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    Home » Recipes » Sweets

    Vegan Peanut Butter Oatmeal Cookies [GF]

    Modified: Aug 2, 2023 by Addison LaBonte · This post may contain affiliate links · Leave a Comment

    pin showing inside of cookies

    Peanut butter, oats and chocolate chips join forces to make these soft and chewy vegan peanut butter oatmeal cookies irresistibly mouthwatering! These tasty treats are gluten-free and refined sugar-free too.

    Jump to Recipe
    front view of open cookie halves stacked on top of each other

    If you love vegan cookie recipes, we have a ton of them on the site! These vegan chocolate chip oatmeal cookies are one of my favorites though and once you take a bite, it's easy to see why.

    These cookies are always a big hit for family and friends, and I know if you've been searching for the perfect cookie recipe to add to your holiday baking repitoire, than this is a simple one you should add to your list.

    You really can't go wrong with absolutely delicious peanut butter chocolate chip cookies. Nobody will even know that these are allergen friendly either.

    What you’ll love about these cookies

    • They are easy to make in under 30 minutes.
    • These soft cookies are not only vegan, but they are also gluten-free and refined sugar-free.
    • Um, what’s not to love about a giant cookie loaded with peanut-buttery and chocolaty goodness?!
    • These chewy peanut butter oatmeal cookies have the perfect chewy texture.
    • These healthy peanut butter oatmeal cookies don't require you to chill the dough!
    • For the oatmeal version, try these Vegan Oatmeal Cookies!
    overhead of cookies on a white surface with chocolate chips around them

    Ingredients you’ll need

    • Natural Peanut Butter (be sure to use natural, creamy peanut butter that is unsweetened and has no added oil)
    • Vegan Butter
    • Coconut Sugar
    • Unsweetened Almond Milk (can use another plant-based milk)
    • Vanilla Extract
    • All-Purpose, Gluten-Free Flour
    • Oats
    • Xanthan Gum (omit if your GF flour blend already has it)
    • Kosher Salt
    • Baking Soda
    • Gluten-Free
    • Refined Sugar-Free, Vegan Chocolate Chips (such as Enjoy Life)
    overhead of ingredients with text labels

    Step-by-step recipe instructions

    Preheat oven to 350° F and line a half sheet pan with parchment paper (or two smaller baking sheets that fit side by side on the center rack of the oven).

    Use a spoon, or electric mixer, to mix the vegan butter, peanut butter and coconut sugar until smooth and creamy in a large mixing bowl.

    Add the almond milk and vanilla extract and mix until well combined.

    butter, peanut butter and sugar in mixing bowl with wooden spoon
    butter, peanut butter and sugar combined in mixing bowl with wooden spoon
    almond milk and vanilla added to pb mixture in mixing bowl with wooden spoon
    wet ingredients combined in mixing bowl with wooden spoon

    In a separate bowl, whisk together the flour, xanthan gum, baking soda and salt. These are your dry ingredients.

    Sift the flour mixture into the bowl with the wet ingredients.

    dry ingredients in a mixing bowl with whisk behind it
    dry ingredients combined in mixing bowl with whisk
    sifting flour mixture into the mixing bowl
    flour mixture added to mixing bowl with wooden spoon in it

    Then, add the oats (These are what make the perfect chewy cookie).

    Using a wooden spoon, fold everything together until just combined.

    Add the chocolate chips and gently fold again to combine.

    oats added to dough mixture
    wet and dry ingredients combined in mixing bowl with wooden spoon
    chocolate chips added to dough in mixing bowl with wooden spoon
    vegan peanut butter oatmeal cookie dough after mixing in mixing bowl with wooden spoon

    Using a large cookie scoop, scoop out approximately 3 tablespoons of dough and roll into balls.

    Arrange the dough balls on the baking sheet(s), leaving enough space between each cookie for them to spread out as they cook.

    Using the bottom of a glass, press down on the top of each cookie dough ball to flatten it slightly on the cookie sheet..

    rolled cookie dough balls on parchment-lined baking sheet
    pressing down on a dough ball with a glass

    Bake the vegan cookies for 12-14 minutes or until golden brown.

    overhead of cookies on parchment paper on a wooden board

    Tips

    • Be sure your peanut butter is at room temperature. Allow it to sit out to soften if stored in the refrigerator.
    • Use the spoon and level method for measuring the flour. Use a spoon to gather the flour and place in the measuring cup, filling it all the way to the top and allowing it to overflow. Then, use the back of a knife to level the top off.
    • The cookies will be very soft when fresh out of the oven but will firm up as they cool, so be sure to allow them to sit on the baking sheet for about 10 minutes. Then, transfer to a wire rack or other cooling rack to continue cooling.
    • You can swap the almond milk out for other dairy free milk, like soy milk or coconut milk.
    • For the version without oats, make these Peanut Butter Cookies!

