Oatmeal Cookies with Chocolate Peanut Butter Ganache filling
1 cup oatmeal
1 cup whole wheat flour
⅓ cup sugar
2 tsp. baking powder
1 tsp. baking soda
¼ tsp salt
⅓ cup maple syrup
⅓ cup canola oil
1 tbsp soy milk (any vegan milk will work)
1 tsp. vanilla extract
1/2 tsp. cinnamon
Ganache filling:
1/3 cup peanut butter
1 tbsp coconut oil
1 tbsp margarine
2 tbsp maple syrup
1/2 cup grain sweetened chocolate chips, or vegan chocolate chips/chunks/baking pieces
First, prepare the ganache. It will need to set up a bit, so give yourself some time, about an hour before you plan to make the cookies, to let it firm up in the fridge. If you're like me, and need(want) the cookies ASAP, you can put it in the freezer and shorten the wait.
Heat a small saucepan over medium low heat. Add all ingredients, and stir well until thoroughly melted. Pour into a shallow glass dish and put it in fridge/freezer to set.
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| Ganache ball |
Now for the cookie dough.
Preheat the oven to 350.
Combine oatmeal, flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, milk and vanilla. Add the wet ingredients to the dry ingredients, and stir to combine.
Bring the ganache back out and spoon out a piece a little bigger than a marble. let it rest on top of the cold ganache, and get some dough. Grab a ping pong size ball of the oatmeal dough and smush it into the palm of your hand, so you have enough to wrap around the ball of ganache. Wrap the ganache in it...it might be ahrd to get it all covered, but a little bit of cracks will be fine.
Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 minutes or until lightly browned. Eat while warm, so they're gooey and melty!
This will make about 15 cookies, if you do them like I did. Your sizes may vary, but don't worry, they'll be delicious any way!
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| A little but of ganache melting out |
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| The ooey gooey inside |
