4.9 from 189 votes
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
These vegan cookies combine smooth peanut butter with hearty old-fashioned oats and chocolate chips, creating a chewy texture with sweet and nutty flavors. The inclusion of maple syrup and non-dairy milk adds moisture and a subtle sweetness, while the mix of flours adjusts the dough's consistency. They bake to a tender but slightly crisp cookie, suitable for those avoiding animal products.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
12
Calories:
154 kcal
Course:
Snacks, Baked Goods
Cuisine:
American, Vegan
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.
Cup of Yum
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
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: 12 Serving
Amount Per Serving
Calories 154
% 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.