A healthier treat, these chewy peanut butter oatmeal cookies are low in refined sugar and oils, and full of great peanut-y flavour. Theyâ€™re chewy on the inside with a lovely crunch around the edge. Theyâ€™re best enjoyed fresh from the oven with a glass of cold almond milk, obviously!
Chewy Vegan Peanut Butter Oatmeal Cookies
This is a recipe Iâ€™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.Â 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.
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 tbsp 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.
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 thereâ€™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.
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:
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 tbsp of vegetable oil to the wet ingredients to retain moisture in the final cookie.
- 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
Preheat the oven to 375’F and line a medium sized baking tray with parchment paper.
In a large bowl, combine the peanut butter, maple syrup, sugar, vanilla and almond milk. Beat on high for about 1 minute.
- 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).
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.
Bake in the preheated oven for 15-17 minutes or until the edges are golden. Remove from oven and let cool.
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.
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