These vegan cookies are a delightful combination of nutty flavors, hearty oats, and rich chocolate, perfect for any occasion.
Preheat your oven to 375°F and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the almond butter, peanut butter, canola oil, brown sugar, soymilk, and vanilla extract. Whisk until smooth and well blended.
Ensure the sugar is fully dissolved for a smoother batter.
In another bowl, mix together the whole wheat flour, baking soda, salt, rolled oats, walnuts, and chocolate chips.
Mixing the dry ingredients separately ensures even distribution of the leavening agents.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Drop spoonfuls of the batter onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for evenly sized cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the tops are set.
Keep an eye on the cookies to prevent overbaking.
Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the cookies on a plate and enjoy them with your favorite beverage.
These cookies are best enjoyed fresh but can be stored for later.
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