These Vegan Peanut Butter Oatmeal Cookies are super chewy and full of salty peanut butter and rolled oats. This recipe requires simple ingredients and methods, so it's perfect for beginners. And best of all, they require no chill time and only 9 ingredients to make!
Peanut butter is one of my favorite ingredients to bake with. It gives everything that sweet and salty combo that is absolutely delicious. I use peanut butter for cookies like my Vegan Peanut Butter Chocolate Chip Cookies, cakes like my Vegan Peanut Butter Cake, and even blondies like my Vegan Peanut Butter Blondies.
These Vegan Oatmeal Peanut Butter Cookies were a special request of my husband. He loves both peanut butter and oatmeal cookies, so why not combine them? And boy, these are tasty. And they are super soft and chewy! No crunchy peanut butter cookies, here.
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Why You Will Love This Recipe
- This recipe only requires 9 basic ingredients.
- It is easy to make. Perfect for beginner bakers!
- These Peanut Butter Oatmeal Cookies are dairy-free and vegan, so anyone can enjoy them!
- You don't need to chill the dough, which is always a bonus.
- The cookies are super chewy and absolutely delicious!
Ingredient Notes
Non-Dairy Butter: I love Country Crock Plant Butter Sticks for baking! They taste great and are easy to find.
Natural Peanut Butter: My favorite brand is Teddie. Just be sure to use natural peanut butter; the kind you need to stir!
Old-Fashioned Rolled Oats: I only use rolled oats in my oatmeal cookie recipes like my Gluten-Free Oatmeal Cookies or my Vegan Oatmeal Chocolate Chip Cookies recipe! Minute oats and instant oats absorb differently than rolled oats do, so do not use them.
Special Equipment
I recommend using a stand mixer or a hand mixer to mix the vegan peanut butter oat cookie dough.
But you can also mix it by hand with a wooden spoon or rubber spatula!
Step-by-Step Instructions
Step 1. In a stand mixer using the paddle attachment or in a large bowl using a hand mixer, cream the vegan butter and brown sugar until well combined and fluffy.
Step 2. Add the peanut butter and mix until just combined.
Then, add non-dairy milk and vanilla and mix to combine once more.
Step 3. Add the rolled oats, flour, baking soda, and salt, and mix on low to form the dough.
Step 4. Scoop the dough onto a lined baking sheet, leaving at least 2 inches of space between each cookie.
Then, bake the Vegan Peanut Butter Oatmeal Cookies in a 350°F oven for 14-15 minutes or until the edges are lightly browned.
Allow the cookies to cool slightly before enjoying.
Recipe FAQs
Store the cookies in an airtight container and store at room temperature for up to 4 days.
Or freeze for up to 1 month.
Natural creamy peanut butter is the best for cookies. It has the most peanut flavor because there are no other ingredients!
Don't use too much flour in the dough, and don't bake the cookies too long. Bake the cookies just until the edges are golden brown.
Expert Recipe Tips
When you take the Vegan Peanut Butter Oatmeal Cookies out of the oven, the centers of the cookies will still be soft. It is important to allow them to cool on the baking sheet for a few minutes before trying to move them!
Use a cookie scoop for evenly sized, round cookies!
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📖 Recipe
Peanut Butter Oatmeal Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer Or a stand mixer with the paddle attachment
- Measuring Cups/Spoons
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Natural Creamy Peanut Butter The kind that separates!
- ¼ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ½ Cup Old-Fashioned Rolled Oats see note!
- ¾ Cup Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt half this amount if using table salt
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream non-dairy butter and brown sugar together until fluffy and well combined.8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed
- Add the peanut butter and stir to combine. Then, add the non-dairy milk and vanilla and stir to combine again.½ Cup Natural Creamy Peanut Butter, ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add rolled oats, flour, baking soda, and salt. Mix on low until the cookie dough has formed.1 ½ Cup Old-Fashioned Rolled Oats, ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Use a 3-tablespoon cookie scoop to scoop the dough onto the baking sheet, leaving at least 2 inches of space between each cookie. I like to bake 8 cookies per sheet.
- Bake in a 350*F oven for 14-15 minutes or until they are just golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
- Repeat with remaining cookie dough.
Kim Roberge says
Best Cookies around--I could eat the whole batch in one day!
Concetta says
Hi, how much is a stick butter?
I'm not familiar with this measurement.
How many grams?
Thank you!
Concetta says
Hi, how much is a stick butter?
I'm not familiar with this measurement.
How many grams? Is it 115?
Thank you!
Megan Calipari says
Its 113! And in volume measurements its 8 Tbsp or 1/2 cup.