Delicious and tempting vegan peanut butter oatmeal cookies with a chewy texture that’s impossible to resist. These treats strike a delightful balance between sweetness and wholesomeness, making them an ideal choice for a breakfast cookie.
Do you need a special occasion to enjoy some delicious vegan cookies?
Especially ones that are a little more wholesome compared to cookies loaded up with refined sugar and vegan butter?
Great taste, and great texture, with the added bonuses of being gluten-free and egg-free, making these suitable for most eaters!
These fantastic cookies are a cross between my almond flour peanut butter cookies, and these chocolate chip oatmeal cookies, but with their own unique twist. 🙂
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious vegan peanut butter oatmeal cookie recipe.
- Peanut butter: Use smooth peanut butter that is made from JUST peanuts without any added oil, salt, or sugar.
- Rolled oats: Choose certified gluten-free oats if needed to prevent the possibility of cross-contamination.
- Almond flour: Adds extra nutty flavour and delicious texture to the cookies.
- Maple syrup: My refined sugar-free sweetener of choice, but date syrup would also work well.
- Milk: Any non-dairy milk will work for this one, so use whatever you normally use. I.e. Almond milk, soy milk, oat milk, cashew milk.
- Baking soda: Make sure it’s fresh + active for maximum spreading power.
- Chocolate chips: While optional, they do add extra sweetness and nice texture to the cookies, but you may substitute them with raisins, or chopped nuts if you’d like, or omit them.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the peanut butter, maple syrup, and milk to a medium bowl and mix well. (photo 1)
Stir in the dry ingredients until a cookie dough batter is formed. (photo 2)
If using the chocolate chips, fold those in next. (photo 3)
Scoop the batter onto your baking tray, and gently press the cookies down before baking. (photo 4)
Once baked, allow your peanut butter oatmeal cookies to cool on the tray for 10 minutes. They will firm up during this cool-down period.
Then enjoy them warm, or transfer them to a wire rack to continue cooling to room temperature.
Variations
- Try another nut butter like almond butter, cashew butter, sunflower seed butter, or pecan butter.
- Add a dash of cinnamon and/or nutmeg for extra flavour. Or a teaspoon of pure vanilla extract.
- Try different add-ins and swap the chocolate chips for raisins, dried cranberries, chopped dates, and/or chopped walnuts, pistachios, or pecans.
Storage
Keep leftover cookies at room temperature in a sealed container for 2-3 days.
Or store them in the fridge for up to 5 days.
You may also freeze these cookies in a freezer-safe airtight container for up to 3 months.
Expert Tips
- I made the cookies very large for a breakfast cookie. However, you may easily get 20 cookies if using a smaller (1 tablespoon) cookie scoop. This will halve the nutritional information per cookie.
- Weigh the almond flour for the most accurate results, as opposed to relying on cup measurements.
- Leave plenty of space in between each cookie as these will spread a fair bit.
- The cookies will appear underdone, but they will firm up at room temperature, so do not overbake them.
More delicious vegan cookies
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Buon appetito
Rosa
📖 Recipe
Ingredients
- ½ cup smooth peanut butter
- ⅓ cup maple syrup
- ¼ cup dairy-free milk
- 1.5 cups rolled oats
- 100 grams (approx. 1 cup) blanched almond flour
- ½ teaspoon baking soda
- ⅓ cup dark chocolate chips optional
Instructions
- Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Combine the peanut butter, maple syrup, and milk in a medium bowl and mix well. Then add the oats, almond flour, and baking soda and mix until combined. If using the chocolate chips, fold those in next.
- For large cookies (as photographed) use a two tablespoon cookie scoop. Scoop the mixture into 10 balls and place them on your baking sheet with plenty of space in between each one. Gently press each one down with the back of a spoon to give them a spreading head start. (They will keep spreading in the oven.)
- Then bake the cookies for 11-12 minutes and remove the tray from the oven. The cookies may appear underdone, but they will firm up as they cool. Let them rest for 10 minutes, then enjoy warm, or transfer to a wire rack to continue cooling them.
