Vegan Peanut Butter Oatmeal Cookies

close-up overhead of cookies on a white surface with chocolate chips around

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

Cook Time 12

Total Time 22

Servings -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.

Video

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