Delia Smith Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies (Vegan)

Sometimes you just want a cookie. Sometimes you just want a cookie made to your current craving specifications. The time it takes from cookie-craving alert to pulling the cookies out of the oven also has to be minimal. No fuss, no chill time. Almost as if you said, “I need cookies STAT!”, and there they were.

I dealt with this very same situation earlier this week. Sometimes you want a cookie loaded with peanut butter, oats, chocolate chips, and sweetened with maple syrup, and I did. And honestly, I didn’t just want it, I think I needed it. This happens too, right?

My wants and needs duly calculated, these gluten-free peanut butter oatmeal chocolate chip cookies were born. I have always been a big fan of all-natural peanut butter, and short of eating it right out of the jar, it works deliciously well here.

Adapted from my peanut butter maple cookies with dark chocolate and sea salt, I’ve made them vegan by replacing the egg with a flax egg. Never really knowing how that swap will work out in different recipes, I usually accept defeat before even glancing inside the oven. But, this time, it worked like a charm.

With one bowl, you can whip up these pantry staples in a matter of minutes. Due to its gluten-free vegan, nature, I found that allowing the cookies to cool on the cookie sheet for a few minutes before moving them to a cooling rack, will prevent the cookie from potentially breaking. And if you don’t care and start eating them right off the pan (as I did), they are pretty great warm from the oven.