Comments on: Vegan Oatmeal Chocolate Chip Cookies (Gluten-free)

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Sun, 22 Oct 2023 17:39:45 +0000

So happy to hear this Janet!

By: Janet Scott

Janet Scott — Thu, 19 Oct 2023 20:42:29 +0000

Hi Brandi
This really is the BEST oatmeal choc chip cookie ever! So easy to make and yummy. And I tasted the batter like you said and I could have kept on eating it. But I did bake them and the smell was delicious. It was hard to wait for them to cool but totally worth it. They are completely scrumptious. Thank you for sharing your recipes. I’m off now to make your almond flour choc chip cookies. mmm
Janet

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Fri, 13 Oct 2023 03:39:51 +0000

In reply to Ryn.

Hi! That is because jiffy peanut butter is not a whole food, like the almond butter I use in the recipe. It has added oil and sugar, which will affect the texture of the cookies. Make them with the almond butter and they stay together! If you don’t like almond butter, you can try a natural peanut butter (ingredients being only salt and peanuts, no added oil or sugar). Although, that will make them a tad drier.

By: Ryn

Ryn — Fri, 13 Oct 2023 02:37:58 +0000

These were good (especially the raw batter). However, I made them with regular creamy peanut butter (Jiffy) and they were VERY crumbly. They were very difficult to eat. Had to use a fork. Any suggestions?

By: Dorothy

Dorothy — Tue, 03 Oct 2023 23:59:20 +0000

I have made these numerous times using almond butter (delicious!) and today made them using creamy peanut butter (unsweetened and unsalted). Followed the recipe exactly, including the same amount of peanut butter as listed for almond butter (used a new jar so it was very soft and runny; stirred it well). The peanut butter version is also perfection! Love that the recipe is easy and only requires 1 bowl. This is definitely one of my go-to cookie recipes!

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Fri, 23 Jun 2023 06:32:41 +0000

In reply to Barbi.

Yes, but it’ll make the dough much thicker since peanut butter is much thicker and less oily than almond butter. They won’t spread the same, so you may have to flatten the cookies before baking.

By: Barbi

Barbi — Tue, 20 Jun 2023 03:39:34 +0000

Hi Brandi,
These look amazing. Just wondering if you could substitute peanut butter for the almond butter. I have natural peanuts and salt peanut butter and would like to try that.
Thanks in advance!!

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Thu, 15 Jun 2023 16:15:51 +0000

In reply to Andrea.

So glad you loved them! I have not used quick oats but since they are more fine it will likely make them more dry.

By: Andrea

Andrea — Wed, 14 Jun 2023 21:24:44 +0000

I made these cookies and seriously, have not eaten a cookie of any kind since 2008 due to food allergies and sensitivities. The first cookie I ate from the batch was a like a wonderfully sweet and chocolatey explosion to my tastebuds. I have also been completely free of processed sugar since 2008. However, I don’t consider them too sweet.

Brandi, when you wrote and experimented with this recipe, did you try quick cooking oats? I am wondering, what was the outcome? I would prefer quick cooking oats, but I don’t want bad results. 🙂

Thank you!!

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Fri, 17 Mar 2023 20:08:19 +0000

In reply to Mark Atkins.

Haha you totally had me there for a second Mark, lol!