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    Home » Recipes » Easy Vegan Cookies

    Vegan Peanut Butter Oat Cookies

    Published: Jul 2, 2021 · Modified: Nov 29, 2023 by Megan Calipari · This post may contain affiliate links · 5 Comments

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    These Vegan Peanut Butter Oat Cookies are super chewy, full of oatmeal, completely eggless, dairy free and simple to make. 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

    Vegan Butter: My preferred brand for vegan butter is Earth Balance. I like the texture, flavor and its easy to find. I typically use Earth Balance's soy-free baking sticks. This keeps these oatmeal cookies dairy-free.

    Sugar: Regular granulated sugar, here.

    Molasses: For that brown sugar flavor. This adds 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 keeps these oatmeal cookies eggless.

    Peanut Butter: I always use natural creamy peanut butter in my recipes. My favorite brand is Teddie. 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.

    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.

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

    Method

    These cookies are super easy to make.

    First, cream together the non-dairy butter, granulated sugar and molasses until light and fluffy.

    Then, add the peanut butter and mix to combine.

    Next, add the flax egg.

    Now, add the dry ingredients and stir until JUST combined.

    And thats it!

    Then you just scoop, chill and bake!

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

    Storage

    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 these cookies is in the freezer. Place the cookies into a freezer bag or airtight container and place in the freezer. These cookies will stay fresh for at least a month!

    Just take out one or two 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

    📖 Recipe

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Chill Time 2 hours hrs
    Total Time 2 hours hrs 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 Cookies
    Calories 193 kcal

    Equipment

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

    Ingredients
      

    • tablespoon Non-Dairy Butter I use Earth Balance Soy-Free Buttery Sticks
    • 1 Cup Light Brown Sugar, tightly packed
    • 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 half this amount if using table salt
    • Flakey Sea Salt for Topping optional

    Instructions
     

    • In a small bowl, combine flax, water and vanilla. Mix and set aside.
      1 tablespoon Flax, 2 tablespoon Water, 1 teaspoon Vanilla Extract
    • 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 and brown sugar together until fluffy and well combined.
      Tbsp Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed
    • Add the peanut butter and stir to combine. Then, add the flax mixture and stir once more.
      ⅔ Cup Natural Creamy Peanut Butter
    • Add oats, flour, baking soda, baking powder and salt, Stir until everything is just combined.
      1 ½ Cup Rolled Oats, ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
    • 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 another 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.
      Flakey Sea Salt for Topping
    • 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.

    Nutrition

    Serving: 1CookieCalories: 193kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 142mgPotassium: 108mgFiber: 2gSugar: 17gVitamin C: 0.3mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Kim Roberge

      February 19, 2022 at 12:25 am

      5 stars
      Best Cookies around--I could eat the whole batch in one day!

      Reply
      • Concetta

        November 18, 2022 at 2:41 pm

        Hi, how much is a stick butter?
        I'm not familiar with this measurement.
        How many grams?
        Thank you!

        Reply
    2. Concetta

      November 18, 2022 at 2:42 pm

      Hi, how much is a stick butter?
      I'm not familiar with this measurement.
      How many grams? Is it 115?
      Thank you!

      Reply
      • Megan Calipari

        November 18, 2022 at 3:37 pm

        Its 113! And in volume measurements its 8 Tbsp or 1/2 cup.

        Reply

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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