1 cup brown sugar
1 cup granulated sugar
3/4 cup crunchy all-natural salted peanut butter
3/4 cup vegetable oil
1/2 cup vanilla nondairy milk (I use soy milk)
1 1/2 teaspoons praline extract
2 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup vegan chocolate chips
1. Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets. In a bowl, mix together brown sugar, granulated sugar, peanut butter, vegetable oil, vanilla nondairy milk, and praline extract.
2. In a separate bowl, mix together flour, oats, baking powder, and salt. Add the dry ingredients to the wet. Mix well. Stir in vegan chocolate chips.
3. Drop by tablespoons onto prepared cookie sheets and flatten just barely. Leave 2" between the cookies, as these will spread. Bake for about 10 minutes, or until cookies have puffed a bit and are lightly browned.
4. Allow to cool about 10 minutes to firm up before moving off cookie sheet. Enjoy.
Source of recipe: This recipe was inspired by the big gigantoid crunchy peanut butter-oatmeal cookie recipe from Vegan With A Vengeance cookbook by Isa Moskowitz.