Vegan Peanut Butter Oatmeal Cookies

You are going to love this vegan peanut butter oatmeal cookies recipe. 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.

Why you will love this recipe:

• These gluten free peanut butter oatmeal cookies are so soft and chewy!
• They have the best flavour! They are perfectly sweet with just the right amount of peanut butter taste. 
• Even though they 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. 
• They are made with real food ingredients including oats, almond flour, coconut sugar and coconut oil. 
• These homemade peanut butter cookies are also gluten free, dairy free, egg free and refined sugar free (but you'd never know it!). 
• This is a healthy cookie recipe that is made with no eggs and no butter. 
• They are made with coconut oil instead of 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. 

Taste and texture:

These cookies are so soft and chewy. The oatmeal gives them such a nice texture. They are nice and moist and not crisp or hard. They are sweet, but not too sweet and have the best peanut butter flavour.

Key ingredients and substitutions:

• Natural, smooth peanut butter - the key to these chewy peanut butter cookies! 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 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 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.

How to make this recipe:

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

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. 
• 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 serve:

These cookies are delicious served warm or cold. They can be eaten on their own or paired with a tall glass of milk or even a bowl of vanilla ice cream. They also pair really well with a mug of tea, coffee or hot chocolate.

How to store:

• Store these cookies in an air tight container for up to 5 days or for up to 7 days in the fridge. 
• 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.

Nutrition info:

Each of these cookies has approximately 225 calories with 20 grams of total carbohydrates, 6 grams of protein, 15 grams of fat, 2 grams of fiber and 18 grams of net carbs. These cookies are gluten free, dairy free, vegan, and refined sugar free. They are not paleo, low carb or keto.

Frequently asked questions:

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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