|Nutritional Guidelines (per serving)|
|Servings: 32 cookies (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cookies combine the best of everything, from wholesome ingredients like natural peanut butter and rolled oats to sweet, dark chocolate. And, of course, they're dairy-free, so everyone can enjoy!
- 1 1/4 cup peanut butter (natural)
- 1/2 cup sugar (I prefer unrefined cane sugar)
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk (or coconut milk, more if necessary)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups rolled oats
- 1 cup dairy-free dark chocolate chips
- Gather the ingredients.
- Preheat the oven to 350 F. Set aside a large ungreased baking sheet.
- In a medium-large bowl using an electric hand mixer, mix together the peanut butter and sugars until well combined, about 3 minutes (mixture will be difficult to mix at first). Add the eggs, one at a time, mixing well. Add the vanilla and almond milk, and beat until smooth. Set aside.
- In a small mixing bowl, sift together the flour, salt, baking soda and oats until well mixed. Gradually add the dry ingredients to the wet until the mixture comes together into a stiff, yet soft, dough. Fold in the dairy-free dark chocolate chips. Drop the cookies into small mounds onto the cookie sheet and bake for 10 to 12 minutes. Serve warm or at room temperature.