Notes
- I made the cookies very large for a breakfast cookie. However, you may easily get 20 cookies if using a smaller (1 tablespoon) cookie scoop. This will halve the nutritional information per cookie.
- Weigh the almond flour for the most accurate results, as opposed to relying on cup measurements.
- Leave plenty of space in between each cookie as these will spread a fair bit.
- The cookies will appear underdone, but they will firm up at room temperature, so do not overbake them.
Marcia says
I made the cookies according to the recipe except at the end I folded in raisins rather than chocolate chips. I had stored the almond flour in the freezer and the maple syrup in the fridge so the dough was super cold and I could roll it into balls with no stickiness. Quick and easy to make, just sweet enough, and not greasy or oily. I will definitely make again!
Rosa says
Thrilled you enjoyed these cookies, Marcia! Thanks so much for the review. 🙂
Ky says
Can I use APF instead of almond flour?
Rosa says
I have not tried these with all purpose flour. If you decide to experiment, please let me know how it goes!
Christine S. says
Wow! These are delicious. I found them to be sweet, but I don’t eat sugar very much so my taste buds track sugar a lot. I added 1/2 tsp salt as someone mentioned that they were bland. I started eating these raw, but they taste really good cooked. Next time I may either cut the maple syrup in half or try monk fruit instead. I love peanut butter and chocolate cookies and these do not disappoint.
Rosa says
Thrilled you enjoyed them Christine and thanks for taking the time to leave a review. 🙂
Brigitte says
The cookies have a great texture but they aren’t sweet enough , I don’t like sweet desert I usually alway cut back the sugar in all bake goods this recipe seemed fine to me I made it exactly as written . They are very blend lack of sweetness in cookies results in blend flavor . I will have to make a maple syrup glaze to add to the cookies they are for guest at my house for the holiday season, it basically lacks about 1/4 of a cup of palm sugar that’s what I am planing to add when I bake them again . I like that they are very healthy ! Thank you
Rosa says
Sorry you didn’t find them sweet enough, but glad you enjoyed the texture. I try to keep our desserts healthier by using less sugar than classic versions, but you may certainly add more sugar, to your taste. 🙂
Sharine says
P.S. I forgot to say earlier that I am in the tribe with your t-shirt statement in your profile photo!🗡💜
Rosa says
❤❤
Sharine says
Rosa, thank you for this easy plant-based cookie recipe. The dough came together quickly and the cookies turned out very yummy! I like the chewy texture from the whole oats.
I made these on a whim without shopping for ingredients first, so I used date syrup instead of maple syrup; this substitution worked just fine.
The dough got warm and the chocolate chips didn’t want to *stick* to the dough, so I ended up ditching the tablespoon and using my hands to press the cookie balls together! It’s a sign of dedication, since my husband is the sweets lover in our home. So when I start a recipe for him, I am committed as in a blood oath, no turning back or giving up!
By the way, he L-O-V-E-S the cookies!💖🍪
Rosa says
Thrilled he enjoyed the cookies, Sharine, and thanks so much for sharing your process with us. ♥
Kavita says
These are delicious, Rosa! I used sunbutter for the peanut butter and I really like the subtle nuttiness of this variation. I also swapped goji berries for the chocolate chips as a fun take on an oatmeal raisin. I didn’t have maple syrup so I used applesauce and some monkfruit sweetener; nor did I have milk so I used water. They came out perfect. Love that your recipes allow me to have fun in the kitchen, even when I don’t have all the ingredients. So grateful to you! 😍
Rosa says
Thrilled you enjoyed these Kavita. Thanks so much for the review and for sharing your process with us. 🙂
Amy says
Amazing cookies! Thank you for the healthy ingredients! I can enjoy these and know they are a good treat! ☺️ I think next time I will try raisins, but I’m also thinking about a thumbprint type cookie for a pbj taste!!
Rosa says
Thanks for taking the time to leave a review Amy. So glad you enjoyed the cookies! 🙂