dark chocolate chunk peanut butter granola cookies

I'm quite sure this blog is slowly transitioning to a collection of recipes based around O Glorious Peanut Butter when emergencies strike for fellow fiends like myself. It seems like almost every other recipe I post has "peanut butter" somewhere in the title. Not the worst thing ever, but it might be getting old for some people… I'm definitely not one of those people. 

You'd be surprised to know I actually DO bake without peanut butter on occasion. BUT it just so happens that the recipes that turn out, end up being the ones with peanut butter so that's what you end up seeing. I'm hoping to come up with some different recipes though over the next month when I'm finally freed from the chains of school {two weeks, guys. Two weeks.}

In the meantime, I'm sticking with what I know for weekday study snacks. I KNOW PEANUT BUTTER. Very well. Ever since discovering that you can make really bomb peanut butter cookies with just a few simple ingredients, my mind has turned into a peanut butter cookie idea machine- it's true. Some of my favorite experiments so far have been these chunky peanut butter oatmeal dark chocolate cookies, these honey peanut butter & coconut cookies, and these PB&J crumb bars. What's another PB recipe for the repertoire, amiright?! 

These cookies have been an idea merely floating around in my mind for quite awhile. They're soft, chewy, and crunchy. Not to mention, I'm a total sucker for ooey gooey chocolate puddles. Be still my heart! You could switch out the granola for a different add-in (whatever nuts, seeds, dried fruit) or whatever your heart pleases OR just leave it out all together although you may have to add some extra flour. They're full of everything you could ever want in life- chocolate, granola, and peanut butter. Seriously my three favorite food groups all wrapped up in a cookie! SCORE. 

dark chocolate chunk peanut butter granola cookies (vegan)

1/4 c.  coconut oil, room temperature

1/2 c. creamy peanut butter

1 tsp. vanilla

3 tbsp. nondairy milk

1/4 c. maple syrup/honey

1/4 c. dark brown sugar

3/4 c. granola

1/2 c. + 2 tbsp. wholewheat flour

1 tsp. baking powder

1/4 c. chopped dark chocolate {I used 85%}

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, vanilla, milk, and sweeteners until smooth and creamy. Add flour, granola, and baking powder. Mix until evenly combined. Gently fold in dark chocolate chunks. Scoop onto prepared baking sheet and bake for 6-8 minutes or until golden brown around the edges but still soft in the middle. Let cool before placing in a container to store. Recipe yields about 1 dozen cookies.