Vegan peanut butter oatmeal cookies

Vegan peanut butter oatmeal cookies are an easy healthy chocolate chips breakfast cookie recipe with almond flour. Plus, they have the most delicious chewy texture and they’re made refined-sugar free, dairy free and gluten free!

Peanut butter oatmeal cookies

This blog is for peanut butter and vegan cookie lovers. I recently shared with you a delicious no bake peanut butter cookie recipe so it’s time to check out its little sister. These vegan peanut butter oatmeal cookies are the most delicious breakfast cookies for your busy morning.

How to make easy vegan peanut butter oatmeal cookies ?

These are the easiest vegan peanut butter oatmeal cookies ever. In fact, it’s basically a one-bowl recipe made with only 8 ingredients. Let’s see what you need.

Peanut butter oatmeal cookies
  • Peanut butter – or any nut butter you like. Always make sure you are using fresh nut butter, not dry, with no added sugar or oil.
  • Maple syrup – you can replace by agave, coconut nectar or brown rice syrup or sugar-free Monk fruit syrup.
  • Almond flour – or almond meal.
  • Rolled oats – I used gluten-free certified rolled oats.
  • Extra virgin coconut oil – or any vegetable oil you like.
  • Vanilla extract – cookies are always better with a hint of vanilla.
  • Baking powder or use half baking soda if preferred.
  • Vegan dark chocolate chips – I used low sugar vegan paleo chocolate chips.

Are oatmeal cookies healthy?

Oatmeal cookies are one of the healthiest cookie choice ever. Oats is among the most nutrient-dense foods with 13 grams of protein and 8 g fiber per 100 gram. Therefore, oatmeal cookies are great fulfilling cookies to start the day or refuel after a workout.

Healthy peanut butter oatmeal cookies

Plus, these cookies are vegan oatmeal cookies meaning they don’t contain inflammatory food like eggs or butter. They are easy to digest and provide wonderful omega 3 fatty acids essential on a vegan diet.

vegan peanut butter cookie dough

Is oat gluten-free?

The answer is no, oat is not gluten free. However, research shows that most people with celiac disease can tolerate oats. The research shows that the main reason why people reacts to oats is a contamination issue. In fact, most oat facilities also process wheat, barley, and rye. That is why gluten-free oats, also known as non-contaminated or pure oats is safe for most people with gluten-intolerance and often tolerated by people with celiac disease.

vegan peanut butter cookie dough

More easy vegan peanut butter cookie recipes

If you love easy vegan peanut butter cookie recipes, I highly recommend you try my other recipes:

3-ingredient vegan peanut butter cookies
4.88 from 41 votes
These vegan 3-ingredient peanut butter cookies have no egg, no dairy and are gluten free! Crunchy vegan cookies to snack on and ready in 20 minutes.
Serves: 8
Prep Time: 10 minutes
Check out this recipe
3 INGREDIENTS VEGAN PEANUT BUTTER COOKIES #vegancookies #peanutbuttercookies #3ingredients #vegan #veganbaking #vegarecipes #easy #healthy #glutenfree #cookies
Healthy peanut butter cookies
4.81 from 31 votes
Healthy peanut butter cookies are easy 4-ingredient vegan peanut butter cookies with almond flour
Serves: 12
Prep Time: 10 minutes
Check out this recipe
HEALTHY 4 INGREDIENTS PEANUT BUTTER COOKIES #healthypeanutbuttercookies #peanutbutter #cookies #healthycookies #healthy #veganookies #vegan #4ingredients #veganglutenfree #glutenfreecookies #veganpaleo #grainfreecookies #easypeanutbuttercookies #healthyveganrecipes #veganbaking #vegansnacks #healthyvegansnacks
No bake peanut butter cookies
4.87 from 36 votes
These 3-ingredient no-bake peanut butter cookies are easy healthy no bake keto cookies without milk or butter. In fact those are vegan peanut butter cookies made with only plant-based low carb ingredients
Serves: 8
Prep Time: 5 minutes
Check out this recipe
No bake peanut butter cookies

I hope you enjoy this easy healthy peanut butter oatmeal cookies, if so, save it on Pinterest for later!

Vegan oatmeal cookies video recipe

Watch the recipe video for tips and tricks on how to make beautiful vegan oatmeal cookies

Your friend, Carine

Vegan peanut butter oatmeal cookies

Vegan peanut butter oatmeal cookies an easy healthy chocolate chips breakfast cookie with almond flour. Plus, it has the most delicious chewy texture and it is refined sugar free, dairy free and gluten free.
Prep Time: 10 mins
Cook Time: 15 mins
cool: 20 mins
Total Time: 45 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: vegan peanut butter oatmeal cookies
Servings: 8 cookies
Calories: 342kcal
Author: Carine
5 from 11 votes

Ingredients

Liquid ingredients

Dry ingredients

Instructions

  • Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper, slightly oil the paper if your paper tend to stick to food. Set aside.
  • In a medium size mixing bowl, add all the liquid ingredients: peanut butter, maple syrup, melted coconut oil and vanilla.
  • Microwave 30 seconds to soften peanut butter then combine with a spatula until it forms a consistent shiny batter. It shouldn't take you more than 1 minute.
  • Stir in rolled oats, almond flour and baking powder.
  • Combine until it forms a cookie dough, it gets drier as you go. Stir in chocolate chips if used and keep stirring to incorporate.
  • Shape a cookie dough ball. If too dry or crumbly, add a splash of water (think 1 tablespoon max.) to gather ingredients together. This could happen if you used almond meal instead of almond flour. It contains more fiber and can dry out cookie dough.
  • Cut the dough into 8 even parts. Roll each part into ball between your hands.
  • Place each cookie dough balls onto the cookie sheet you prepared before. Leave a thumb space between each cookie. They won't expand while baking but you need some space to flatten the cookies and ensure they don't touch each others for consistent baking.
  • Press each cookie dough ball with your fingers to flatten
  • If the sides crumbles, slightly, use your fingers to soften the edges – see video for tips and tricks.
  • Bake at 180°C (350°F) for 12-14 minutes or until the sides are golden.
  • Cool 10 minutes on the cookie sheet then transfer onto a cooling rack. Slide a spatula under each cookie to careful carry them from the tray to the cooling rack.
  • Wait until fully cool down to enjoy. They get crispier with time.

Storage

  • Store up to 3 weeks in a cookie jar in the pantry, at room temperature. Don't store in the fridge or they will soften. Can be frozen in an airtight zip bag and defrosted the day before.

Notes

Oat
  • Make sure you are using rolled oats and not jumbo oats. Rolled oats also known as porridge oats is crushed jumbo oats.
Flour options
  • You can replace almond flour by almond meal or sunflower seed flour
Chocolate chips
  • It is optional to add some, you can also use sugar-free dark chocolate chips or add dried raisins if preferred.
Peanut butter
  • You can make this recipe using almond butter or sunflower seed butter.
 

Nutrition

Serving: 1cookie | Calories: 342kcal | Carbohydrates: 28g | Protein: 7.5g | Fat: 18.5g | Fiber: 3g | Sugar: 15.5g
HEALTHY PEANUT BUTTER OATMEAL COOKIES #healthycookies #breakfastcookies #vegancookies #glutenfreecookies #veganglutenfree #veganbaking #glutenfreebaking #healthybaking #healthybreakfast #cookies #oatmealcookies #peanutbutter #oatmeal #veganrecipes #plantbasedrecipes #glutenfreerecipes #healthybreakfast #1bowl #easycookies #easy

Reader Interactions

Comments

  1. Maria

    5 stars
    Hi there! I tried these cookies and they were delicious. The only thing I changed is that I replaced the chocolate chips by pecans. Thank you for this great recipe, it will become a regular in my house (my kids loved them!).

    • Carine

      Thank you for the lovely feedback! I like the idea of using pecan in those cookies, I will definetly try next time. Thanks again for taking some time to review my recipes. Enjoy the blog, XOXO Carine.

    • Sophie

      5 stars
      Excellent recipe, so easy to make with simple, natural ingredients. Fabulous energy boosters before or after a workout, and they also satisfy my (frequent) sugar cravings! I make a large batch to freeze every so often, then take 5 out at the start of the week for work. So handy!

      • Carine

        Oh thank you for posting your comment 🙂 Makes me very happy to read it and to have you here on the blog ! XOXO Carine

    • Lindsy

      5 stars
      I’m never using another PB cookie again! These turned out INCREDBLE!! Next time I’ll have to double the recipe, because they were gobbled up quick!! Thank you!!

  2. Amy Tang

    5 stars
    Amazing recipe! My daughter even loved them I love how they get a little crispy after cooled. Ready to make a second batch!

    • Carine

      Thank you SO much for your feedback. I send you and your dughter lots of love. Enjoy the recipes on the blog, XOXO Carine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Skip to content