These vegan peanut butter oatmeal cookies are the perfect choice when you can't decide if you want to make peanut butter or oatmeal cookies! You can make them both. The base recipe is a little salty, a little sweet, crispy around the edges and soft in the middle. Basically, the perfect vegan cookie.
How to make oatmeal peanut butter cookies
This original recipe, from Vegan Cookies Invade Your Cookie Jar calls for canola oil, but one of our readers mentioned she had success with coconut oil. We tried it for ourselves and it was delightful! But really any oil will do, including melted (and slightly cooled) vegan butter.
Aside from that, these are very easy cookies to make. You'll start by mixing together all of your dry ingredients: flour, baking powder, baking soda, cinnamon, salt, and oats. I like to use a dry whisk to get everything mixed together nicely without the hassle of sifting anything.
From there, you'll take a second bowl to mix together the wet ingredients. This is especially important when using something like nut butter that really needs to be incorporated into the other ingredients so you don't end up with globs of peanut butter in your cookie batter. In that second bowl, the wet bowl, your whisk up the oil, peanut butter, sugar, brown sugar, non-dairy milk (I usually use oat milk), flaxseed meal, and vanilla until you have a nice smooth consistency.
In this recipe, the flaxseed meal is working as the egg substitute. If you don't have flaxseed meal, you can check out other egg replacers in this post:
From there, you'll just mix the dry ingredients into your wet ingredients. This cookie dough is very forgiving, so don't be afraid to experiment with mix-ins and swap ingredients!
Mix-ins and variations to try
We also call these "whatever cookies" because you can literally add anything else to them and they're absolutely perfect.
- chocolate chips
- chopped walnuts
- chopped peanuts
- hemp seeds
- coconut flakes
- dried cherries
- sprinkle with sea salt
- roll in sugar
- swap peanut butter for almond or cashew butter
Can I freeze these cookies?
Yes! Absolutely you can freeze these cookies. Just let them cool completely and load them up in a tightly sealed freezer bag. They should be fine for a few months in your freezer.
Recipe adapted from the fabulous, Vegan Cookies Invade Your Cookie Jar.Print
These vegan peanut butter oatmeal cookies cookies are a little salty, a little sweet, crispy around the edges and soft in the middle. Basically, the perfect cookie!
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups oats (quick cooking or rolled)
- ½ cup coconut oil, melted (or any vegetable oil)
- ½ cup peanut butter
- ½ cup sugar
- ¾ cup brown sugar, firmly packed
- ⅓ cup non-dairy milk
- 4 teaspoons ground flaxseed meal
- 1 ½ teaspoons vanilla extract
- Preheat oven to 350° F. Lightly grease two baking sheets or line with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
- In a large bowl, beat together oil, peanut butter, sugar, brown sugar, nondairy milk, flax seed and vanilla until smooth. Fold in the flour mixture, half at a time.
- Spoon about a 1-½ tablespoons of dough on the cookie sheet, spacing about 2 inches apart. Flatten the top slightly.
- Bake for 12 to 14 minutes, until the edges just begin to brown. Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Serving Size: 30
- Calories: 214
- Sugar: 10
- Sodium: 190
- Fat: 11
- Carbohydrates: 23
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: vegan cookies, vegan peanut butter cookies, vegan oatmeal cookies