Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Stovetop Choco Oat Cookies

Servings: 15

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• vegan butter (110 g)
• peanut butter (120 g)
• soy milk (125 ml)
• granulated sugar (200 g)
• cocoa powder (20 g)
• salt (1.25 g)
• vanilla extract (5 ml)
• quick oats (300 g)

Directions

• In a pan, combine 110 g (1/2 cup) of vegan butter, 240 g (~1/2 cup) of creamy peanut butter, 125 ml (1/2 cup) of soy milk (or water), 200 g (1 cup) of granulated sugar, 20 g (1/4 cup) of cocoa powder and 1.25 g (1/4 tsp) of salt. Mix ingredients well.)
• Bring to medium heat, until mixture starts to boil. Stir for 4-5 minutes. Reduce heat to low, add 5 ml (1 tsp) of vanilla extract and 300 g (~3 1/2 cups) of quick-cooking oats. Mix until well incorporated.
• If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.
• Let cookies cool, they'll be easier to handle if you wait.

Nutrition Data (Per Serving)