These are the best vegan peanut butter oatmeal cookies. These cookies are soft and chewy and have the perfect sweet peanut butter flavour. Made with simple ingredients like 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 this recipe:
- The taste! The cookies are perfectly sweet with just the right amount of peanut butter flavour.
- Even though these healthy peanut butter oatmeal cookies are made from scratch they are so quick and easy to make. They are made in one bowl and the clean up is so simple.
- These homemade peanut butter cookies are also gluten-free, dairy-free, egg free, healthy, and refined sugar free.
- You don't need to chill the cookie dough before you make these cookies which makes them even easier to make.
- They store well and freeze well so they are a great meal prep option and make the perfect quick treat or snack.
If you love vegan cookies you will also love my vegan protein cookies.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Natural, smooth peanut butter - the key to these chewy peanut butter cookies is smooth natural peanut butter. I recommend using unsweetened peanut butter for these cookies.
- Almond flour - be sure to use almond flour and not almond meal for these cookies. Almond flour helps give these cookies that perfect soft, chewy texture. Do not try swapping this for all purpose flour.
- Coconut sugar - this is my favourite granulated sweetener because it's refined sugar free. 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, old fashioned oats or steel cut oats for these cookies.
- Coconut milk - to help add even more moisture to these cookies. I recommend using full fat coconut milk.
- Maple syrup - when combined with the coconut sugar these sweeteners give these chewy cookies the most incredible flavour!
- Coconut oil - this is used instead of a vegan butter to make these cookies. It helps add the perfect amount of moisture to give these cookies the best texture.
Recipe variations and add ins:
- These cookies freeze really well so feel free to make a double or triple batch and save some for later.
- 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:
- Be sure to use almond flour and not almond meal for these cookies.
- Do not try using all purpose flour instead of almond flour - the cookies won't turn out well.
- 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!