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A Peanut Butter Oatmeal Cookie with a bite taken out of it on a linen cloth.
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5 from 1 vote

Peanut Butter Oatmeal Cookies

These Vegan Peanut Butter Oatmeal Cookies are super chewy and full of salty peanut butter and oats. And best of all, they require no chill time and only 9 ingredients to make!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 20 Cookies
Calories: 162kcal
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
  • 1 Cup Light Brown Sugar, tightly packed
  • ½ Cup Natural Creamy Peanut Butter The kind that separates!
  • ¼ Cup 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 Kosher Salt half this amount if using table salt

Instructions

  • Preheat oven to 350*F. Line a baking sheet with parchment paper.
  • 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 to combine again.
    ½ Cup Natural Creamy Peanut Butter, ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
  • Add rolled oats, flour, baking soda, and salt. Mix on low until the cookie dough has formed.
    1 ½ Cup Old-Fashioned Rolled Oats, ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
  • Use a 3-tablespoon cookie scoop to scoop the dough onto the baking sheet, leaving at least 2 inches of space between each cookie. I like to bake 8 cookies per sheet.
  • Bake in a 350*F oven for 14-15 minutes or until they are just golden at the edges. Allow to cool on the baking sheet 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.
To store: Place the cookies into an airtight container and store at room temperature for up to 4 days or freeze for up to a month.

Nutrition

Serving: 1Cookie | Calories: 162kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 126mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg