Vegan Peanut Butter Oatmeal Cookies
User Reviews
5
Vegan Peanut Butter Oatmeal Cookies
Description
Get the Recipe: Vegan Peanut Butter Oatmeal Cookies feature a mix of almond milk, pure maple syrup, creamy peanut butter, and vanilla extract, blended with baking soda, gluten-free flour, and old fashioned oats. The addition of mini dark chocolate chips folds in pockets of bittersweet richness. These cookies bake at 350°F until set in the middle, resulting in a chewy texture that holds together nicely. The oats provide a rustic bite, while the peanut butter adds depth and moistness.
The combination of gluten-free flour and oats makes this recipe adaptable for those avoiding gluten, although all-purpose flour works as well. The use of almond milk keeps the cookies dairy-free without compromising moisture. Pressing the dough to flatten before baking helps them cook evenly and form a consistent shape.
They are suitable as a quick homemade snack or a subtle vegan dessert. The balance of sweetness and peanut butter richness works well alongside a cup of tea or coffee.
These cookies store covered at room temperature for up to four days, maintaining their texture. Using creamy peanut butter made only from peanuts and salt will give the most authentic flavor that blends seamlessly. Old fashioned oats are preferred over rolled oats for their size and softness after baking.
Ingredients
- 2 tbsp almond milk
- ⅓ cup pure maple syrup
- ½ cup peanut butter creamy
- 2 tsp vanilla extract
- 1 tsp baking soda
- ¾ cup all-purpose flour gluten free 1 to 1
- ¾ cup old fashioned oats gluten free
- ½ cup dark chocolate chips mini
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, add almond milk, maple syrup, peanut butter and vanilla extract. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Use cookie scoop or spoon to form balls of dough. Place balls of dough onto lined pan. Use fingers to press down on each cookie.
- Bake for 10 to 11 minutes or until cookies look set in the middle.
- Remove pan from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a wire rack to finish cooling.
Notes
- Any dairy-free milk such as oat milk can substitute almond milk without affecting texture.
- Use creamy peanut butter made from only peanuts and salt; stir well before measuring.
- King Arthur Flour gluten-free 1-to-1 flour works well, but all-purpose flour is a suitable alternative if gluten is not a concern.
- Prefer old fashioned oats over rolled oats for a nicer texture in the baked cookie.
- Regular-sized chocolate chips can replace mini chips if preferred.
- Store cookies covered at room temperature for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 153mg | 6% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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