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.
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.
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.
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!
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.
Looking for More Peanut Butter Recipes?
Vegan Peanut Butter Oat Cookies
- Wooden Spoon
- Measuring Cups/Spoons
- Baking Sheet
- Parchment Paper
- 1 Stick Non Dairy Butter I use Earth Balance Soy-Free Buttery Sticks
- 1 Cup Granulated Sugar
- 1 tablespoon Molasses not blackstrap
- 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
- 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, sugar and molasses together until its well combined.1 Stick Non Dairy Butter, 1 Cup Granulated Sugar, 1 tablespoon Molasses
- Add the peanut butter and stir to combine.⅔ Cup Natural Creamy Peanut Butter
- Add flax mixture and stir to combine.
- 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 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.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.