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
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!
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
- Xanthan Gum (omit if your GF flour blend already has it)
- Kosher Salt
- Baking Soda
- Refined Sugar-Free, Vegan Chocolate Chips (such as Enjoy Life)
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.
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.
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.
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..
Bake the vegan cookies for 12-14 minutes or until golden brown.
- 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!
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
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.
Sometimes this can happen if your dough isn't the right consistency. You can add flax egg to the cookie dough to help.
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
Vegan Peanut Butter Oatmeal Cookies
- 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)
- 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)
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