Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Name: Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 serving
Ingredients: 1/2 cup smooth peanut butter; 1/3 cup maple syrup; 2 tbsp warmed non dairy milk; 1 tsp vanilla extract; 3/4 cup old fashioned oats; 3/4 cup flour; 1/2 tsp baking soda; 1/3 tsp salt; 1/3 cup vegan chocolate chips

User Reviews

4.9

189 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
12
Calories
154 kcal
Course
Snacks, Baked Goods
Cuisine
American, Vegan

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Danielle Hudson

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These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 ingredients, and are ready within 30 Minutes. No Refined Sugar, Oilfree. Easily made Gluten-free. Vegan Soyfree Recipe.

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Ingredients

Servings

1/2 cup smooth peanut butter
1/3 cup maple syrup
2 tbsp warmed non dairy milk , such as almond, soy or coconut
1 tsp vanilla extract
3/4 cup old fashioned oats , use certified gluten-free if needed
3/4 cup flour , I use a mix of all purpose and wheat. Use Oat flour or gf blend for glutenfree
1/2 tsp baking soda
1/3 tsp salt
1/3 cup vegan chocolate chips , use dried fruit like raisins, currants, blueberries or cranberries for no chocolate

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Instructions

Line a baking sheet with parchment. Preheat the oven to 350 deg F ( 180 C)
Mix the peanut butter, maple, warmed non dairy milk and vanilla until smooth. it will take a minute to combine. (The warm milk will help the nut butter mix in more easily).
Mix the baking soda and salt into 1/2 cup flour. Add the mixed flour and oats to the nut butter bowl and mix well. Add spices such as cinnamon or pumpkin pie spice if you wish
Add more flour if the mixture is too sticky. Depends on the flour and the nut butter. I need 2 to 4 tbsp more * .Fold in the chocolate chips.
Bring the dough together. Use a 1.5 tbsp cookie scooop and scoop onto parchment lined baking sheet.
Press each scoop down to flatten. Add some chocolate chips on top if needed.
Bake at 350 F for 12 to 14 mins, longer for crispier. Cool for 5 mins, then remove from the pan and cool completely.Store on the counter for upto 5 days. Refrigerate for freshness for upto 2 weeks.

Notes

Use other nut butters for variation such as cashew butter, almond butter, pecan butter, hazelnut butter.
For nut-free make these Sunbutter Oatmeal Cookies.
*Many nut-butters have added oils in them so the flour amount needed will depend on that. If the dough is getting too stiff, add sprinkles of nondairy milk or oil to help make it a smooth soft dough.
Nutrition is for 1 cookie of 12

Nutrition Information

Show Details

Calories 154kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 0.6g (3%) Sodium 116mg (5%) Potassium 122mg (3%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 10IU (0%) Vitamin C 0.2mg (0%) Calcium 27mg (3%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 154 kcal

% Daily Value*

Calories	154kcal	8%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	5g	8%
Saturated Fat	0.6g	3%
Sodium	116mg	5%
Potassium	122mg	3%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	10IU	0%
Vitamin C	0.2mg	0%
Calcium	27mg	3%
Iron	1.1mg	6%