Ohhh my goodness.
Let me just say, I’m quite proud of myself.
Because by no means am I a baker.
Following recipes is very difficult for me.
I like to add my own pizazz and am frankly just lazy sometimes.
Who wants to wash measuring utensils anyway??
So the first time I used Healthie Nut’s single-serving cookie recipe as inspo, it came out too dry and mehhhh.
Which was totally my fault.
I didn’t follow her recipe exactly, and I didn’t compensate for my alterations.
Baking is not cooking baking is not cooking.
Just need to keep telling myself that!
However, I got super duper lucky on my second try and nailed this sweet treat.
Wait, why didn’t you simply follow her recipe and save yourself the trouble the first time around?
Well, I didn’t have brown sugar so I used coconut sugar. I accidentally added 1/4 teaspoon baking powder instead of 1/8 teaspoon (in denial that I’m becoming a little blind), and I—for some god awful reason—didn’t have any dark chocolate in my entire apartment.
Blasphemy, I know.
I digress.
Perhaps I’m a hypocrite because I’m telling you to follow my recipe, but please do.
You won’t be disappointed…
All you have to do is combine melted unrefined coconut oil, extra virgin olive oil, natural creamy peanut butter, mashed very ripe banana, golden coconut sugar, pure vanilla extract, all-purpose flour, old-fashioned rolled oats, baking powder, fragrant ground cinnamon, a pinch of pink sea salt, and your scrumptious dark chocolate peanut butter cup chunks!
Chill, bake, devour.
P.S. I contemplated labeling this as a breakfast cookie since it contains peanut butter, oats, banana, and is actually somewhat healthy, but the recipe title is already way too long so. Enjoy any time of day is what I’m getting at.
P.P.S. I happened to only have Justin’s dark chocolate almond butter cups on hand buttt I wrote this recipe to include Justin’s dark chocolate peanut butter cups to stick with the peanut butter theme. The almond butter cups did work spectacularly well though, and I really couldn’t tell much of a difference.
P.P.P.S. I know seven photos is a lot for just one cookie… but do you blame me?
Single Serving Vegan Peanut Butter Oatmeal Cookie with Chocolate Peanut Butter Cup Chunks
Ingredients
Wet Ingredients
- 1 tablespoon melted unrefined coconut oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon natural creamy peanut butter (no added oils or sugar)
- 1 tablespoon mashed very ripe banana
- 1 tablespoon golden coconut sugar
- 1/4 teaspoon pure vanilla extract
Dry Ingredients
- 7 teaspoons all-purpose flour (2 tablespoons + 1 teaspoon)
- 2 tablespoons old-fashioned rolled oats
- 1/8 teaspoon baking powder
- 3 dashes ground cinnamon
- 1 pinch pink sea salt
- 2 tablespoons roughly chopped dark chocolate peanut butter cups (I used one Justin's brand cup, almond butter cups work well too)
Instructions
- In a medium-small bowl, mix the wet ingredients until combined.
- In another medium-small bowl, mix the dry ingredients, except the peanut butter cup pieces, until combined.
- Carefully fold the dry ingredients and 3/4 of the peanut butter cup pieces into the wet ingredients until just combined.
- Form the dough into a ball and gently flatten onto a metal baking sheet. Push the remaining peanut butter cup pieces into the top of the cookie dough.
- Heat the oven to 350 degrees.
- Place the baking sheet with the dough into the fridge and chill for 30 minutes.
- Once the oven is preheated, remove the chilled baking sheet with the dough from the fridge, and place the baking sheet directly onto the middle rack of the oven. (Upper 2/3 of the oven works too.) Bake for 12 minutes. The edges of the cookie will be light golden brown, and the center of the cookie will be a little gooey. DO NOT OVERBAKE. Cool the cookie on the baking sheet before enjoying warm.