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.
What you’ll love about these cookies
- They are easy to make in under 30 minutes.
- These 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?!
Ingredients you’ll need
- 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
- Gluten-Free
- 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 to mix the vegan butter, peanut butter and coconut sugar 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.
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.
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 to continue cooling.
- Wait until the cookies have completely cooled before storing. Cookies taste best when stored in a single layer in an airtight container at room temperature for up to 5 days.
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
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 teaspoon 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 for this recipe)
Notes
Nutrition
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