    Storage

    For best results, wait until the cookies have completely cooled before storing them.

    Cookies taste best when stored in a single layer in an airtight container at room temperature for up to 5 days.

    Alternatively, you can freeze these cookies to save for longer.

    Transfer them to a freezer bag and freeze them for up to 1-2 months. If you find that your cookies like to freeze together in a bunch, I suggest flash freezing them first.

    Once the cookies have cooled, simply transfer them to a parchment lined baking sheet and place the baking sheet in the freezer for 1-2 hours, or until the cookies have frozen solid.

    Once they've frozen solid individually, you can remove them from the freezer, place in the freezer safe bag or container and then place them back in the freezer for the remainder of the time you want to freeze them.

    This way they've been frozen individually and will not stick together and become difficult to remove from the container.

    It also makes it easier to just grab a handful of frozen cookies to thaw and enjoy this way.

    Frequently asked questions

    Can I sweeten up these cookies?

    Yes! If you want to add a bit of natural sweetener, you can. I like adding a little maple syrup to my cookie batter if my chocolate chips don't add enough sweetness to these cookies.

    Why are my vegan oatmeal cookies with peanut butter crumbly?

    Sometimes this can happen if your dough isn't the right consistency. You can add flax egg to the cookie dough to help.

    What else can I add in to these tasty cookies?

    If you want to add other add-ins to your cookie dough you can. Depending on your dietary needs, these may or may not be appropriate for you, always check ingredients and labels before adding. Try some peanut butter chips if you want more peanut butter taste, add so cacao nibs with your chocolate chips, dark chocolate chips, white chocolate chips, or even dried cranberries would all be fabulous additions to add to your cookie dough. You could also add less than a cup of raisins to the batter right before you scoop them out to put on the baking sheet.

    More vegan recipes using peanut butter

    • 3-Ingredient Peanut Butter Cookies
    • Peanut Butter Energy Balls
    • Strawberry-Banana Peanut Butter Smoothie
    • Chocolate Peanut Butter Overnight Oats
    close-up shot of three cookies
    close-up overhead of cookies on a white surface with chocolate chips around
    Print Recipe Pin Save RecipeSaved!
    5 from 3 votes

    Vegan Peanut Butter Oatmeal Cookies

    Peanut butter, oats and chocolate chips join forces to make these soft and chewy vegan peanut butter oatmeal cookies irresistibly mouthwatering! These tasty treats are gluten-free and refined sugar-free too.
    Course Dessert, Snack
    Cuisine American, Gluten-Free, Vegan
    Keyword chocolate chips, cookies, dairy-free, gluten free, oats, peanut butter, vegan
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Total Time 22 minutes minutes
    Servings 12 -14
    Calories 301kcal
    Author Sireesha A.

    Ingredients

    • ⅓ cup vegan butter, softened
    • ½ cup creamy, natural peanut butter, unsweetened and at room temperature
    • ¾ cup coconut sugar
    • ⅓ cup unsweetened almond milk (or other plant-based milk of choice)
    • 1 teaspoon pure vanilla extract
    • 1 ¼ cup all-purpose gluten-free flour
    • ½ teaspoon xanthan gum (omit if your flour blend already contains)
    • ½ tsp baking soda
    • ¼ teaspoon kosher salt
    • 1 cup whole-grain, gluten-free oats (rolled/old-fashioned oats)
    • 1 cup vegan, refined sugar-free chocolate chips (such as Enjoy Life)

    Instructions

    • Preheat oven to 350° F and line a half sheet pan with parchment paper (or two smaller baking sheets that fit side by side on the center rack of the oven).
    • Mix the vegan butter, peanut butter and coconut sugar with a wooden spoon until smooth and creamy.
    • Add the almond milk and vanilla extract and mix until well combined.
    • In a separate bowl, whisk together the flour, xanthan gum, baking soda and salt.
    • Sift the flour mixture into the bowl with the wet ingredients, and then add the oats.
    • Fold everything together until just combined.
    • Add the chocolate chips and gently fold again to combine.
    • Using a large cookie scoop, scoop out approximately 3 tablespoons of dough and roll into balls. Arrange the dough balls on the baking sheet(s), leaving enough space between each cookie for them to spread out as they cook.
    • Using the bottom of a glass, press down on the top of each cookie dough ball to flatten it slightly.
    • Bake for 12-14 minutes or until golden brown. The cookies will be very soft when fresh out of the oven but will firm up as they cool.
    • Leave the cookies on the baking sheet(s) for about 10 minutes before transferring to a wire rack to cool completely.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    Cookies taste best when stored in a single layer in an airtight container at room temperature for up to 5 days.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Optional toppings were not included in the nutrition calculation. 

    Nutrition

    Calories: 301kcal | Carbohydrates: 35g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Fiber: 5g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    5 from 3 votes (3 ratings without comment)

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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