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Single Serving Vegan Peanut Butter Oatmeal Cookie with Chocolate Peanut Butter Cup Chunks | Living Healthy in Seattle

Single Serving Vegan Peanut Butter Oatmeal Cookie with Chocolate Peanut Butter Cup Chunks

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Prep Time 5 minutes
Cook Time 12 minutes
35 minutes
Total Time 50 minutes
Servings: 1
Ingredients Method

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)

Method
 

  1. In a medium-small bowl, mix the wet ingredients until combined.
  2. In another medium-small bowl, mix the dry ingredients, except the peanut butter cup pieces, until combined.
  3. Carefully fold the dry ingredients and 3/4 of the peanut butter cup pieces into the wet ingredients until just combined.
  4. 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.
  5. Heat the oven to 350 degrees.
  6. Place the baking sheet with the dough into the fridge and chill for 30 minutes.
  7. 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.