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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
Prep Time 20 mins
Cook Time 20 mins
Chill Time 2 hrs
Course Dessert
Cuisine American
Servings 14 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
  • 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.
Keyword Cookies, Peanut Butter Oatmeal Cookies