These chewy peanut butter oatmeal cookies are a vegan friendly version of the classic cookie. This recipe is full of peanut flavour; they're chewy on the inside with a lovely crunch around the edge.
A chewy version of the classic peanut butter cookie
This is a recipe I dreamed about making for a while; I'm happy to finally share it here. These chewy peanut butter oatmeal cookies are soft on the inside and have a nice crunchy circumference when they're still warm from the oven. Moreover, they're vegan friendly and contain rolled oats for texture and taste.
Rolled oats for added texture
While I was testing this recipe (about a dozen times), I made several swaps. First, adding cocoa powder, then chocolate pieces, then finally settling on rolled oats. I chose rolled oats for this recipe because they add a satisfying crunchy and hearty texture to these cookies.
What you will need for this recipe
For this recipe you will need the following ingredients:
- smooth natural peanut butter
- maple syrup
- organic cane sugar
- unsweetened almond milk
- vanilla extract
- spelt flour or whole wheat flour
- sea salt
- baking powder
- rolled oats
How to make this recipe
The instructions for this recipe are summarized as follows:
The first step is to preheat the oven to 375℉ and line a baking tray with parchment paper. In a large bowl, combine the peanut butter, maple syrup, sugar, vanilla and almond milk and beat that together.
Next, add the dry ingredients to in small bowl and sift them together. The flour mixture is then added to the peanut butter mixture and mixed until combined. The oats are then stirred in and the dough portioned onto the baking tray.
The dough balls are gently pressed down and then press again with the tines of a fork to create that quintessential peanut butter cookie look.
The cookies are baked in the preheated oven for 15-17 minutes or until the edges are golden brown. Once the cookies have baked and cooled, they are ready to enjoy.
What type of Peanut Butter to use for this recipe
When it comes to peanut butter, I find the natural kind is best. I try to avoid any products containing hydrogenated oils. Basically, with natural peanut butters, the oil should separate from the peanut solids and rise to the top. 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. Moreover, 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 bottom of the jar won't work for this recipe.
Because this recipe is free of eggs and butter, peanut butter is the only binding substance and it's important to get it right.
Adding Chocolate Chips to the recipe
To make these peanut butter chocolate chip cookies, you can add ⅓ cup of dark chocolate pieces along with the oats for something more decadent.
A note about School Safety and Peanut Butter
Peanut and tree nut allergies are not uncommon. Most schools and daycare centers ask that you don't send any peanut or nut products with your child's lunches or snacks. Always check with your child's particular school or daycare center in advance to clarify acceptable/permissible ingredients for lunch boxes.
More cookie recipes like this:
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)
- ½ cup smooth natural peanut butter
- 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℉ 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 brown. Remove from oven and let cool completely on a wire rack before serving.
Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.
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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