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    Home » Baking

    Vegan Peanut Butter Oatmeal Cookies

    Mar 3, 2023 · by Katie Koteen · Modified: Aug 8, 2024

    This post may contain affiliate links.

    Jump to Recipe· 4.5 from 6 reviews

    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.

    Peanut Butter Oatmeal Cookies this recipe

    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.

    Peanut Butter Oatmeal Cookies

    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.

    Peanut Butter Oatmeal Cookies

    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.

    Peanut Butter Oatmeal Cookies

    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:

    Vegan Egg Substitutes: A Comprehensive Guide

    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!

    vegan oatmeal cookies

    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
    • raisins
    • 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.

    vegan peanut butter cookies on a dark background

    Recipe adapted from the fabulous, Vegan Cookies Invade Your Cookie Jar.

    Print
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    oatmeal peanut butter cookies

    Vegan Peanut Butter Oatmeal Cookies

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
    • Author: Well Vegan
    • Prep Time: 20 mins
    • Cook Time: 14 mins
    • Total Time: 34 minutes
    • Yield: 30 1x
    • Category: dessert
    • Method: baking
    • Diet: Vegan
    Print Recipe
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    Description

    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!


    Ingredients

    Units Scale
    • 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

    Instructions

    1. Preheat oven to 350° F. Lightly grease two baking sheets or line with parchment paper.
    2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
    3. 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.
    4. Spoon about a 1-½ tablespoons of dough on the cookie sheet, spacing about 2 inches apart. Flatten the top slightly.
    5. 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.


    Nutrition

    • Serving Size: 30
    • Calories: 214
    • Sugar: 10
    • Sodium: 190
    • Fat: 11
    • Carbohydrates: 23
    • Fiber: 2
    • Protein: 6
    • Cholesterol: 0

    Looking for more vegan cookie recipes?

    Salted Vegan Peanut Butter Cookies

    carrot cake breakfast cookies

    Carrot Cake Breakfast Cookies

    vegan chocolate chip cookies

    NYT Vegan Chocolate Chip Cookies

    Reader Interactions

    Comments

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    1. Ky

      January 14, 2025 at 1:19 am

      Can I sub flaxseeds with chia seeds?

      Reply
      • Katie Koteen

        January 23, 2025 at 3:03 pm

        Probably not! Totally different consistency when they get wet.

        Reply
    2. Sofia

      December 14, 2018 at 5:39 am

      oh my,,,,these little cookies are out of this world. must try! started eating the dough even before baking, cant stop!!! What an amazing recipe - thank you for creating it! xx
      ps. made a couple of small amends - 1/used 50/50 almond and peanut butter. 2/ only used 1/2 cup of dark brown sugar and no other sugar added, but included 40 grams of chopped dark chocolate, 3/ used both flaxseed and 2 table spoons of chia seeds mixed with water.

      Reply
    3. Rebecca Duiven

      June 09, 2018 at 10:25 am

      Great recipe, thank you. I subbed 215 g GF flour mix for the flour and 3/4 tsp xanthan gum, and used Sunbutter instead of peanut butter. They came out great!

      Reply
      • Katie Koteen

        June 12, 2018 at 6:30 pm

        Rebecca - Thanks so much for your gluten-free, nut-free fix!!! We'll definitely give it a try. 🙂

        Reply
    4. Sheryl

      March 15, 2018 at 2:52 pm

      So delicious! Everyone loved them 🙂

      Reply
    5. Judy

      January 13, 2018 at 1:42 pm

      As a new vegan I wanted a good oatmeal cookie. Found this and they are fabulous! No brown sugar so i ussed a cup5 of white sugar and drizzled in some molasses. Have never thought of adding peanut butter to oatmeal cookies, but oh, WOW! WHAT A FABULOUS COOKIE! Thanks very much!

      Reply
    6. Vicki

      November 02, 2017 at 3:43 pm

      I could not wait to try these cookies as I could only see '5" stars, however, I found these lacking in taste so I could only rate these a "2." I could not taste any peanut butter and I double checked to make sure I had included the correct amount. Sorry, but I'll be looking for a new one.

      Reply
    7. Beatrice

      May 03, 2017 at 1:42 pm

      I have made these cookies many times now and my friends and family love them! They are so easy. Thank you for this recipe!

