Vegan Peanut Butter Oatmeal Cookies

Is there anything better than warm peanut butter cookies straight from the oven? This recipe is even better than that because I’ve added nutritious and delicious whole grain oats to the mix. With just a hint of cinnamon these vegan peanut butter oatmeal cookies really stand out from other peanut butter cookie recipes.

Family and friends have described them as a perfect mix of peanut butter, oatmeal and snickerdoodle cookies all wrapped together. Now if THAT doesn’t sound like heaven on a plate then I don’t know what does. This recipe is so easy to follow and requires basic pantry ingredients you probably already have on hand.

I love any recipe that doesn’t require a trip to the grocery store, don’t you? When I first developed this recipe I had every intention of making these a sandwich cookie, but after the first batch I knew they were delicious enough to stand on their own. If you’re feeling creative you could make them a sandwich cookie by adding a vegan cream cheese frosting!

My husband suggested making them a completely radical PB&J sandwich cookie by sandwiching your favorite jam between two cookies. Any way you eat them is the right way in my book. 

Let’s break down the ingredients we’ll be using 

Flax Egg

This is so easy to make. It’s a common egg substitute in vegan baking and works great as a binder. It has an earthy flavor, but the peanut butter and oats overpower any taste from the flax egg. To make a flax egg just combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and allow to sit for 5 minutes.

You’ll see it gel up, which is exactly what we need to bind the ingredients together.

Vegan Butter

Easily found at most health food stores such as Sprouts, Whole Foods, Trader Joe’s etc. Or you can go one step further and make your own! Find the recipe for Homemade Vegan Butter here. 

Peanut Butter

If your family is anything like mine you keep a jar of this spreadable joy in the pantry at all times. You can use any kind of nut butter really, but I prefer the peanut taste.

Brown Sugar

I used dark brown sugar for a stronger flavor, but you could use light brown sugar here as well.

Granulated Sugar

I use Raw Sugar, but coconut or regular granulated sugar will work too. If sticking to a strict vegan diet you’ll need to check to see if your granulated sugar is vegan as some are made with animal bone as a filtering agent. 

Vanilla Extract

A baking staple. Vanilla enhances the flavors of other ingredients so don’t skip this step. You can even make your own vanilla extract at home -you’ll just have to be a bit patient as it takes 3-6 months! If you’re interested in making your own Simple Vanilla Extract (I know it can be pricey sold in those tiny bottles) then check out this post.

Rolled Oats

 I used whole grain oats but if you’re gluten free you could use the gluten free variety.

Flour

I used all purpose flour for this recipe. I haven’t tried it with gluten free versions.

Baking Powder and Baking Soda

This is the leavening agent. Without the egg the bake needs some extra leavening help so I’ve included both baking powder and baking soda. 

Salt

Yes Salt! I add a little salt to my bakes to enhance the other flavors. This recipe has more than a pinch and that hint of salt in the cookie makes the oatmeal sing!

Cinnamon

This added spice brings a warmth to the cookies that makes gives them a slight snickerdoodle vibe. Trust me, you’ll love it!

Plant-based Milk

I used almond milk, but any plant-based milk would work. I will try it with oat milk next time to see if I get an even ‘oatier’ flavor.

Here’s a Step by Step Guide to make these Delicious Vegan Peanut Butter Oatmeal Cookies

 First start by preheating your oven

Here I really, REALLY recommend using an oven thermometer. My husband and I have a brand new oven, but I noticed with the thermometer that it’s about 15 degrees off. Brand new! So, yes, getting an oven thermometer will save you a lot of time and wasted ingredients from under or over baking. 

Make your flax egg

Next, make the flax egg. Flax eggs are so easy to make! It’s literally two ingredients: ground flaxseed + water. Just mix the two together and allow to sit at room temperature for about 5 minutes.

Prep your butter and start your batter

After this you’ll want to cube the room temperature butter and place in the bowl of your mixer. Cream the butter, peanut butter and sugar together for just a minute or so, just until they’re combined. Unlike cakes, cookies don’t need to have air whipped into them to rise. In fact, if you beat your butter for too long it could heat up.

