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    Home » Recipes » Cookies & Bars

    Chewy Peanut Butter Oatmeal Cookies [vegan]

    A healthier treat, these chewy peanut butter oatmeal cookies are low in refined sugar and oils, and full of great peanut-y flavour. They’re chewy on the inside with a lovely crunch around the edge. They’re best enjoyed fresh from the oven with a glass of cold almond milk, obviously!

    JUMP TO RECIPE

    a close up image of Chewy Peanut Butter Oatmeal Cookies.
    a hand reaching for a plate of vegan peanut butter cookies.

    Chewy Vegan Peanut Butter Oatmeal Cookies

    This is a recipe I’d been dreaming up for quite some time now. And, I'm so happy to finally share it here. I bring you a healthier version of the peanut butter oatmeal cookie *hallelujah*!

    These chewy peanut butter oatmeal cookies are soft on the inside and have a nice crunchy circumference when they're fresh from the oven. Moreover, they're vegan friendly, low in refined sugar, and contain the goodness of rolled oats.

    Rolled oats for added fiber and texture

    While I was testing this recipe (about a dozen times *sigh*), I made several swaps. First, adding cocoa powder, then chocolate pieces, then finally settling on rolled oats.  Seriously, my son was flying high with all the chocolate cookies around here while this recipe was being tested!

    I chose rolled oats for the final recipe because they're much more nutritious and contain fiber. Plus, they add a nice satisfying crunchy texture to the cookie.

    a close up of vegan Chewy Peanut Butter Oatmeal Cookies.

    Use a Fresh Jar of Natural Peanut Butter

    When it comes to peanut butter, natural is best. Try to avoid any products containing hydrogenated oils. Basically, the oil should separate from the peanut solids. If it doesn't, it's not natural peanut butter.

    However, natural peanut butters can be thick and dry if the oil isn't evenly mixed. As such, I recommend using a fresh jar of peanut butter for this recipe. Just be sure to give it a good stir to incorporate the oil if it has separated. The hard, paste-like stuff you find in the back of your pantry just won't cut it here.

    If your natural peanut butter is on the dry side, meaning it won't scoop or pour easily, you should add 1-2 tablespoon of vegetable oil to the wet ingredients to retain moisture in the cookies

    Because this recipe is free of eggs and butter, peanut butter is the only binding/fat substance and it's important to get it right.

    a close up of cookies cooling on a wire rack.
    a double image of unbaked cookies balls on a baking tray, and baked cookies on a plate with a hand holding one cookie.

    Adding Chocolate Chips to the recipe

    To make these peanut butter chocolate chip cookies, swap out the oats for ⅓ cup of dark chocolate pieces for something more decadent.

    School Safety and Peanut Butter

    If there’s is concern about peanut allergies, replace the peanut butter with almond butter or seed butter in a 1:1 ratio. Most schools ask that you don't send any peanut or nut products with your child to school. Always check with your child's particular school in advance to clarify acceptable/permissible ingredients for lunch boxes.

    a stack of 4 vegan Chewy Peanut Butter Oatmeal Cookies being held in a person's hand.
    a small child reaching for a peanut butter oatmeal cookie on a plate.

    Want more cookie recipes like this one?

    If you like my chewy peanut butter oatmeal cookies, why not check out some of my other popular vegan cookie recipes below:

    Banana Bread Breakfast Cookies

    Vegan Gluten-Free Maple Almond Cookies

    Vegan Peach Thumbprint Cookies

    Chewy Peanut Butter Oatmeal Cookies [vegan]
    5 from 3 votes
    Print

    Chewy Peanut Butter Oatmeal Cookies (vegan)

    A healthier treat, these peanut butter oatmeal cookies are low in refined sugar, contain no refined oils and are full of fiber and peanut-y flavour. The consistency of your peanut butter matters in this recipe; if your natural peanut butter is on the dry side (not easily scooped or poured) you should add 1-2 tablespoon of vegetable oil to the wet ingredients to retain moisture in the final cookie.

    Course Snack
    Cuisine American
    Keyword peanut butter oatmeal cookies, vegan peanut butter cookies
    Prep Time 10 minutes
    Cook Time 17 minutes
    Total Time 27 minutes
    Servings 12 cookies
    Calories 174 kcal
    Author Heidi Richter

    Ingredients

    • ½ cup natural peanut butter smooth or crunchy
    • ¼ cup maple syrup
    • ⅓ cup organic cane sugar
    • ⅓ cup unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1 ¼ cups spelt flour or whole wheat
    • ¼ teaspoon sea salt
    • ½ teaspoon baking powder
    • ¾ cup rolled oats

    Instructions

    1. Preheat the oven to 375'F and line a medium sized baking tray with parchment paper.

    2. In a large bowl, combine the peanut butter, maple syrup, sugar, vanilla and almond milk. Beat on high for about 1 minute.

    3. In a small bowl, sift together the flour, salt and baking powder. Add the flour mixture to the peanut butter mixture and beat on high until incorporated. Stir in the oats (the dough will be quite thick).
    4. Using a cookie scoop, portion the dough into 12 balls and place onto the prepared baking tray. Gently press each cookie with the palm of your hand to ½" thick. Then, press the tines of a fork on top of each cookie to create that quintessential peanut butter cookie look.

    5. Bake in the preheated oven for 15-17 minutes or until the edges are golden. Remove from oven and let cool.

    Recipe Notes

    This recipe can also be doubled. Cookies will last covered at room temperature for several days. Almond butter will also work in this recipe. For a school-safe version, almond butter or seed butter can be used, however check with your child's particular school in advance to clarify acceptable ingredients for lunch boxes.

    Nutrition Facts
    Chewy Peanut Butter Oatmeal Cookies (vegan)
    Amount Per Serving (1 cookie)
    Calories 174 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 108mg5%
    Potassium 120mg3%
    Carbohydrates 25g8%
    Fiber 3g13%
    Sugar 11g12%
    Protein 5g10%
    Calcium 30mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. SD says

      November 25, 2018 at 1:59 am

      5 stars
      Love that happy little guy 🙂

      Reply
      • Heidi Richter says

        November 25, 2018 at 2:00 am

        Ditto...little cookie monkey 😀 xo

        Reply
    2. Samaneh says

      February 15, 2019 at 7:49 pm

      Hi I’m iranian mom I have a question what application you use for your beautiful cookies photo tnx

      Reply
      • Heidi Richter says

        February 15, 2019 at 7:53 pm

        Hi Samaneh! I edit all my photos with Adobe Lightroom. You can find more about my photography set up on my Resources page 🙂

        Reply
    3. Homerenovates says

      May 23, 2020 at 1:10 pm

      5 stars
      Could I add vegan M M’s and chocolate chip cookies to make monster cookies? Also I have ‘quick oats’ are those the same thing?

      Reply
      • Heidi Richter says

        May 24, 2020 at 4:52 am

        Absolutely you could! Quick oats could be used in exchange for the rolled oats.

        Reply

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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