Eggless Oatmeal & Peanut Butter Cookies

 

Wow! It is a kid’s favorite snack. These cookies are little chewy & crunchy texture with the taste of peanut butter and chocolate. I am a vegetarian. So I prefer doing eggless baking by using egg substitutes. The result will be same and you won’t find any difference at all. In this recipe I have used apple sauce as an egg substitute, but you can use flax seed meal also. If you would like to use flax seed meal instead of apple sauce then mix 1 tbsp. flax seed meal with 4 tbsps. of water.

 

Ingredients:

• 1 and 1/4 cup Old fashioned whole grain oats
• 1/2 cup All-purpose flour
• 1/2 tbsp. Baking soda
• 1/2 tbsp. Baking powder
• 4 tbsp. oil
• 4 tbsp. Apple sauce
• 1/2 cup Brown sugar
• 5 tbsp. Peanut Butter
• 1/4 cup Raisin’s and chocolate
• 1/2 tbsp. Vanilla essence

Preparation:

• Sift All-purpose flour, baking powder and baking soda, keep it aside. Now add oat meal to this sifted flour mix and by using with your hands mix everything well.
• With hand mixer, gently whisk all wet ingredients i.e. oil, applesauce and peanut butter in separate bowl.
• Then add brown sugar to the above wet mix and mix it well.
• Now mix these two mixtures with a spatula or gently with a hand mixer.
• Finally add vanilla essence, chocolate chips and raisins to the above mixture.
• If the dough becomes too stiff then add few drops of milk. Please make sure that dough shouldn’t be too stiff or too loose, it should in semi texture. (You can see the dough in the below picture)

• Cover this dough and keep it in a refrigerator for at least an hour.
• Before baking, preheat the oven at 350F/180C, and place a parchment sheet on a cooking tray.
• Take a small amount of mixture, roll it like a ball shape and then gently press on the top of it and place them 2inch a part on the arranged cooking tray.

• Bake 8-12 mints, or until the border of cookie turns to golden brown color. I would prefer to lift the cookie and observe the color on the bottom, if the color is golden brown then it is time to take them out from the oven; but the top of cookie will look soft. Don’t worry, once the cookie cools down it become crispy.
• Let the cookies cool down on the cooking tray until they are firm. Then by using the spatula carefully transfer them on to the cooling rack or any plate to the room temperature.

Observations:

1. Cookie dough shouldn’t be too stiff or too loose.
2. While baking, you will observe few cracks on top of cookie and turns golden brown color around the boarder of the cookies.

Note:

Don’t use instant oatmeal mix; please use whole grain rolled oats only.

While rolling into a ball shape don’t press the cookies too hard or don’t use any cookie cutter.

Please write your valuable suggestions or -comments.