Vegan Peanut Butter Chocolate Chip Cookies

My kids have been begging me to make peanut butter cookies so we found a recipe, altered it a bit and made these this weekend.  They came out great.  Soft and moist, not hard and crumbly.  I cut back the sugar and chocolate chips from the original recipe because I like to be able to enjoy a few cookies without feeling like I'm on sugar overload.  I thought the original had an overwhelming amount of chocolate chips.  Plus I think they just taste better this way.  I decided to go with a vegan recipe because I could not stomach the amount of butter needed for the non-vegan recipes.  These are just as tasty and a little healthier for you.

This is my altered version.  I already cut down the sugar and chocolate chips below.

• 2/3 cup + 2 tablespoons crunchy peanut butter
• 4 tablespoons safflower oil
• 1 1/2 cups light brown sugar
• 2/3 cup soymilk ( regular or vanilla flavored)
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups rolled oats
• 1/2 - 1 cup semi-sweet chocolate chips 
  

  Directions:

  
  

  1. 1
     Preheat oven to 375 degrees.
  2. 2
     In a large mixing bowl, stir together first five ingredients.
  3. 3
     In a small bowl, thoroughly stir together flour, soda and salt.
  4. 4
     Stir into batter.
  5. 5
     Stir in oats and chocolate chips.
  6. 6
     Drop batter by rounded tablespoonfuls onto parchment lined baking sheet, or oil the baking sheet.
  7. 7
     Bake for 10 minutes or until set.
  8. 8
     Remove sheet from oven and let cool on tray for 5 minutes.