Don't let the whole grain fool you - these puppies are sweet and rich enough to satisfy even the most ravenous sweet tooth (i.e., mine).
Whole Grain White Chocolate Peanut Butter Cookies
(a healthier take on 'Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies' from Vegan With a Vengeance
2 cups flour (I used white whole wheat flour)
2 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup + 2 tablespoons canola oil
1/4 cup + 2 tablespoons unsweetened applesauce
3/4 cup peanut butter (I used chunky, but either will work)
3/4 - 1 cup sugar, to taste
3/4 - 1 cup brown sugar, to taste
1/2 cup non-dairy milk (I used vanilla soy milk)
2 teaspoons vanilla
1 cup vegan white chocolate chips
Preheat oven to 350 degrees. In a medium-large bowl, stir together dry ingredients (flour, oats, baking powder, and salt). In a separate large bowl, combine wet ingredients (canola oil through vanilla). Add dry ingredients to wet ingredients and stir to combine well. Add in white chocolate chips and mix until incorporated. Scoop onto greased cookie sheets, flatten slightly, and bake for 12 minutes, or until lightly browned around the edges.