These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are amazing! Easy to make (no blender needed!), they’re super soft and so delicious!
Meet your new favorite cookie! You wouldn’t even know they’re dairy and egg free. You are irresistible! (And you are yummy cold out of the fridge, be warned.)
prepare oats
The recipe calls for either quick oats or old-fashioned oats. Process the oatmeal in a blender or food processor until coarsely ground.
They should not be finely ground like flour, but they should be aggressively chopped into small pieces.
Add the flour, baking soda, and salt to the oatmeal and pulse a few more until the dry ingredients are well combined.
Plain cookie dough
The dough for these vegan peanut butter cookies comes together quickly and without much effort.
You don’t even need a blender. Just stir everything together the old-fashioned way: bowl and spoon (or spatula).
Mix together:
- Peanut butter, natural or regular (read below for some additional details about the peanut butter)
- brown sugar + granulated sugar
- unsweetened applesauce
- tasteless oil, such as grapeseed, rapeseed or vegetable oil
- vanilla extract
If I’m honest, I’m not usually keen on cookie recipes that use applesauce. Please don’t try to turn my soft, decadent cookie into something healthy, cakey, or weird. I just want a real, live cookie.
However, the applesauce works really well in these cookies, which is partly what made me a super fan of this recipe. In the end, the cookies still taste like a great cookie!
A note on peanut butter
I’ve made these cookies with natural peanut butter (Costco brand) and also regular peanut butter (Skippy brand).
While this recipe is extremely Unfortunately, the outcome of the cookies may vary somewhat depending on the type of peanut butter used, as different brands and types of peanut butter can vary in sweetness, texture, salt, etc.
I personally don’t make adjustments based on the different peanut butters I’ve used, but if you’re using unsalted peanut butter you may want to add another 1/4 teaspoon of salt.
Smoothing cookies: a tip
These cookies are naturally a bit thicker and fluffier than, say, a traditional oatmeal chocolate chip cookie.
However, they can be particularly puffy if you use a really thick peanut butter.
To mitigate this, you can flatten the cookies slightly before baking. You can also do this if your oven tends to bake hot (either that, or lower the baking temperature to 325 degrees F).
Baking 1-2 test cookies can help decide whether to flatten them or not.
Vegan Cookies for Victory
These cookies are truly amazing. My 15 year old recently made them for a church activity to accommodate a non-dairy allergy and they did inhaled. (Just remember to source vegan chocolate chips if you want them to be 100% dairy-free.)
I made them too and kept them handy because they turn out to be delicious unbelievable cold from the fridge. Also, I like cookies with lots of peanut butter and oats, which is what this is.
I have no plans to become a full-time vegan food blogger, but I’ll be honest, these Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are so delicious I was tempted to switch for half a second.
They are so delicious! I hope you love her!
A year ago: Oatmeal Cookies with Chocolate Chips
Two years ago: Butterscotch Rice Krispie Treats
Three years ago: Crispy baked French toast sticks
Four years ago: Honey Lime Chicken or Pork Enchiladas
Five years ago: Strawberry Rhubarb Crumble
six years ago: French Buns {step-by-step}
Seven years ago: Doubletree Hotel Copycat Chocolate Chip Cookies
Eight years ago: Sweet Molasses Bread {Restaurant Knock-off}
nine years ago: Baked shrimp and orzo with feta cheese
Ten years ago: Italian lasagna rolls
Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy Free + Egg Free}}
- 2 cups (200 G) Oats (quick oats or old-fashioned rolled oats)
- 1 ¼ cups (178 G) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 1 Cup (255 G) natural or regular peanut butter
- 1 Cup (212 G) lightly packed brown sugar
- ½ Cup (106 G) granulated sugar
- ½ Cup (108 G) unflavored oil, such as grapeseed, canola, or vegetable or melted coconut oil
- ½ Cup (130 G) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1½ cups (255 G) Chocolate chips or peanut butter chips (or a combination – make sure the brand of chips is dairy-free if needed)
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Preheat oven to 350 degrees F. Line a couple of half sheet pans with parchment paper and set aside.
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Place the oats in a food processor or blender and process until coarsely ground (not superfine like flour, but in small pieces). Add flour, baking soda, and salt and pulse a few times to combine all dry ingredients.
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In a large bowl, whisk together peanut butter, brown sugar, caster sugar, oil, applesauce, and vanilla extract.
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Add the dry ingredients and chocolate chips and mix until no dry streaks remain.
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Scoop the dough into 2-3 tablespoon portions and roll into balls. Place a few inches apart on the prepared baking sheets. See note on flattening the cookies.
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Bake until edges are firm and lightly golden (but not overly brown), 10-12 minutes. Not gratinated. Let the cookies rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack to cool completely.
Flatten cookies before baking: If the peanut butter you are using is very thick, you may want to flatten the cookies a little before baking to prevent them from baking too puffy. Baking 1-2 test cookies can help decide whether to flatten them or not.
Portion: 1 cookie, Calories: 176kcal, Carbohydrates: 22G, Protein: 3G, Fat: 9G, Saturated Fatty Acids: 2G, Sodium: 66mg, Fiber: 1G, Sugar: 14G
Recipe Source: Adapted from this recipe (increased batch significantly, adjusted amounts, left out peanuts, etc.) – sent in by a reader, Deborah A. (Thanks, Deborah!)
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