What better way to celebrate the weekend being here than with cookies and a giveaway, am I right? And, when it’s a copy of But My Family Would Never Eat Vegan by Kristy Turner, you know it’ll be good! This stellar sequel to But I Could Never Go Vegan, came out last year and is perfect for holidays and gatherings. You know, events you go to, bringing the only vegan dish and hoping someone will try it/like it. With Mother’s Day here, maybe you should think about making her some of these Peanut Butter Oatmeal Cookies?
Before we get to the recipe + giveaway, let’s talk about this gorgeous book, shall we? If you’re not familiar, Kristy runs the blog Keepin’ it Kind. She makes and styles fantastic vegan food, while her husband, Chris, takes gorgeous photos. Basically, the ideal power couple; if you must know, I’m friends with them both and they are amazing humans. In this second, drool-worthy cookbook, Kristy and Chris have put together beautiful recipes suited for everyone!
I’m loving the chapter names like “My family demands bacon and eggs for breakfast.”, and “The inlaws just added this to their list of my faults”. With so many more titles, it’s hard to pick favorites, but each is a commonly heard excuse for those who are vegan, or are headed that way. Kristy breaks down pantry staples, cooking basics, and essential kitchen equipment for those just getting into cooking.
Aside from these Peanut Butter Oatmeal Cookies, a few other recipes caught my eye! With foods like Lemongrass Tofu Banh Mi, Deviled Potato Salad, and Mini Salted Chocolate Caramel Pretzel Tarts, how could you not work up your appetite? Whether it be a comforting classic or a quick, kid-friendly recipe, this book has it.
Now, I’m sorry to keep you waiting. Made with ingredients from every pantry, these cookies come together super quick and easily. I literally did no shopping before making these Wednesday night. Another point, this recipe makes 30 cookies, and as of this morning there are none left in my house. That’s how good they are. So, enjoy and make sure to enter the giveaway!
- 1 cup (130 g) unbleached all-purpose flour, (or gluten-free flour blend, soy-free if necessary)
- 1 cup (100 g) rolled oats, (certified gluten-free if necessary)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum, (exclude if using all-purpose flour or if your gluten-free blend includes it)
- 1/4 teaspoon ground nutmeg
- 1 cup (260 g) unsalted, unsweetened natural peanut butter
- 1/2 cup (120 ml) maple syrup
- 1/3 cup (80 g) unsweetened applesauce, (or mashed banana)
- 1/4 cup (60 ml) melted coconut oil
- 1/4 cup (40 g) coconut sugar, (optional)
- 1 teaspoon vanilla extract
- Optional: ½ cup (60 to 90 g) raisins, chopped peanuts, and/or vegan chocolate chips
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until fully incorporated. 3. In a medium bowl, combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in. 5. Scoop a heaping tablespoon of dough out of the bowl, roll it in your hands to make a perfect ball, and place it on the baking sheet. Repeat with the remaining dough, spacing the balls 1. inches (4 cm) apart. Use your fingers to gently flatten each ball just a bit.
- Bake for 10 to 12 minutes, until firm and slightly golden along the bottom. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Cool completely before serving. The cookies will keep stored in an airtight container (in the fridge if the weather is warm) for 3 to 4 days.
Nutrition Information:Yield: 30Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g