Road trip. My husband and I are getting ready to head off for vacation in Lavallette Beach, NJ where we’ve vacationed twice a year for the last 15 years. I thought I would bake us some cookies to take for the 10 hour drive. What to make? It came down to a childhood favorite of my husband’s called Oatmeal Crispies, and Salted Peanut Crunchies that were a Christmas cookie that my family has always made. Light bulb moment. Dilemma solved. I combined the best of both into Salted Peanut Chocolate Chip Oatmeal Crispies! So easy to whip up and bake some and freeze some. It’s great to have some of these in the freezer so you can slice off a few for last-minute fresh-baked cookies. Oh yeah…
I picked these ’cause they’re easy to throw together.
Mix the coconut oil with the sugar. Blend in the other wet ingredients. Like Aquafaba! Yep! That’s in there! Then mix in the dry: flour, oats, baking soda, and salt if you choose to.
My favorite part of this cookie is the mix-ins! You can change everything with what you add in. This time I added the chocolate chips and salted peanuts from my family’s repertoire of cookies to the base of his grandmother’s. Awwwww…family! It’s all about sharing.
So add in what you like: dried cherries with mini dark chocolate chips, or medjool dates with dark chocolate chunks. Hhmmmm…can you see the pattern here? Some kind of dried fruit…with chocolate. Always with chocolate.
Then mix everything until it’s incorporated. It can take a while to get everything in, so keep working it. If you need to add additional moisture, add a teaspoon of water at a time until the mixture will just come together. Then dump half of the mixture out onto a sheet of parchment, and form into a log.
This one looked like a giant candy bar!
Then roll the cookie log up in the parchment, and place in a freezer bag. The point of these cookies is they are freezer cookies. You should freeze, slice, and bake.
Well, that is unless you rarely follow instructions and do it your way! Or if you’re leaving on a road trip and need snacks fast. Either way…form the mixture onto the log and slice right away. Or form into walnut sized balls and bake at 350 degrees for 8-10 minutes. They do not spread at all, so you can flatten with your fingers if desired.
Let them cool for a couple of minutes on the pan, and then remove to cool completely.
My husband’s family just made them plain with no add-ins. They are absolutely delicious that way so feel free to make a ‘plain’ batch. They are crispy and sweet. I continue to change them to find the best combination and make them healthier. His grandmother’s recipe called for a cup of vegetable shortening. This is fine for me in pie, but for some reason I always want to use a healthier alternative. If you use Crisco, remember that unless the dough is chilled, the vegetable shortening cookies will spread! If you want a flatter cookie, then go for the crisco!
These were my favorite combo, dried cherries and mini chocolate chips using crisco and full amount of sugar.
This version used coconut oil, coconut sugar, flax eggs, medjool dates, and dark chocolate chunks. They were bomb!
This time I pushed it again. How can I make these even more healthy? I used coconut oil for the fat, and I reduced the sugar way down from one cup of brown sugar and one cup of white sugar to…3/4 cup of brown sugar. They were juuuust sweet enough. With the oats, peanuts, and chocolate chips they were like little round energy bars. My husband even liked them and had more than one! He still prefers the original ‘plain Jane’ cookies, but this is a healthier version.
How did I make Salted Peanut Chocolate Chip Oatmeal Crispies…healthier?:
- Crisco is replaced with coconut oil.
- 2 cups of sugar is replaced by 3/4 cups of organic brown sugar.
- Add-ins of peanuts add protein.
- Dark chocolate chips are full of health for many reasons. They’re an Antioxidant-Rich Superfood! And chocolate makes everyone happy.
- 1 cup Shortening (Crisco) - I used Kirkland Organic Coconut Oil
- 1 cup Packed Organic Brown Sugar - I reduced to ¾ cup *optional: use Wholesome Sweetener Coconut Palm Sugar
- 1 cup Organic Sugar - optional: I left this out
- 6 tablespoons Aquafaba - *optional: also can use Ground Flax Eggs
- 1 tablespoon Vanilla
- 1-1/2 cup All-purpose Flour - *optional: use King Arthur White Whole Wheat Flour for added fiber
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 3 cups Quick Oats
- ½ cup vegan dark chocolate chips
- ½ cup salted peanuts
- Other optional add-ins:
- Sundate Medjool Dates - 8 chopped
- ½ cup 365 72% Dark chocolate chunks
- ½ cup Finely Chopped Pecans - optional
- ½ cup dried cherries
- ½ cup mini vegan chocolate chips
- Heat the oven, if you plan on baking some, to 350 degrees.
- Prepare baking sheet with parchment paper
- Blend the shortening or coconut oil with the brown and white sugar, if using.
- Add Aquafaba or flax eggs and vanilla and mix well.
- Stir dry ingredients: flour, salt, and baking soda into wet mixture. Add in the oats!
- Taste for sweetness and add in a bit more sugar, or possibly salt, if needed.
- You can now either roll into a log in a sheet of parchment and freeze, or slice into cookies - or roll into balls and bake. Or..you can Add-in some fun! Add in your choice of nuts, dried fruit, and chocolate before rolling the cookies into a log. Go for some fun combos!
- If baking frozen cookies, then slice into ¼ - ½ inch slices, or walnut sized rolled balls and place on baking sheet 2" apart.
- Bake for 8-10 minutes until golden and a bit browned on the bottoms. Do not over bake.
- Let cool on the pan for 2 minutes, then cool completely on a rack.
- These cookies store well in a closed container for up to a week. The frozen dough will last up to 6 months in the freezer.
The post Salted Peanut Chocolate Chip Oatmeal Crispies appeared first on Designing Vegan. If you make these cookies, I’d love to see what you added into them! Post to Instagram or Facebook and tag it with #designingvegan
I’m posting this recipe while I’m sitting in our beach house in Lavallette Beach, NJ. It’s raining and cold here, and we have the heat on. We’ve decided to go on vacation the week before our first open house to sell our home. Yes, that was a great idea!
Back at home, we are having our back deck worked on, and flooring laid in our office. Strange people are in my home and I am not there to monitor. My iMac is torn down and laying on its side on the bed in the guest bedroom. Somehow, despite this iPad and my iPhone sitting right next to me, I feel so discombobulated. I am having a difficult time relaxing with so many balls in the air right now. These cookies were delicious and did help soothe me, however are all gone. I froze half of them which is a good thing, because Julie is stress eating right now! I am going to get back into exercise when I get back. Stress management! (Eat more cookies!) ☺️