Vegan Oatmeal Peanut Butter Cookies

5 from 1 vote

Vegan Oatmeal Peanut Butter Cookies

These Vegan Oatmeal Peanut Butter Cookies are super chewy and full of salty peanut butter and oats. And best of all, they require no chill time and only 10 ingredients to make!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 194kcal

Author: Megan Calipari

Cost: $3

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.

Notes

Be sure to use natural creamy peanut butter, here. The kind you need to stir!

Do not use quick or instant oats in this recipe.

Be sure to press the cookie dough down with the palm of your hand before baking! This will help the cookies spread.

To store: Place to cookies into an airtight container and store at room temperature for up to 4 days or freeze for up to a month.

Nutrition