      Reply
      • Well Vegan

        May 03, 2017 at 1:46 pm

        Hey Beatrice! Love your name, btw. That was one of my top picks before we found out our youngest was a BOY! They're an absolute favorite around here too! I just love them 🙂

        Reply
    8. Georgia Gaudioso

      February 27, 2017 at 12:25 pm

      I can't wait to make these! Thanks!

      Reply
    9. Martin Addams-Smith

      September 29, 2016 at 2:06 am

      I just made these for the first time for my kids visiting this afternoon. They are quite superb. The texture is perfect , the light saltiness sublime. But why oh why do you Americans have to use the Cup measurements ? LB´s and oz´s work fine for us , grams for the Euros. I could sort of understand the logic of cups if one cup of flour was the same as one cup of peanut butter or milk , but No ! I must have sat here for half an hour comparing the results from 5 different weight and volume conversion websites until I found 2 like results. Complaining aside , I now have the perfect recipe , and shall make these cookies every time my little guys come over. Ya all take care.

      Reply
    10. Larzie

      September 16, 2016 at 8:49 pm

      One of the very few if not only vegan cookie recipes I've made that turned out perfect!! I replaced the canola with coconut oil and I lightly salted them along with sprinkling a bit of sugar on top! Lovely flavor and texture! Will definitely be saving this recipe!

      Reply
    11. carolyn

      August 22, 2016 at 5:15 pm

      Ok I just made these. I added one cup of carob chips, used coconut oil instead of canola, added about 3 tablespoons of cocoa powder and used whole wheat flour instead of regular. Theyre so good someone is going to have to come here and take them from me because im about to not fit into my skinny jeans after this. They make a lot . So i froze half the dough -

      Reply
    12. Jess

      May 13, 2016 at 5:31 pm

      Had to cut out dairy because I'm nursing and I love desserts! Came across this recipe and LOVE these cookies! Never looked for another option and will continue to make them even when I can eat dairy again!

      Reply
      • Well Vegan

        May 25, 2016 at 1:23 pm

        Oh I know! They're just the best. And as a side note, I also had to cut out dairy while nursing (I was already a vegetarian) and never went back 😉 Turned out, I felt much better without it too!

        Reply
    13. Dani

      February 02, 2016 at 6:35 pm

      I made them as bars. Used a 13 x 9 baking pan lined with greased parchment & baked 5 minutes longer than the recipe states. They came out great!

      Reply
      • Well Vegan

        February 02, 2016 at 7:27 pm

        Yum! That sounds fantastic. I love a good bar 🙂

        Reply
    14. Brianna

      January 03, 2016 at 2:51 pm

      Good texture but they came out flavorless. Very bland! They need more spices and perhaps a larger quantity of vanilla.

      Reply
    15. Tayla

      December 07, 2015 at 1:28 pm

      Is there anything I can use instead of flaxseed while still keeping it vegan? The cookies look amazinggg I HAVE to try them but don't have any flaxseed! Thanks.

      Reply
      • Well Vegan

        December 07, 2015 at 9:36 pm

        Any other egg replacer will do the job 🙂

        Reply
    16. Terry

      October 02, 2015 at 1:16 am

      Is there any way I can make the recipe without using oil?

      Reply
      • Well Vegan

        October 02, 2015 at 3:51 pm

        Yeah, absolutely. I think applesauce would work great or a little mashed banana. Report back and let us know how it turns out!

        Reply
    17. Pelagia

      April 15, 2015 at 8:38 pm

      I like subbing quinoa flakes for oatmeal and earth balance for canola oil -- everyone loved them!

      Reply
      • Well Vegan

        April 16, 2015 at 3:49 pm

        That is an amazing idea! I LOVE it and will definitely try it myself next time.

        Reply
    18. Ana

      February 08, 2015 at 3:55 am

      Thank you so much!

      Reply
    19. Ana

      February 06, 2015 at 3:55 am

      Hi. Is there a substitute of sugar I can use like stevia and what portions? Thank you.

