Vegan Peanut Butter Oat Cookies
Peanut Butter Oat Cookies | These crumbly cookies are made with nutty peanut butter, brown sugar, rolled oats, and a touch of cinnamon for warmth. These vegan peanut butter cookies are super easy to make and ready in 20 minutes!
Peanut butter cookies might be the best cookies there are! Their warm and crumbly texture and sweet peanut butter flavour are so nostalgic- they remind me of childhood. Add oats into the mix and you’ve got an even better, more crumbly cookie!
These vegan peanut butter oatmeal cookies are incredibly easy to make, and no chill time is required. You’ll nail them on the first try! The dough is ready in just 5 minutes and the cookies take only 15 minutes to bake! The batch makes 18 cookies, and they freeze well so you can have cookies all week long.
These easy vegan peanut butter cookies are perfect for a last minute move night, late night snacking, or a quick dessert. From start to finish, they take only 20 minutes to make, so you can have cookies on the table whenever you get that craving!
For oat cookies, old fashioned oats are the best. I use large flake oats for this recipe because I like their slightly chewy texture. Any rolled oats will work.
How to make vegan peanut butter oat cookies
First, mix the butter and sugar in a stand mixer until smooth. I make these cookies in my stand mixer, but you can also use a hand mixer. Once the sugar and butter are combined, add the peanut butter and vanilla extract. Mix to combine.
Then add the flour, salt, cinnamon, and baking soda and mix until combined. Add the oats and mix them in by hand. The cookie dough is ready to bake!
Use a 1 tablespoon cookie scoop to scoop 12 cookies onto a parchment lined baking sheet. Press them down slightly. Bake for 15 minutes at 350°F/180°C. Let them cool for 5 minutes before transferring to a wire rack.
How do you make cookies without eggs?
Eggs aren’t necessary to make delicious cookies. Knowing the role of eggs in your cookies is crucial when finding alternatives, as it allows you to identify ingredients that can fulfill the same function. In cookies, eggs bind the ingredients together, help the cookies rise, and contribute to the texture.
So how do you make eggless peanut butter oatmeal cookies? It’s easy!
In this vegan cookie recipe, peanut butter acts as a binder. Sometimes mashed banana or apple sauce is used as a binder. The baking soda reacts with the acid in the brown sugar and allows the cookies to rise. The fat from the melted butter contributes to the texture and leavening.
With proper ingredients, you can replace eggs in cookies and get the same results.
Vegan oat peanut butter cookies variations
These peanut butter oat cookies are amazing as is, but you can always add some of your favourite add ins!
For sweetness, add some dark chocolate chips, or chopped dark chocolate.
Add in some chopped nuts, like pecans, walnuts or cashews.
Indulge in both peanut butter cookies and oatmeal raisin cookies by adding some raisins to the cookie dough!
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
In a stand mixer fit with the paddle attachment, mix the butter and brown sugar until smooth.
Add the peanut butter and vanilla extract. Mix until combined.
Add the dry ingredients and mix until just combined.
Add the oats and mix.
Scoop 12 1-tablespoon cookie dough balls onto the parchment lined baking sheet and press them down slightly.
Bake for 15 minutes. The edges should be slightly browned. Let the cookies cool for 5 minutes before transferring them to a wire rack.
Tips for making vegan cookies
What to serve with peanut butter oat cookies
Cookies and milk are always a favourite. Serve peanut butter oat cookies with a glass of oat milk. Or serve the cookies with coffee or your favourite tea.
A scoop of dairy-free ice cream, such as vanilla, chocolate, or peanut butter flavored, pairs nicely with a cookie or two.
Peanut butter and chocolate are one of the best combinations! Melt some dark chocolate and drizzle it on the cookies.
Storage
Store the cookies in an air tight container at room temperature for up to 5 days. These cookies freeze well too! Store in an air tight container or freezer bag for up to 6 months.
FAQ’s
Yes, natural peanut butter works in cookies and tastes slightly nuttier than regular peanut butter.
Yes, peanut butter oat cookies can be frozen. Store them in a freezer safe container or bag. They can be stored in the freezer for up to three months. To thaw, leave them at room temperature for a few hours.
Vegan Peanut Butter Oat Cookies
Equipment
- baking sheet
- baking mat/parchment paper
- stand mixer I use Kitchen Aid Stand Mixer
- silicone spatula
- 1 tablespoon cookie scoop
Ingredients
- ½ cup vegan butter softened
- ½ cup brown sugar
- ½ cup smooth peanut butter crunchy or natural works
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon optional
- 1 cup large flake oats
Instructions
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- In a medium sized bowl, mix the flour, salt, cinnamon, and baking soda. Set aside.
- Add the butter to the bowl of a stand mixer fit with the paddle attachment. Beat the butter for 1-2 minutes, until smooth. Add the sugar and mix until combined.
- Add the peanut butter and vanilla and mix until combined. Add the dry ingredients and mix until a smooth dough forms.
- Remove the paddle attachment. Add the oats and mix in by hand.
- Use a 1 tablespoon cookie scoop to scoop 12 cookies onto the baking sheet. Press them with a fork to flatten them slightly. Bake for 15 minutes, then cool for 5 minutes before transferring them to a cooling rack. Bake the rest of the cookies.
Video
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
