If you’re looking for a quick cookie fix, this is the recipe for you!

This is just about the quickest cookie that I’ve ever made. Put the ingredients in a bowl, beat them until they’re combined and bake them. This is a great recipe to make with kids because of it’s short ingredient list and simplicity of instructions. Plus, because it’s vegan you don’t have to worry about them sticking their fingers in the batter and wanting to eat the dough raw. Heck, you could just skip the baking part altogether if you want :-D.

The best thing about these cookies though, is that they combine peanut butter and chocolate together, which is always so good and they’re gluten free. Yay!

My favorite Peanut Butter!

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Flourless Peanut Butter Chocolate Chip Cookies Save Print Prep time 10 mins Cook time 10 mins Total time 20 mins Flourless Peanut Butter Chocolate Chip Cookies (makes approx 20) Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Recipe type: Cookies Serves: 20 Ingredients 1 cup rolled oats (make sure they are gluten-free for gluten-free cookies)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt (optional - omit if aquafaba is salted)

1 cup natural peanut butter

⅔ cup brown sugar

⅓ cup aquafaba *

2 teaspoons vanilla extract

½ cup chocolate chips Instructions Preheat oven to 350F. Line a cookie sheet with parchment paper or very lightly oil. In a small bowl, combine the oats, baking soda, baking powder, and salt, if using it. Stir and set aside. In a medium bowl, combine the peanut butter, brown sugar, aquafaba, and vanilla extract. Beat until it is completely combined. Add the oat mixture and stir in well. Add the chocolate chips and stir in well. Roll the dough into 2" balls and place on prepared baking sheet. Press down lightly to flatten a bit. If the dough is sticky, wet your fingers a little with water before flattening cookie dough. Bake for 9-10 minutes, until bottoms are lightly browned and cookies have spread slightly. Cool on baking sheet for 8 minutes, then move to a wire cooling rack. Store in an airtight container up to 7 days. Notes *Aquafaba is the liquid from a can of beans, like chickpeas or cannelloni beans. Don't pour that liquid down the sink anymore! For more information visit www.aquafaba.com or https://www.facebook.com/groups/VeganMeringue/



* You can also use almond butter or other nut butter - substitute in equal amounts. The dough will be a bit softer, as will the cookie, however it is still awesomeness! I used cashew butter a few times and people really liked it, even better than the pb in some cases.



* To make large cookies, use a ¼ measuring cup to portion out dough. This recipe will make 6-8 large cookies. Wordpress Recipe Plugin by EasyRecipe 3.5.3240