Shortbread cookies with all their buttery goodness are my favorite cookie and one that simply can’t be made in a low-calorie or vegan manor and still taste good.  Wilson’s favorite is the oatmeal chocolate chip cookie and this style of cookie can be modified to be vegan, healthy(er) and reduced calorie without sacrificing taste.  You would never know that these cookies are made without eggs, butter or milk yet contain healthy ingredients like whole wheat flour, oats and peanut butter.  This recipe is adapted from Have Cake Will Travel. 

Peanut Butter Oatmeal Cookies - Vegan

1 cup whole wheat flour

1 cup rolled oats

¾ cup brown sugar

½ teaspoon baking soda

¼ teaspoon kosher salt

⅓ cup peanut butter*

⅓ cup soy milk

2 tablespoon walnut oil

2 teaspoon vanilla extract

¼ cup semisweet chocolate chips

¼ cup walnuts, almonds or pecans chopped in smallish pieces

Preheat oven to 425F.

Grease two cookie sheets.

In a large bowl, combine the dry ingredients.

In a medium bowl, whisk all wet ingredients together until smooth.

Add wet ingredients to dry ingredients, mix until well combined then add the chocolate chips and nuts.  This is a fairly dense batter.

Use a cookie scoop or a tablespoon to form the dough into balls, placing 11 or 12 cookies on each baking sheet. This batter will not spread so you can choose to leave them in the ball shape (which is exactly how they will turn out) or to flatten them into a traditional cookie shape.  To flatten them you can use your hand or place a little sugar in a saucer, dip the bottom of a glass in the sugar and then gently flatten each cookie with the sugared glass.  (The above photo depicts the flattened cookie but I actually like how they taste better when left in the ball shape.)

Bake for 7 minutes. Remove from oven and let remain on cookie sheet for  5 minutes, then remove from cookie sheet and place on a rack to cool completely.

Makes about 22 cookies that are approximately 115 calories each.

*I uses organic, unsweetened peanut butter.