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Vegan Peanut Butter Oat Cookies

Vegan Peanut Butter Oat Cookies

These Vegan Peanut Butter Oat Cookies are completely eggless, dairy free and simple to make. Plus, these vegan cookies are super chewy from the oatmeal and full of peanut butter flavor. A definite crowd-pleaser!

These Vegan Peanut Butter Oat Cookies were a special request of my husband. He loves both peanut butter and all oat cookies, so why not combine them? And boy these are tasty. These vegan cookies are super chewy and moist thanks to the oatmeal and are full of peanut butter flavor.

Hand holding a vegan oatmeal peanut butter cookie
These Oatmeal Peanut Butter cookies are ultra chewy.

Ingredients for Making Eggless and Dairy Free Peanut Butter Oatmeal Cookies

Dairy Free Butter: My preferred brand for dairy free butter is Earth Balance. I like the texture, flavor and its easy to find. I typically use Earth Balance’s soy-free baking sticks. Using non dairy butter makes these oatmeal peanut butter cookies totally dairy free!

Sugar and Molasses: If you’ve been around here for a while, you know that I don’t buy brown sugar for a couple of reasons. First, is I have a small kitchen and space is scarce. Second, is that I always have granulated sugar and molasses on hand. And those are the ingredients that make brown sugar. So, I simply make brown sugar in the recipes by adding molasses to granulated sugar and it works perfectly every time. This combination add so much warm flavor the these Vegan Peanut Butter Oat Cookies.

Flax Egg: A flax egg is used for binding, just as a regular egg. To make a flax egg, combine ground flax and water and allow the mixture to thicken. Using a flax “egg” to bind keeps these oatmeal cookies eggless.

Stack of three eggless and dairy free oatmeal cookies
And they are super simple to make.

Peanut Butter: I always use natural creamy peanut butter in my recipes. My favorite brand is Teddie, but its local to the Boston area and is likely hard to find elsewhere. A peanut butter that has a comparable texture is Smuckers Natural Creamy Peanut Butter.

Old Fashioned Rolled Oats: Don’t substitute minute oats or instant oats here. They absorb differently than rolled oats. The rolled oats make these vegan peanut butter oat cookies soft and super moist and chewy.

All Purpose Flour: Flour helps bind everything together and adds to the chew. Don’t sub GF flour in these Vegan Peanut Butter Oat Cookies! When baking gluten-free, its best to use recipes that are designed to be gluten free.

hands breaking apart an eggless and dairy free oatmeal cookie
They are full of peanut butter flavor and chewy rolled oats.

How To Store Cookies for Freshness

I make a LOT of baked goods. Far too many for a person (or even two!) to consume if they are stored on the counter. So, my favorite way to store them is in the freezer. In the freezer, these Vegan Peanut Butter Oat Cookies will stay fresh for at least a month!

Just toss them into a bag or a container and just take out one or two or however many you feel when the craving strikes.

My favorite way to warm them up after they they have been frozen is in the toaster oven but a microwave works well too!

Hand dunking a Vegan Oatmeal peanut butter cookie into a glass of milk
Perfect for dunking into a glass of non-dairy milk!

Looking for More Peanut Butter Recipes?

Gluten Free Peanut Butter Blondies

Salted Maple Peanut Buttercream

Peanut Butter Cookie Dough Overnight Oats

hands breaking apart an eggless and dairy free oatmeal cookie

Vegan Peanut Butter Oat Cookies

Megan Calipari
These Vegan Peanut Butter Oat Cookies are completely eggless, dairy free and simple to make. Plus, these vegan cookies are super chewy from the oatmeal and full of peanut butter flavor. A definite crowd-pleaser!
Prep Time 20 mins
Cook Time 20 mins
Chill Time 2 hrs
Course Dessert
Cuisine American
Servings 14 Cookies

Equipment

  • Bowl
  • Wooden Spoon
  • Measuring Cups/Spoons
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 Stick Non Dairy Butter I use Earth Balance Soy-Free Buttery Sticks
  • 1 Cup Granulated Sugar
  • 1 Tbsp Molasses
  • 2/3 Cup Natural Creamy Peanut Butter The kind that separates!
  • 1 Tbsp Flax
  • 2 Tbsp Water
  • 1 tsp Vanilla Extract
  • 1 1/2 Cup Rolled Oats
  • 3/4 Cup Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • Flakey Sea Salt for Topping optional

Instructions
 

  • In a small bowl, combine flax, water and vanilla. Mix and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a wooden spoon, cream non dairy butter, sugar and molasses together until its well combined.
  • Add the peanut butter and stir to combine.
  • Add flax mixture and stir to combine.
  • Add oats, flour, baking soda, baking powder and salt, Stir until everything is just combined.
  • Line a sheet pan with parchment. Using a 1/3 cup measuring cup, scoop the dough on to the parchment sheet. You should get about 14 cookies. Roll each dough mount between the palms of your hands.
  • Wrap the tray and place in the fridge to chill for 2 hours.
  • Preheat oven to 350* F. Line a baking tray with parchment.
  • Place 8 dough balls onto the baking tray making sure to leave 2-3 inches os space in between. Using the heel of your hand, press the balls down to prevent them from rolling around. Sprinkle the tops with a bit of flakey sea salt if you wish.
  • Bake in a 350* oven for 18-22 minutes or until they are just golden at the edges. Allow to cool on the pan for 10 minutes before transferring the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temp for up to three days or freeze for up to a month.
Keyword Cookies, Peanut Butter Oatmeal Cookies

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