What’s the song about it being sunny and 75? Well, it might as well be an anthem to my world right now, because we are experiencing some incredible weather in central Alabama and I AM HERE FOR IT. In a few months, I’m sure I’ll be begging for some cloud coverage, absolutely dying for any bit of reprieve from the heat of the sun, but for now, I’m just grateful. It’s affording me time to be outside and to thaw from the winter.
The other day, I was pushing Charlie through the backyard in his little toy car. To be honest, it was one of those afternoons where I just wanted to sit, relax, and be left alone, but he tugged on my pants leg until I got up to play, so here we were- scooting through the grass in his plastic car. Our days are made up of a hundred moments just like this- nothing out of the ordinary, nothing wildly fun or special- just casual, mundane, normal stuff, and to be honest, its the kind of stuff I often grow tired of, particularly on weeks where I’m craving the quiet space to be alone.
“Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul. “
As we moved through the yard, me walking and him riding, the thought occurred to me that this was the kind of moment I would one day look back and miss. Years down the road, when kids were older, more independent, more wanting to be with friends or absolutely anywhere I wasn’t, I’d look back on afternoons spent in the yard as the good ones; I’d remember those hours of being needed and wanted as caregiver and playmate as the ones that tended to my heart in significant ways. Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul.
“What if we’re living the good years right now?“
The point is this: what if we’re living the good years right now? What if, while we’re longing for more independent children, for freedom to travel and go and do, for an existence that is different from whatever it is we’re living, there are beautiful, life-giving joys right under our noses that are waiting to be discovered and fully appreciated? In a year that has been loaded with setbacks and pain and disappointment, I truly do believe there is goodness to be found. My walk in the yard with Charlie was a silly reminder of that, but I’m hoping I don’t forget it for a while. I’ m hoping it stays at the front of my brain until it truly sinks in.
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
These vegan peanut butter oatmeal chocolate chunk cookies are nothing fancy either. They’re the kind of everyday sweet that just about anyone can make, but you know what? That’s why I love them. Now, more than ever, I’m leaning into the comforting, feel-good flavors that feel like home. If that’s you too, you’re gonna love these.
To make vegan peanut butter oatmeal chocolate chunk cookies, we start with a base of coconut oil, peanut butter, and sugar. A flax seed egg combines with some vanilla, and then we add the dry ingredients: flour, leavening, and the mix-ins. I chose to use rolled oats and chunks of vegan chocolate; you can make these your own in a variety of ways. Maybe sub in half of the oats for chopped peanuts. Maybe you use chocolate chips or chunks of white chocolate instead. The dough is pretty adaptable, and you can use the base ingredients to change it to your preferences.
Be sure to read the notes on these cookies as different modifications may yield cookies that are slightly different. After a few years of making vegan cookies, I’m finding that different brands or products yield different results. Truly, every batch is different. Either way, I think you’re really going to love these. If you’re in the mood for yummy, everyday vegan cookies, give these a try! Thanks for following along today and have a terrific week!
If you like these vegan peanut butter oatmeal chocolate chunk cookies you should try:Print
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
These cookies are ooey gooey chocolate cookies that firm up with crisp edges and soft chocolate and peanut butter insides!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 16
- Category: Dessert
- 1 tablespoon flaxseed meal
- ¼ cup water
- 1/3 cup firm coconut oil
- ¼ cup creamy vegan peanut butter
- ¾ cup organic brown sugar, packed
- 1/4 cup organic cane sugar
- 1–1/2 teaspoons vanilla extract
- 1–1/4 cups (160 gm) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup rolled oats
- 6 ounces coarsely chopped (1/4” pieces) semisweet or bittersweet vegan baking chocolate
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with a piece of parchment paper. Set aside.
- In a small bowl, stir to combine the flaxseed meal and water. Set aside.
- In a large bowl, cream together the coconut oil, peanut butter, brown sugar, sugar, and vanilla extract until smooth and combined, about 30 seconds. Add in the flaxseed mixture and stir to combine. Add the flour, baking soda, baking powder, and salt and stir on low to combine. Add in the oats and chocolate and stir just until combined. Use a large cookie scoop or spoon to measure out 3 tablespoon-sized rounds of dough. Roll the dough balls and place them 3” apart on the prepared baking sheets. Bake the pans one at a time for about 12-13 minutes or until turning golden around the edges. Allow to cool before removing from the pan.
- If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
- Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
- If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
- You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
- I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.