Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
12
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Calories
154 kcal
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Course
Snacks, Baked Goods
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Description
The Vegan Peanut Butter Oatmeal Chocolate Chip Cookies recipe brings together peanut butter, oats, and a blend of flours to create a soft yet structured cookie. Adding maple syrup and warmed non-dairy milk helps mix the peanut butter smoothly and sweetens the dough naturally. Baking soda and salt balance the sweetness and aid in leavening. Chocolate chips lend bursts of rich flavor throughout. The recipe allows for variation in flours and nut butters, affecting texture and flavor subtly.
These cookies bake flattened and lightly crisp on the edges but remain chewy inside. Pressing down the dough after scooping ensures even cooking. Once cooled, their soft crumb holds well, making them a portable treat. They store well on the counter for several days or refrigerated for up to two weeks.
They make a satisfying snack or dessert for those seeking a plant-based option including familiar ingredients like peanut butter and oats. Variations such as adding spices or swapping chocolate for dried fruit allow tailoring to taste or dietary preferences.
The recipe notes that flour amounts may need adjusting depending on the oil content of the nut butter and that adding extra non-dairy milk or oil can soften overly stiff dough. These tips help maintain a workable and cohesive dough during preparation.
Ingredients
- 1/2 cup peanut butter smooth
- 1/3 cup maple syrup
- 2 tbsp non-dairy milk such as almond, soy or coconut, warmed
- 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 chocolate chips use dried fruit like raisins, currants, blueberries or cranberries for no chocolate, vegan
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
- You can substitute other nut butters such as cashew, almond, pecan, or hazelnut butter for peanut butter.
- For a nut-free alternative, use sunflower seed butter instead.
- Adjust the flour quantity as needed depending on the oil content of the nut butter; add a bit more non-dairy milk or oil if dough becomes too stiff.
- Store cookies at room temperature up to 5 days or refrigerate up to 2 weeks for extended freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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