Vegan Peanut Butter and Chocolate Chip Granola Cookies

Vegan Peanut Butter and Chocolate Chip Granola Cookies

These cookies are yet another take on one of my favourite combinations - chocolate and peanut butter!  The granola is simple to make, and keeps for a couple of weeks in a sealed container, so you'll have a protein rich, delicious breakfast on hand after making a batch of tasty cookies.

Nothing special going on here, just a standard cookie with granola - you can definitely swap the peanut butter granola for something else...have you tried Minimalist Baker's Almond Joy Granola?  It is fantastic in these as well!  And on yoghurt.  And with milk.  And straight from the jar.

Vegan Peanut Butter and Chocolate Chip Granola Cookies

Total Time: 1 hour, including making the granola (20 minutes, if pre-made)

Serves: makes about 12 cookies

For the Peanut Butter Granola:

3 cups rolled oats

1 tbsp light brown sugar

1/4 cup coconut oil, melted

1/3 cup unsalted peanut butter (warmed up if you live in a cold place like me, so its easy to work with)

Preheat the oven to 180C/350F. In a large bowl, blend together the coconut oil, peanut butter, and sugar.  Rub this mixutre into the oats, making sure each oat is completely covered.  Spread onto a baking sheet, and bake for about 25 minutes, stirring occasionally, or until the granola is lightly browned and crunchy.  Let this cool for at least 10 minutes before adding to your cookie batter.

For the Cookies:

1/4 cup coconut oil, melted

3/4 cup light brown sugar

1/2 tsp vanilla extract

1/4 cup warm almond milk (unsweetened)

1 1/2 cup white flour

1/2 tsp salt

1 tsp baking powder

1 cup granola

1/2 cup chocolate chips (or more!)

Preheat or re-heat the oven to 180C/350F, and prepare a cookie sheet with parchment paper or a light coating of coconut oil.  In a large bowl, combine the melted coconut oil, sugar, vanilla, and almond milk.  If the almond milk is too cool, it will cause the oil to re-solidfy - if this happens, just reheat the mixture until it is lump-free. Sift in the flour, salt, and baking powder, and stir until fully combined.  The batter should feel like a loose cookie dough - it should clump together,  and be moldable, but not stiff.  A good test is to scoop some up on a spoon and flip it upside down.  If the batter sticks to the spoon and retains its general shape, but slowly starts to slide off, it's just right.  Add more almond milk if it is too stiff, or more flour if too loose.  Mix in the granola and chocolate chips.  Spoon onto the cookie sheet (about a tabespoon and a half of batter each), leaving at least an inch between cookies.  Bake for 7 - 10 minutes, or until golden brown and set in the center.