These Vegan Oatmeal Peanut Butter Cookies are super chewy and full of salty peanut butter and oats. This recipe requires simple ingredients and methods so its perfect for beginners. And best of all, they require no chill time and only 10 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 love to make Vegan Peanut Butter Chocolate Chip Cookies, Vegan Peanut Butter Cake and even 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. These vegan cookies are super chewy and moist and absolutely delicious!
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Why You Will Love This Recipe
I cant wait for you to try this recipe. Here are the to 5 reasons I know you will love it.
- This recipe only requires 10 basic ingredients.
- It is easy to make. Perfect for beginner bakers!
- The 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
Vegan Butter: My preferred brand for vegan butter is Earth Balance's soy-free baking sticks. But I also like Country Crock Plant Butter Sticks.
Natural Peanut Butter: My favorite brand is Teddie. If you cant find it, a peanut butter that has a comparable texture is Smuckers Natural Creamy Peanut Butter. Just be sure to use a natural peanut butter- the kind you need to stir!
Old Fashioned Rolled Oats: Only use rolled oats in this recipe and in my Vegan Gluten-Free Oatmeal Cookie recipe! Minute oats and instant oats absorb differently than rolled oats.
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 stir until just combined.
Step 3. Add the non-dairy milk and vanilla and stir to combine.
Step 4. Add the rolled oats, flour, baking soda, baking powder and salt and stir to form the dough.
Step 5. Scoop the dough onto a baking sheet leaving at least 2 inches of space between each cookie. Then, use your palm to press the cookie dough into discs.
Step 6. Bake until the edges of the Vegan Peanut Butter Oat Cookies are light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then move to a wire rack to continue cooling.
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.
Peanut butter cookie dough doesn't typically like to spread. So pressing them down with a fork helps them spread. In this recipe, instead of a fork, I have you use the palm of your hand to press them down.
Usually you can make cookie dough ahead of time, but I don't recommend it here. The oats in the vegan peanut butter cookie dough will continue to absorb and it can make the cookie dough crumbly and hard to scoop.
Expert Recipe Tips
Be sure to use a natural peanut butter for these Vegan Oatmeal Peanut Butter Cookies. The kind you need to stir!
Don't forget to press the cookie dough down before you bake it. As I said above, peanut butter cookie dough is usually quite stiff. Thats why you press it with a fork!
But instead of a fork, just use the palm of you hand.
Looking for More Vegan Cookie Recipes?
If you tried this Vegan Oatmeal Peanut Butter Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Oatmeal Peanut Butter 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 I used Earth Balance Soy-Free Buttery Sticks
- 1 Cup Light Brown Sugar, tightly packed
- ⅔ Cup Natural Creamy Peanut Butter The kind that separates!
- 2 tablespoon 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 Baking Powder
- ¼ teaspoon Kosher Salt half this amount if using table salt
- Flakey Sea Salt for Topping optional
Instructions
- Preheat oven to 350* F. Line two baking sheets with parchment.
- 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 once more.⅔ Cup Natural Creamy Peanut Butter, 2 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add oats, flour, baking soda, baking powder and salt, Stir until everything is just combined.1 ½ Cup Old-Fashioned Rolled Oats, ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- Use a 3 tablespoon cookie scoop to scoop the dough onto the baking sheet, being sure to leave at least 2 inches of space between each cookie.
- Press each cookie dough ball down with the palm of your hand so its a disc that is about ½ inch thick. See photos above for reference. Sprinkle with optional flakey sea salt.Flakey Sea Salt for Topping
- Bake in a 350* oven for 12-15 minutes or until they are just golden at the edges. Allow to cool on the pan 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.