Vegan Peanut Butter Chocolate Chip Oatmeal Cookies

This is a good vegan cookie recipe overall - however its VERY sweet! Most choc. chip recipes have 1 1/2 cups of sugar - this was a sweet concoction at 2 full cups! BEWARE: If you choose to use vanilla soymilk (I used vanilla hemp milk) check the milk's label for sugar - as it makes the cookies even sweeter! I doubled the recipe with great success - using a full 2 cups of peanut butter. I tested several batches for cooking times and although the cookies appeared to be raw still at 10 minutes, they set up nicely after cooling and actually stayed moist. Those that I cooked 15 minutes were very very crunchy after cooling.

Great cookies! As someone who has gone vegan recently, it is good to know that I can still make awesome cookies. Made them according to the recipe, except I used all purpose flour since that is what I had on hand. I plan to use whole wheat flour for at least half of the flour next time and may slightly cut back on the sugar. Very good cookies and my husband who is not vegan also enjoyed them. I followed the advice of others about shaping the cookies and about removing them at 10 minutes no matter what. I also refrigerated the dough for 15-20 minutes before putting them onto cookie sheets. I also recommend leaving them on the cookie sheet for 2-3 minutes after removing them from the oven so they can be more sturdy. Definately try these if you like peanut butter and chocolate, you won't be disappointed!

Followed the recipe exactly and they came out great! There were just a little too many chocolate chips for me, so next time I will only put in 3/4c or 1 c. These cookies come out of the oven looking just like when they went in (they don't spread at all). My first pan, I dropped the cookies from a tablespoon and they were not very attractive when they came out. With the other pans, I shaped the cookies nicely with my hands first, and they came out great. Delicious!!

These are REALLY good. I am not vegan, but I often go for vegan cookie recipes since many of them tend to be healthier. One thing I have found is that often vegan cookie recipes are cakey. This one isn't! It's chewy and moist and full of peanut butter flavor. I reduced the sugar by 1/4, and used whole wheat pastry flour in place of the white and whole wheat flours. I didn't put any chocolate chips in. The baking time was perfect for my oven. Thank you so much!

These are really good cookies--I made them for an allergy-aflicted neice. The recipe made about 5 dozon cookies, so I brought a bunch to work. Everyone seemed to love them, even though there was not a vegan in the bunch. I made the recipe as written, using natural chunky peanut butter and vanilla soymilk. I used level tablespoonfuls of dough, and the bake time turned out to be perfect. As other reviewers noted, the cookies did look under-done when I took them from the oven, but did finish cooking while cooling on the cookie sheet. They stayed moist and chewy for three days (until the last one was gone).