The warm butter will then melt rapidly in the oven and will result in flat or spread out cookies. This is to say don’t over mix the dough. When your butter is ready it’s time to add in the remaining ingredients and mix for a minute or two to combine. This is where you could add in extra ingredients like chocolate chips or nuts if you’re feeling bold!

Now the cookie dough is ready to be scooped  

I use a small ice cream scoop to drop them directly on the silicone mat or parchment lined sheet. This dough is thick enough you could just scoop it out with a spoon or your fingers and roll into a ball if you prefer.

Bake!

Bake these peanut-oat-miracles at 350 deg F for about 16-20 minutes depending on the size of your cookies. I got 20 cookie dough balls from this batter but feel free to make them smaller, just adjust the baking time and watch the oven very carefully. 

Cool

Last but not least, when the cookies have cooled just enough to handle, transfer your cookies to a wire rack to cool. If left on the hot cookie sheet the bottoms may continue to cook resulting in crunchy or burned bottoms. 

Vegan Oatmeal Cream Pies Tips & Tricks

I had a few cookie mishaps while developing this recipe. My first was that they spread out to crunchy pancakes on the first try. Why did they do this? There are a few reasons cookies spread out when baked. I knew my oven temperature wasn’t too high by checking the oven thermometer.

The other reason could have been that I over beat the butter, and warmed it to the point the cookies spread out when baked. So for the next batch I was careful to mix the ingredients only until they were incorporated and voila! Big fat cookies were born! 

I don’t really have any other tips and tricks as these are truly one of the simplest recipes I’ve made. If you have any trouble with the recipe just remember to check the oven temperature, make sure you’re working with room temperature, but not warm butter. If you’re still having problems with cookie spreadage you might try chilling the dough for 15-20 minutes before baking. 

Do you like Cookies? Here are some other recipes you might enjoy:

  • Chocolate Chip Skillet Cookie
  • Vegan Lemon Thumbprint Cookies
  • Double Chocolate Orange Cookies
  • Vegan Thin Mints

Ready to make these Peanut Butter Oatmeal Cookies? Let’s Go!

Yield: 20 Cookies

Vegan Peanut Butter Oatmeal Cookies Recipe

vegan peanut butter oatmeal cookies stacked 3 high on a small plate, one cookie beside it with a bite taken out of it

These Vegan Peanut Butter Oatmeal Cookies are the perfect combination of peanut butter, oatmeal and sinckerdoodle cookies! Enjoy for dessert or an anytime snack.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1 Flax Egg*
  • 6 Tablespoons vegan butter, room temperature
  • 4 tablespoons peanut butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1 1/4th cup flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons plant-based milk

Instructions

1. Preheat the oven to 350 deg F. Prepare the flax egg.

2. Cube the butter and beat together with the brown sugar, granulated sugar, and peanut butter until incorporated, about 1 minute. 

3. Next, add the remaining ingredients and mix on medium speed to incorporate for about 2 minutes. 

4. Use a spoon or ice cream scoop to shape the dough into round balls and place on a baking mat or parchment lined cookie sheet. Bake at 350 deg F for 16-20 minutes. Watch carefully the last few minutes to prevent burning. You’re looking for even brown color, a vanilla-cinnamon smell and a slightly soft center. 

5. After baking, wait a few minutes then transfer to a wire rack to cool.

Notes

*Make the flax egg by adding 1 tablespoon of ground flaxseed to 3 tablespoons water and allow it to sit for 5 minutes

Done!

You’re now all set to enjoy these delicious peanut butter oatmeal cookies fresh from the oven. 

Thank you so much for reading this post! I appreciate every single person who has taken the time to visit my page. I hope you found something useful! If you decide to make this recipe or any others from the site I would LOVE to hear about it! Just drop me a comment below or email me direct at veganbakingathome@gmail.com

I’d love to see your bakes so make sure to post them on Instagram with hashtag #veganbakingathome and tag me for comments and support @veganbakingathome.

Until next time!

Allison Bost

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