no butter, not eggs, endless possibilities!
I found a recipe for Peanut Butter Oatmeal Olive Oil Cookies on Food52, and when I made them, they turned out great! The batch size is a 15, pretty small cookies, which make perfect snacks. I experimented and tried a version with almond butter instead, and they also turned out great! These would make perfect healthier versions of oatmeal raisin cookies.
But there are so many more possibilities — cinnamon apple, peanut multi-seeded, very almond, double chocolate, ginger spice, and more! Here are a few of my suggestions: For cinnamon apple, use cashew butter, add much more cinnamon, as well as cubed apples, preferably Granny Smith. For multi-seeded, use peanut butter and add flax, chia, hemp, sesame, pumpkin, and poppy seeds. For very almond, use almond butter, and add almond extract and chopped almonds. For double chocolate, add cocoa powder and chocolate chips to the mix. For ginger spice, add 2 tbsp ground ginger, as well as some nutmeg, cloves, and allspice, and maybe even some fresh ginger?
Ingredients:
- 3/4 cup oats
- 3/4 cup flour
- 6 tbsp brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 chia or flax egg
- 2 heaping tbsp nut butter
- 4 tbsp olive oil
- 1 tbsp vanilla extract
Directions:
- Make your vegan egg and let it sit as you prepare the rest of the ingredients. (1 tbsp chia/flax seeds and 2.5 tbsp water)
- Whisk together dry and wet ingredients separately.
- Combine until incorporated, then refrigerate for at least 30 minutes to chill the olive oil and help everything solidify.
- Bake at 350F for 11 minutes, no parchment paper necessary! Enjoy!
