Chewy Peanut Butter Oatmeal Cookies (vegan)

These peanut butter oatmeal cookies are vegan friendly and full peanuty flavour . The consistency of your peanut butter matters in this recipe; use a fresh and well-stirred jar of peanut butter for this recipe.

Course Snack

Cuisine American

Keyword peanut butter oatmeal cookies, vegan peanut butter cookies

Prep Time 10

Cook Time 17

Total Time 27

Servings cookies

Calories 174kcal

Author Heidi Richter

Ingredients

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

Instructions

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.

Notes

This recipe can also be doubled. Cookies will last covered at room temperature for several days.

Nutrition