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.
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.
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.
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!
Looking for More Peanut Butter Recipes?
Gluten Free Peanut Butter Blondies
Salted Maple Peanut Buttercream
Peanut Butter Cookie Dough Overnight Oats
Vegan Peanut Butter Oat 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 tablespoon Molasses
- ⅔ Cup Natural Creamy Peanut Butter The kind that separates!
- 1 tablespoon Flax
- 2 tablespoon Water
- 1 teaspoon Vanilla Extract
- 1 ½ Cup Rolled Oats
- ¾ Cup Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon 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 ⅓ 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.
Kim Roberge
Best Cookies around--I could eat the whole batch in one day!