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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
  

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.