- Add the oats, stir again until combined, and allow the mixture to sit for 5 minutes.
- Use a cookie scoop to scoop the mixture out onto your lined baking sheets (you can also use a regular spoon). Slightly flatten down with the back of a spoon if desired.
- Refrigerate for about 30 minutes or until cookies are set. Remove from the refrigerator and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- I’ve never tried this recipe using oil, but I definitely would go for coconut oil.
- Feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- I’ve only made this recipe using peanut butter, but I guess it should work with other types of nut butter, like almond butter or cashew butter.
- If you can’t eat nuts, you could try to use some seed butter or even coconut butter instead, although I’ve never tried it myself.
- You can also use old-fashioned oats instead, or gluten-free oats if needed.
- Prep time doesn’t include the time you need to refrigerate the cookies until they’re set.
- Serving Size: 1 cookie
- Calories: 149
- Sugar: 13.5 g
- Sodium: 56 mg
- Fat: 6.3 g
- Saturated Fat: 1.5 g
- Carbohydrates: 21.7 g
- Fiber: 1.8 g
- Protein: 3.5 g