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Moon Cookies

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Submitted by omeomio

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

These cookies skip the eggs and butter entirely. Canola oil and soy milk keep things vegan, while a generous amount of peanut butter provides the rich, sticky backbone that holds everything together.

Rolled oats mixed into cake flour give Moon Cookies a hearty chew with soft edges. Pressing the portioned dough flat to about ¼ inch before baking is important. It creates thin, crisp-edged cookies with chewy centers rather than puffy rounds.

A touch of cinnamon in the dry mix adds warmth that pairs naturally with the peanut butter, and semi-sweet chocolate chunks scattered throughout bring the sweetness since the dough itself stays on the less-sweet side.

These come together in about 30 minutes start to finish. The dough mixes quickly and doesn’t need chilling, so you can go from craving to cookie fast.

Pro Tips

  • Use natural peanut butter (the kind you stir) for the best flavor and texture. Heavily processed brands add too much sugar and change the consistency.
  • Press the dough portions down firmly. If they’re too thick, the centers won’t bake through in 15 minutes.
  • Pull them from the oven when the edges are golden but the centers still look slightly soft. They firm up as they cool on the pan.
  • Let cookies cool on the baking sheet for at least 5 minutes. They’re fragile when hot.

Variations

  • Trail mix version: Add raisins, sunflower seeds, or coconut flakes along with the chocolate for a loaded cookie.
  • Nut-free option: Swap the peanut butter for sunflower seed butter to keep them vegan and allergy-friendly.

Ingredients

1 237
CUP ML VEGETABLE OIL
pref. canola
¾ 177
CUP ML PEANUT BUTTER
organic
79
CUP ML SOY MILK
1 cup
TURBOT *
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML CAKE FLOUR
1 237
CUP ML ROLLED OAT
whole, raw, organic
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CINNAMON
6 ounces
-- SEMI-SWEET CHOCOLATE
null, null *

Directions

Cream wet ingredients together.

Sift dry ingredients, adding in oats.

Mix dry into wet; add chocolate.

Portion cookies, place on parchment-lined baking sheet, and press down to ¼ inch thickness.

Bake at 350-deg.

F for 15 minutes, approximately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 391 63% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 221mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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