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    Home » Recipes » Dessert

    Vegan Peanut Butter Oatmeal Cookies (gluten-free, dairy-free)

    Modified: May 5, 2025 • Published: Mar 22, 2021 by Dr. Erin Carter • This post may contain affiliate links • 2 Comments

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    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.

    A stack of vegan peanut butter oatmeal cookies and the top cookies has a bite out of it.

    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:
    • Ingredients and substitutions:
    • Recipe variations and add ins:
    • How to make vegan peanut butter oatmeal cookies:
    • Top tips:
    • Vegan peanut butter oatmeal cookies FAQs:
    • Other vegan desserts you will love:
    • Recipe

    Why you will love these cookies:

    • 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, just like my vegan donuts.
    • 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 and substitutions:

    For the full ingredient list and exact measurements refer to the recipe card later in this post.

    Jump to the Recipe Card.
    The ingredients needed to make vegan peanut butter oatmeal cookies separated into bowls including peanut butter, almond flour, maple syrup and coconut oil.
    • 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:

    A bowl with almond flour, coconut sugar and baking soda in it.
    1. Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the dry ingredients to a large mixing bowl.
    A large bowl with peanut butter cookie dough batter in it with a spoon in the batter.
    1. Step 2: Add the wet ingredients to the bowl and stir everything well until you have a smooth batter
    Cookie dough balls on a baking sheet lined with parchment paper.
    1. 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.
    A batch of peanut butter oatmeal cookies on a wire baking rack.
    1. 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!
    A stack of vegan peanut butter oatmeal cookies.

    Vegan peanut butter oatmeal cookies FAQs:

    What if I don't have almond flour?

    You can swap it for cashew flour or sunflower seed flour.

    What if I'm allergic to peanuts?

    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. 

    How should I store these cookies?

    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. 

    Can I freeze these cookies?

    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:

    • A stack of four turtle cookie bars and the top one has a bite out of it.
      Gluten-Free Turtle Cookie Bars
    • A paleo apple pie bar with a bite out of it and pieces of cooked apples beside it.
      Healthy Apple Pie Bars (gluten-free, vegan & paleo)
    • A dessert bar with a crumble layer, white layer and pink layer on a plate.
      Vegan Berry Cheesecake Bars (no bake)
    • A bowl of healthy apple crumble with a scoop of vanilla ice cream on top.
      Healthy Apple Crumble (gluten-free & vegan)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!

    Recipe

    A stack of vegan peanut butter oatmeal cookies and the top one has a bite out of it.

    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.
    4.87 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 9 minutes minutes
    Total Time: 19 minutes minutes
    Servings: 11
    Calories: 225kcal
    Author: Dr. Erin Carter

    Equipment

    • Baking sheet
    • Parchment paper
    • 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

    1. Instead of coconut sugar you can use brown sugar.
    2. Store these cookies in an airtight container for up to 5 days.
    3. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 225kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Sodium: 119mg | Potassium: 128mg | Fiber: 2g | Sugar: 11g | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Erik

      April 02, 2021 at 1:18 am

      So good!5 stars

      Reply
    2. Kristie

      March 31, 2021 at 6:02 pm

      Delicious!5 stars

      Reply

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