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Home » Desserts » Cookies

Vegan Peanut Butter Oatmeal Cookies

Feb 8, 2023 · This post may contain affiliate links · 2 Comments

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Vegan Peanut Butter Oatmeal Cookies are easy to make, soft and so yummy! I bet you already have all of the ingredients to make them.

Vegan pb oatmeal cookies with melty chocolate chips.

Why you'll love these cookies:

If you love chocolate, peanut butter and oats, these are the cookies for you!

Vegan peanut butter oat cookies come together in less than 20 minutes!

These cookies are lower in sugar. They are sweetened with just 2 tablespoons of cane sugar and 2 tablespoons of pure maple syrup.

Obviously, there are no eggs in these cookies because they are vegan. This recipe is made with pretty much all shelf stable ingredients!

Ingredients in vegan oatmeal peanut butter cookies.

Ingredients:

  • creamy natural peanut butter
  • vegan cane sugar
  • pure maple syrup
  • olive oil
  • almond milk
  • vanilla extract
  • all purpose flour
  • old fashioned rolled oats
  • baking soda
  • salt
  • vegan dark chocolate chips
  • flaky sea salt (optional)

A complete list of ingredients, amounts and instructions is located on the recipe card below.

How to make Vegan Peanut Butter Oatmeal Cookies:

This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.

Cookie sheet lined with parchment paper.

Preheat your oven to 350 degrees F.

Line a cookie sheet with parchment paper.

Ingredients for vegan cookies in a bowl.

Add all of the ingredients except for chocolate chips into a mixing bowl.

Combine with a rubber spatula.

Vegan cookie dough in a bowl.

Once the flour is almost all mixed in, add chocolate chips.

Mix just until combined. Don’t overmix.

Cookie dough on a cookie sheet.

Use a 1 tablespoon cookie scoop for this recipe.

Scoop and drop the dough onto the cookie sheet lined with parchment.

Use the palm of your hand to gently flatten the scooped cookie dough because the cookies won't spread in the oven.

Bake for 8-10 minutes at 350 degrees F.

Vegan oat peanut butter cookies on a cooling rack.

Once baked, add flaky sea salt on top (optional).

Let the cookies cool completely on a wire rack.

Expert pro-tips:

Use creamy natural peanut butter for this recipe. Don't use a brand of peanut butter such as SKIPPY® as this will make the cookies more dry.

Ensure the oil sitting at the top of the peanut butter jar is completely stirred and well incorporated. The peanut butter should be nice and drippy.

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't overmix the cookie dough. Mix until just combined. You can wind up with dry and dense cookies if the cookie dough is overmixed.

Use a 1 tablespoon cookie scoop for this recipe.

Vegan pb oatmeal cookies with melty chocolate chips.

Can I make these cookies gluten free?

Yes. You can substitute Gluten Free 1-to-1 Baking Flour if you're gluten free. Make sure your blend has xanthan gum added.

More Vegan Recipes:

  • Easy Vegan Broccoli Cheddar Soup
  • Vegan Raspberry Muffins
  • 4 Ingredient Snickers Bliss Balls
  • Vegan Double Chocolate Chip Cookies
  • Vegan Creamy Mushroom Pasta
  • Vegan Honey Mustard Dressing (with Maple Syrup)

Storage Directions:

Store them in an airtight container on the kitchen counter for up to 2 days.

Store them in an airtight container in the fridge for up to 5 days.

You can also store them in the freezer for up to 3 months.

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peanut butter oatmeal vegan cookies

Vegan Peanut Butter Oatmeal Cookies

Vegan Peanut Butter Oatmeal Cookies are easy to make, soft and so yummy! I bet you already have all of the ingredients to make them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 127 kcal

Ingredients
  

  • 2 tablespoons creamy natural peanut butter
  • 2 tablespoons vegan cane sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons almond milk
  • ½ teaspoon vanilla extract
  • ⅓ cup + 2 tablespoons all purpose flour
  • ½ cup old fashioned rolled oats
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup vegan dark chocolate chips
  • flaky sea salt (optional)

Instructions
 

  • Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Add all of the ingredients except for chocolate chips into a mixing bowl. Combine with a rubber spatula.
  • Once the flour is almost all mixed in, add chocolate chips. Mix just until combined. Don’t overmix.
  • Use a 1 tablespoon cookie scoop for this recipe. Scoop and drop the dough onto the cookie sheet lined with parchment. Use the palm of your hand to gently flatten the scooped cookie dough because the cookies won't spread in the oven. Bake for 8-10 minutes at 350 degrees F.
  • Once baked, add flaky sea salt on top (optional). Let the cookies cool completely on a wire rack.
Nutrition Facts
Vegan Peanut Butter Oatmeal Cookies
Amount Per Serving
Calories 127 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 77mg3%
Potassium 46mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Sarah

    February 15, 2023 at 9:27 pm

    5 stars
    Made these for my family the other night to have with a movie. Everyone loved them!!

    Reply
    • krista

      February 16, 2023 at 9:47 am

      Yay!!

      Reply

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