• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Tees & Totes
  • Subscribe
    • Facebook
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Cookbooks
  • Tees & Totes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Cookbooks
    • Tees & Totes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Sweets

    Vegan Peanut Butter Oatmeal Cookies [GF]

    Published: Mar 9, 2021 by Sherri Hall · This post may contain affiliate links.

    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

    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?!
    overhead of cookies on a white surface with chocolate chips around them

    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)
    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 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.

    • 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.

    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.

    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.

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

    Bake 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 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.
    cookie halves stacked on top of each other with more cookies in the background

    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 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
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 12 -14
    Calories 301kcal
    Author Sherri Hall

    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
    Never miss a recipe!Subscribe to our newsletter

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images 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.

    « Maple Mustard Dipping Sauce
    Three-Bean Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • Oatmeal Coconut Pecan Cookies
    • Roasted Sunflower Seeds (Kernels)
    • 24 Vegan Silken Tofu Recipes
    • Creamy White Bean Soup [Vegan]

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2022 Watch Learn Eat | Hall Media LLC