Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

These vegan peanut butter oatmeal cookies are so chewy with an irresistible crunchy edge. They have a delicious peanut butter flavor and are great breakfast cookies. Beware, you can’t stop at one! 

These are my vegan peanut butter oatmeal chocolate chip cookies – phew what a mouth full! They are tasty treats with a perfect balance of sweet and salty and are oozy with melted chocolate chips. 

The recipe is made with simple ingredients – oats, flour, peanut butter, choc chips and plant milk. I’ve used oil for fat as it is easier to get hold of than vegan butter and ground linseeds (flax meal) to make a quick flax egg.

They’re the perfect cookies for breakfast or as a delicious snack just like these eggless amaranth cookies, whole wheat oat cookies and nankhatai. 

If you love peanut butter flavor, you will also love this 4 ingredient peanut butter mousse.

Why you will love this recipe

Suitable for vegan, vegetarian, dairy-free and egg-free diets. 

Made with wholesome ingredients.

Perfect vegan cookies for picnics and potlucks.

You do not need fancy equipment or ingredients for this recipe – simply mix together the wet ingredients then fold in the dry and bake until just done. 

Satisfy cookie cravings.

Vegan Oatmeal Cookies Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

plain flour – aka all purpose flour, you could also try using whole wheat flour

porridge oats – aka rolled oats or old fashioned oats

vegan dark chocolate chips – alternatively, use milk or white chocolate chips. Instead of choc chips, you could add raisins / mixed fruit or chopped nuts. 

smooth peanut butter – you can use regular peanut butter or natural peanut butter (give it a good stir to mix in the oils). For more moist cookies, I prefer creamy peanut butter as the crunchy version adds more texture. Use almond butter or cashew butter as an alternative. 

sunflower oil – you can use any other flavourless oil. 

plant-based milk – any non-dairy milk works, I’ve gone for oat milk. 

granulated sugar

dark brown sugar – or coconut sugar

ground flax seeds powder – to make a flax egg

baking soda

baking powder

Optional flavourings:

Pinch of salt

Few drops of vanilla extract

Pinch of cinnamon powder

To make gluten free oatmeal cookies, use a 1:1 substitution of gluten-free flour and gluten free oats. 

Almond flour is an alternative to gluten-free flour but this may mean that the ratio of the wet ingredients in the original recipe needs to change too. 

For a refined sugar free alternative, try maple syrup or date syrup instead of the sugar.

Equipment/Tools

• One large mixing bowl
• Whisk
• Spoon or large cookie scoop
• Baking tray
• Parchment paper
• Spatula or wooden spoon

How to make Oat Peanut Butter Chocolate Chip Cookies

Preheat oven to gas mark 4 or 350F.

Line 2-3 baking trays with parchment paper and set aside.

In a small bowl, mix together the ground flax seeds with water to make a flax egg – set aside so that it becomes a jelly like consistency.

In a big bowl whisk together the peanut butter, oil, sugar, flax egg and plant based milk. Beat until smooth. Add any flavourings such as vanilla extract at this stage. 

Sieve in the flour, baking powder and baking soda. Fold in the oats and chocolate chips with a spatula. 

Using a spoon or ice cream scoop, form cookie dough balls and place on the baking sheet. For best results, keep a generous distance to allow for spread. I did not flatten the cookies. 

Bake in the centre of the preheated oven for 12-15 minutes or until edges just start to go golden brown. They will appear underdone but they will continue to harden as they cool so do not bake them for too long. 

Once done remove from the oven. Allow to cool and firm up in the baking tray, then cool completely on a wire rack.

Serving Suggestion

Vegan chocolate chip oatmeal cookies are delicious served with a coconut milk coffee or Starbuck’s style pistachio latte.

I love them with Karak Chai – a type of Middle Eastern and Indian strong tea.

Storage

Allow to cool to room temperature before storing leftover cookies in an airtight container or cookie jar. 

If they become hard and overly chewy with time, you can gently warm them in the microwave in 10 second bursts to soften them up a little. 

To freeze, place the cookies in a freezer bag and bake again until warm through on Gas Mark 4. 

You can also freeze cookie dough ball to bake directly from frozen on Gas Mark 4 whenever you fancy chewy peanut butter oatmeal cookies. 

Other Vegan Baking Recipes

Burnt Basque Cheesecake

Oatmeal Waffles (3 ingredients)

Thyme Oatcakes

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note:- This post was originally posted on 25th March 2019 but I have updated the post since with helpful content. The recipe remains the same.