      Reply
      • Well Vegan

        February 06, 2015 at 5:21 am

        @Ana - That's a great question! Here's a link to a great conversion chart for using Stevia in baking. Truvia even makes products specifically for replacing regular or brown sugar, but I think they still have some sugar in them. http://truvia.com/recipes/conversion_chart

        Reply
    20. ALFR

      February 02, 2015 at 3:01 am

      Hi - I'm about to make this recipe right now. My peanut butter contains a large amount of both flax and chia seeds. Can I just add a little more of this instead of the flaxseed meal? I also have egg substitute if emulsification is the goal. Thank you!

      Reply
      • Well Vegan

        February 02, 2015 at 5:43 am

        @ALFR - Hmmm. Not sure about that. Baking is more of a science and you might not get the results you're after with the extra peanut butter. You could try the egg substitute... let us know how it goes!

        Reply
    21. Mary

      January 12, 2015 at 8:34 pm

      Can you use whole wheat flour?

      Reply
      • Well Vegan

        January 12, 2015 at 11:15 pm

        @Mary - Yes, whole wheat four should work as well 🙂

        Reply
    22. Shannon

      January 11, 2015 at 8:28 pm

      Yummy! I made them with Old fashion oats instead of quick oats! They came out amazing, melted in my mouth!!! My family loved them! Thank you for the recipe 🙂

      Reply
    23. Peter B

      September 21, 2014 at 9:04 pm

      These are excellent cookies, but a little dense. I found the best way to make them is large and flat. They will stay chewy despite being pretty flat.

      Reply
    24. Desi

      September 05, 2014 at 8:08 pm

      My family is not vegan but we like to try all types of recipes. Especially dessert recipes! These cookies have surpassed our non-vegan cookies and I'm ALWAYS asked the recipe whenever I make them. Love your site and Love these cookies! 🙂

      Reply
      • Well Vegan

        September 12, 2014 at 4:18 am

        @Desi - Aww, thanks! That's so great to hear!!! These are totally the best cookies ever 🙂

        Reply
    25. manchuán

      August 25, 2014 at 5:49 pm

      great cookies, people still say, theyre vegan really?? made them with macadamia nut butter instead - thanks!

      Reply
      • Well Vegan

        August 27, 2014 at 8:36 pm

        @manchuán: Macadamia nut butter would be awesome! Glad you like them!!!

        Reply
    26. Jinet

      August 14, 2014 at 1:47 pm

      Hello! I'm the only vegan in my house and 30 cookies is too many for me. How do I cut the recipe in half?

      Reply
      • Well Vegan

        August 14, 2014 at 4:54 pm

        @Jinet - For sure! Or you can always freeze half. Another thing to consider is that vegans desserts are awesome! Take the extras to work and make a few converts outta them 😉

        Reply
    27. Sarah

      February 22, 2014 at 11:35 pm

      Has anyone tried freezing this dough (or the actual cookies)? I love these and would love to be able to save some for later!

      Reply
      • Well Vegan

        February 23, 2014 at 2:49 pm

        @Sarah - I haven't tried freezing the dough, but I think it would work. I would set them up on a cookie sheet, like you're going to bake them but put them in the freezer instead for a couple hours. After they're solid you can transfer them to a freezer bag. Next time I make them I'll be sure to give it try. Let us know if you have success with the freeze! These are VERY good cookies, it would be nice to have them at the ready.

        Reply
    28. Jen

      September 14, 2013 at 12:59 pm

      I made these and they turned out great. I always found that the vegan cookies I made in the past always turned out greasy. These were delicious and not greasy! Definitely a recipie I will be using over again. Thanks for the recipie.

      Reply
    29. Caitlin

      August 27, 2013 at 6:11 am

      Super good! I just made them and used chia seeds instead of the flax meal. Even the dough was awesome :). Thank you for the recipe!
      - Caitlin

      Reply
      • Well Vegan

        August 27, 2013 at 2:52 pm

        @Caitlin- These are still my all time favorite cookies! Glad you're enjoying them.

        Reply
    30. Cindy Morgan

      July 22, 2013 at 10:09 pm

      These cookies were awesome!
      I used hemp seed because I had no flax seed and used alittle more
      plain soy milk to hold them together.
      I also added some vegan chocolate chips.
      Everyone loved them and my friend just called to get the recipe.
      Thanks for sharing with us!
      Sincerely
      Cindy

      Reply
      • Well Vegan

        July 23, 2013 at 4:25 am

        @Cindy - Yes! These are the best. So glad you liked them 🙂

        Reply

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