Soft & Chewy Vegan Peanut Butter Oatmeal Cookies

You are going to love these vegan peanut butter oatmeal cookies. These cookies are so 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:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Variations and add ins:
• How to store:
• Frequently asked questions:
• Other vegan recipes you will love:
• Recipe

Why you will love this recipe:

• These cookies have the best taste! They 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 and refined sugar free (but you'd never know it!). 
• 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:

• Natural, smooth peanut butter - the key to these chewy peanut butter cookies is natural peanut butter. Be sure to check the ingredients and make sure the peanut butter you choose is vegan. I also 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 - coconut sugar 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. You can also swap this for another dairy free or non-dairy milk of your choice if you wish.
• Maple syrup - when combined with the coconut sugar these sweeteners give these chewy cookies the most incredible flavour!
• Vanilla extract - to help enhance the delicious flavours of these cookies.
• 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. 
• Baking soda - this helps the cookies rise and become extra soft and chewy. Do not try swapping this for baking powder.
• Sea salt - to help contrast the sweet flavour of these cookies.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Then, in a large mixing bowl, combine all the ingredients including both the dry ingredients and wet ingredients and stir them well until you have a smooth batter.

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, place the baking sheet in the preheated oven and 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. You can either let them cool on the baking sheet or transfer them to a wire rack or cooling rack to cool even faster. 

Top tips:

• Be sure to use almond flour and not almond meal for these cookies. 
• Let these cookies cool completely before enjoying. Trust me the wait is worth it!

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.
• Instead of coconut sugar you can use brown sugar.
• 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. 
• These cookies freeze really well so feel free to make a double or triple batch and save some for later. 

How to store:

• 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. 
• To freeze these 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 3 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 3 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:

Other vegan recipes you will love:

• Chocolate Raspberry Cups
• Apple Pie Bars
• Apple pie overnight oats recipe
• Healthy Peach Cobbler
• Turtle Cookies Bars
• Berry Ice Cream Bars

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