This is the best vegan peanut butter oatmeal cookies recipe! They are so soft and chewy with the perfect amount of sweetness and peanut butter flavour. Made with simple ingredients like oats, almond flour, coconut oil and maple syrup you’ll love how easy they are to make and that they are also gluten free and refined sugar free.
Why you will love this recipe:
- These gluten free peanut butter cookies are so soft and chewy!
- They have the best flavour! They are perfectly sweet with just the right amount of peanut butter taste.
- They are simple and easy to make in one bowl and the clean up is so simple.
- They are made with real food ingredients including oats, almond flour, coconut sugar and coconut oil.
- They are also gluten free, egg free and refined sugar free (but you’d never know it!).
- They are a healthy cookie that is made with no eggs and no butter.
- You don’t need to chill the cookie dough before you make these cookies!
- They freeze really well and also make a great snack or granola bar substitute.
Equipment, ingredients and substitutions:
- A medium cookie scoop – this isn’t necessary but I find making cookies is so much easier with one.
- Parchment paper – to prevent your cookies from sticking to your baking sheet and from touching the non stick coating.
- Natural, smooth peanut butter – the key to these chewy peanut butter cookies! Just be sure to check the ingredients and make sure the peanut butter you choose is vegan.
- Almond flour – be sure to use almond flour and not almond meal for these cookies. Almond flour helps gives these cookies that perfect soft, chewy texture. It’s also naturally gluten free and high in protein and healthy fats.
- Coconut sugar – a healthier alternative to refined sugars coconut sugar is my favourite granulated sugar. You could swap this for brown sugar too.
- Quick cooking oatmeal – to give these cookies the perfect chewy texture! I recommend using quick oats rather than rolled oats or steel cut oats for these cookies.
- Coconut oil – my favourite plant based oil. To add moisture and help give these cookies that perfect texture.
- Coconut milk – to help add healthy fats and moisture to these cookies. I recommend using full fat coconut milk. You can also swap this for another dairy free milk of your choice if you wish.
- Maple syrup – when combined with the coconut sugar these sweeteners give these cookies the most incredible flavour! Not too sweet either.
- Salt – just a pinch is all you need! If you happen to use salted peanut butter you can omit this from the recipe.
- Vanilla extract – to help enhance the beautiful flavours of these cookies.
How to make this recipe:
Step one: first, preheat your oven to 350F.
Step two: then, in a large bowl, combine all the ingredients and stir them well until smooth.
Step three: now line a baking sheet with parchment paper and using a cookie scoop or spoon, scoop the batter onto the baking sheet. Let the dough set for a few minutes before baking.
Step four: next, bake the cookies for 9-11 minutes, until the bottoms are golden brown. Take the cookies out of the oven and let them cool before enjoying.
Tips and variations:
- If you don’t have almond flour you can use wheat flour (if not gluten free) or all purpose gluten free flour instead.
- Be sure to use almond flour and not almond meal for these cookies.
- 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.
- Instead of coconut sugar you can use brown sugar.
- To give these cookies a crosshatch pattern, before baking, press them down with a fork.
- Store these cookies in an air tight container for up to 5 days or up to 7 days in the fridge.
- These cookies freeze really well so feel free to make a double or triple batch and save some for later.
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 freeze peanut butter cookies:
- To freeze the cookies: let the cookies cool completely and then store them in a freezer safe bag or container with parchment paper between the layer of cookies. The cookies will keep for up to 2 months. When you are ready to eat then, let thaw in the fridge or on the counter before enjoying.
- To freeze the dough: form the dough into balls as you normally would before baking them. Then place the balls on a cookie sheet and place in the freezer until they are solid. Then place the frozen dough balls in a freezer bag or freezer safe container for up to 2 months. When you are ready to bake, place the frozen dough balls on a lined baking sheet and bake for 2 – 4 minutes longer than normal recipe time.
Frequently asked questions:
Don’t worry! You can easily swap it for cashew flour or sunflower seed flour.
You can use sunflower seed butter, cashew butter or almond butter instead.
Do I need to chill the dough?
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.
Can vegans eat peanut butter?
It will depend on the brand and the ingredients used in the peanut butter. If the peanut butter is just made from peanuts, it is safe for vegans to eat. However, some brands of peanut butter add ingredients like honey, or fish oil which are not vegan, so be sure to read the label carefully.
Other vegan treats you will love:
- Chocolate Raspberry Cups
- Apple Pie Bars
- Healthy Peach Cobbler
- Turtle Cookies Bars
- Berry Ice Cream Bars
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Vegan Peanut Butter Oatmeal Cookies
These vegan peanut butter oatmeal cookies are the best! So soft and chewy with just the right amount of sweetness and peanut butter flavour.
Ingredients
- 1 cup quick cooking oats
- 3/4 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- pinch sea salt
- 1/2 cup natural smooth peanut butter
- 1/4 cup maple syrup
- 3 tbsp melted coconut oil
- 3 tbsp full fat coconut milk
- 1 tsp vanilla extract
Instructions
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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!
Recipe Notes
- If you don’t have almond flour you can use wheat flour or all purpose gluten free flour instead.
- Instead of coconut milk you could use almond milk, cashew milk or oat milk instead.
- Instead of coconut sugar you can use brown sugar.
- Store these cookies in an air tight container for up to 5 days.
Pin this recipe for later:
Delicious!
So good!