I think if I ever had to pick a favorite cookie it would most definitely be oatmeal. Not sure why exactly, though perhaps it's because they always taste a bit meatier than most cookies but at the same time "feel" healthy (I don't know how many oatmeal cookies are actually healthy but I'm fine with just pretending they are). In fact I've already shared an oatmeal cookie recipe with you before here! But this one is vegan and surprisingly better than the old one! But still quite simple and quick! I originally found the recipe here but I changed it a bit since I thought it would taste better with nuts and mini chocolate chips instead of chunks and I'm not a fan of salty and sweet so I omitted that part as well.

• 1/3 c creamy natural peanut butter

• 2 tbsp olive oil

• 3/4 c of vegan sugar

• 1/3 c almond milk

• 1 tsp vanilla extract

• 1 c all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 1 c rolled oats

• 1/3 c chopped nuts of choice (I used walnuts)

• 1/2 c mini dark chocolate chips

Preheat oven to 425 F.

In a large bowl, mix together the peanut butter, oil, sugar, milk, and vanilla extract. Stir until well combined. 

In a medium bowl, whisk together the flour, baking soda, and salt. Now, add the dry ingredients slowly into the wet ingredients and stir until just combined. Add in the oatmeal, chocolate chips and nuts to the dough and stir until just combined. Be sure to not overmix it! Line a cookie sheet with parchment paper and drop cookies, so they are spaced about one inch apart. 

Bake at 425 F for about 8-10 minutes or until the edges are just barely golden brown. The top should not be brown and they will still be a bit pillowy. They might look like they need a few more minutes, but once removed they will set.  

Remove from the oven and allow them to rest a couple minutes on the baking sheet before placing on a cooling rack. Repeat with remaining dough.