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.
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:
- 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.
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.
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.
Yes. You can substitute Gluten Free 1-to-1 Baking Flour if you're gluten free. Make sure your blend has xanthan gum added.
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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Vegan Peanut Butter Oatmeal Cookies
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.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Sarah
Made these for my family the other night to have with a movie. Everyone loved them!!
Yay!!