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Home » Recipes » Recipe

Peanut Butter Oatmeal Cookies

Nov 14, 2011 · by Katie Koteen · This post may contain affiliate links · 45 Comments · Modified: Aug 10, 2022

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Peanut Butter Oatmeal Cookies this recipe


These Peanut Butter Oatmeal Cookies are the best vegan cookies ever made in the history of vegan cookies. A little salty, a little sweet, crispy around the edges and soft in the middle. Make these! Double your batch! They will be eaten.

If you're a chocolate fan, mix in a cup of vegan chocolate chips.

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

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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

4.5 from 6 reviews
  • Author: Well Vegan
  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Total Time: 34 minutes
  • Yield: 30 1x
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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 canola oil
  • ½ cup peanut butter
  • ½ cup sugar
  • ¾ cup dark brown sugar, firmly packed
  • ⅓ cup nondairy 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 tablespoon of dough on the cookie sheet, spacing about 2 inches apart. Flatten 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

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Reader Interactions

Comments

  1. 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.






  2. 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. 🙂

  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!






  4. Sheryl

    March 15, 2018 at 2:52 pm

    So delicious! Everyone loved them 🙂






  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!






  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.






  7. 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 🙂

  8. 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!






  9. Georgia Gaudioso

    February 27, 2017 at 12:25 pm

    I can't wait to make these! Thanks!

  10. 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.

  11. 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!

  12. 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 -

  13. 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!

  14. 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!

  15. Well Vegan

    February 02, 2016 at 7:27 pm

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

  16. 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!

  17. 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.

  18. Well Vegan

    December 07, 2015 at 9:36 pm

    Any other egg replacer will do the job 🙂

  19. 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.

  20. 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!

  21. Terry

    October 02, 2015 at 1:16 am

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

  22. 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.

  23. Pelagia

    April 15, 2015 at 8:38 pm

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

  24. Ana

    February 08, 2015 at 3:55 am

    Thank you so much!

  25. 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

  26. 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.

  27. 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!

  28. 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!

  29. Well Vegan

    January 12, 2015 at 11:15 pm

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

  30. Mary

    January 12, 2015 at 8:34 pm

    Can you use whole wheat flour?

  31. 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 🙂

  32. 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.

  33. 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 🙂

  34. 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! 🙂

  35. Well Vegan

    August 27, 2014 at 8:36 pm

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

  36. manchuán

    August 25, 2014 at 5:49 pm

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

  37. 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 😉

  38. 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?

  39. 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.

  40. 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!

  41. 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.

  42. Well Vegan

    August 27, 2013 at 2:52 pm

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

  43. 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

  44. Well Vegan

    July 23, 2013 at 4:25 am

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

  45. 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

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