These are the best vegan peanut butter oatmeal cookies. These healthy cookies are soft and chewy and have the perfect sweet peanut butter flavour. Made with ingredients like quick oats, almond flour, coconut oil, and maple syrup you will love how easy they are to make. These cookies are also gluten-free and refined sugar free.
If you love peanut butter recipes like my peanut butter mousse recipe then you are going to love this cookie recipe!
Table of Contents
Why you will love these cookies:
- The taste! The cookies are perfectly sweet with just the right amount of peanut butter flavour.
- They are so quick and easy to make.
- Besides being vegan these cookies are also gluten-free, dairy-free, egg free, healthy, and refined sugar free. They are also made without banana.
- You don't need to chill the cookie dough before you make these cookies which makes them even easier to make.
If you love vegan cookies you will also love my vegan protein cookies and gluten-free cassava flour chocolate chip cookies.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Dry ingredients: almond flour, quick oats, coconut sugar, baking soda and salt. Be sure to use almond flour and not almond meal.
- Wet ingredients: full fat coconut milk, melted coconut oil, maple syrup, vanilla extract and natural smooth peanut butter (unsweetened).
Recipe variations and add ins:
- If you can't have peanut butter you can use cashew butter, sunflower seed butter, or almond butter instead.
- Instead of coconut milk you could use almond milk, cashew milk or oat milk instead.
- To give these cookies a crosshatch pattern: before baking, press them down with a fork.
- To make these into vegan peanut butter chocolate chip cookies: add 1/3 cup of chocolate chips to the recipe. Just be sure the chocolate chips you use are vegan.
How to make vegan peanut butter oatmeal cookies:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the dry ingredients to a large mixing bowl.
- Step 2: Add the wet ingredients to the bowl and stir everything well until you have a smooth batter
- Step 3: Line a baking sheet with parchment paper and using a cookie scoop or spoon, scoop the batter onto the baking sheet. Let the dough sit for a few minutes before baking.
- Step 4: Bake the cookies for 9-11 minutes, until the bottoms are golden brown. Take the cookies out of the oven and let them cool. You can either cool them on the baking sheet or transfer them to a wire rack to cool faster.
Top tips:
- Do not try using all purpose flour instead of almond flour - the cookies won't turn out well.
- Do not use rolled oats, old fashioned oats or steel cut oats.
- Let these cookies cool completely before enjoying. Trust me the wait is worth it!
Vegan peanut butter oatmeal cookies FAQs:
You can swap it for cashew flour or sunflower seed flour.
You can use sunflower seed butter, cashew butter or almond butter instead.
Nope! Unlike most peanut butter cookie recipes that call for chilling the dough before baking the cookies, this recipe doesn’t require you to chill the dough, making for one less step and cookies that are ready in no time.
Store any leftover cookies in an airtight container for up to 5 days at room temperature or for up to 7 days in the fridge.
Yes. To freeze them, let the cookies cool and then store them in a freezer safe bag or container with parchment paper between the layers of cookies. The cookies will keep for up to 3 months. When you are ready to eat them let thaw in the fridge or on the counter before enjoying.
Other vegan desserts you will love:
Recipe
Vegan Peanut Butter Oatmeal Cookies
Equipment
- Large bowl
Ingredients
- 1 cup quick cooking oats
- 3/4 cup almond flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- pinch sea salt
- 1/2 cup natural smooth peanut butter
- 1/4 cup maple syrup
- 3 tablespoon melted coconut oil
- 3 tablespoon full fat coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350F.
- In a large bowl combine all the ingredients and stir them well until smooth.
- Line a baking sheet with parchment paper and using a cookie scoop, scoop the batter onto the baking sheet. Let the dough set for a few minutes before baking.
- Bake for 9-11 minutes, until the bottoms are golden brown. Take the cookies out of the oven and let them cool. Then enjoy!
Notes
- Instead of coconut sugar you can use brown sugar.
- Store these cookies in an airtight container for up to 5 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Erik
So good!
Kristie
Delicious!