Vegan Oatmeal Peanut Butter Chocolate Chip Cookies

Name: Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 Cookies
Ingredients: 2 Tbsp ground flaxseed; 6 Tbsp water; 1 cup unsweetened natural peanut butter; ⅓ cup pure maple syrup; 1 tsp pure vanilla extract; 1 ½ cups quick oats; ¼ tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp sea salt; 2/3 cup vegan chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
12 Cookies
Calories
282 kcal
Course
Dessert, Baked Goods
Cuisine
American

Vegan Oatmeal Peanut Butter Chocolate Chip Cookies

Winston Blankenship

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These vegan peanut butter oatmeal chocolate chip cookies combine three classic favorites into one cookie! Peanut butter cookies, oatmeal cookies, and chocolate chip cookies come to thrive here. No eggs, butter, or flour!

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Ingredients

Servings

2 Tbsp ground flaxseed
6 Tbsp water
1 cup unsweetened natural peanut butter
⅓ cup pure maple syrup
1 tsp pure vanilla extract optional
1 ½ cups quick oats
¼ tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp sea salt
2/3 cup vegan chocolate chips

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Instructions

Add two tablespoons of ground flaxseed and six tablespoons of water in a small bowl and stir well to make two flax eggs. Allow this mixture to sit for 15 minutes, stirring every few minutes, or until the mixture is thick and resembles the consistency of beaten eggs.
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Transfer the peanut butter, pure maple syrup, flax eggs, and pure vanilla extract to a large mixing bowl and stir well until the wet ingredients are well combined. Note: if your peanut butter is not at room temperature (if it has been sitting in the refrigerator), microwave it for 20-30 seconds, or until it is very easy to stir. You can also use an electric mixer if you find that is easier than stirring by hand.
Add the oats, cinnamon, baking soda, and sea salt (dry ingredients) to the large bowl and mix until a thick and sticky dough forms. Stir in the chocolate chips.
Form disc shapes out of the cookie dough and place them on the prepared baking sheet. The chocolate chips have a tendency to pop out of the cookie dough, but you can easily just press them back in. The cookies will remain the same shape through the baking process and won’t spread so be sure they are the shape you want before going into the oven. If you'd like, press extra chocolate chips into the top of the cookies.
Bake for 9 to 12 minutes or until the cookies are slightly golden brown around the edges and feel slightly firm.
Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving them.

Notes

Store cookies in an airtight container or in a zip lock bag on the counter for up to 3 days or in the refrigerator for up to 7 days. Freeze cookies in a large zip lock for up to 3 months.
Store cookies in an airtight container or in a zip lock bag on the counter for up to 3 days or in the refrigerator for up to 7 days. Freeze cookies in a large zip lock for up to 3 months.

Nutrition Information

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Serving 1Cookie (of 12) Calories 282kcal (14%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 178mg (7%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 12Cookies

Amount Per Serving

Calories 282 kcal

% Daily Value*

Serving	1Cookie (of 12)
Calories	282kcal	14%
Carbohydrates	28g	9%
Protein	9g	18%
Fat	17g	26%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Sodium	178mg	7%
Fiber	4g	16%
Sugar	13g	26%