These vegan peanut butter oatmeal cookies are the perfect combination of an oatmeal cookie and a peanut butter cookie.
Well….yes I know, I’m stating the obvious, but the reason for that is… it was sooo not easy to get it to this perfect combo! But get there I did and what you see before you represents a totally perfect blend of flavors and textures! I am proud I tell you, proud!
I did have to make approximately 3000 batches of these cookies to get it right. Okay, small exaggeration but it was at least 10. I kind of nearly lost the will at one point! But I knew I would get there in the end and it would be worth it.Ā 
The big mistake I made when starting out with these cookies was thinking I could just adapt my vegan oatmeal cookies to add peanut butter. Oh no. Not at all. The result was pasty, not sweet enough, just… not good at all.
So then I was trying to incorporate rolled oats into my vegan peanut butter cookies recipe. Again, it just didn’t work. I tried various combinations and each time the results were just not favorable. Jaye took a batch of cookies over to the neighbors because he thought he was doing something nice and I was super embarrassed! That’s how totally ‘not good’ they were. Now I’m trying to send over other baked goods to try and show them that yes – I actually can bake!Ā
The perfect combination in the end turned out to be a mix of brown and white sugar. White sugar is lighter than brown sugar so doesn’t weigh the cookies down as much, and since peanut butter is quite a dense ingredient, this turned out to be important. But I wanted the mix of the two sugars because oatmeal cookies is more a brown sugar type of cookie and peanut butter cookies more a white sugar type of cookie. And then I needed a mix of both baking powder and baking soda, not one or the other.
The other trick was not to use too much peanut butter. Half a cup was just right, any more than that was too heavy on these cookies.
I tried a version using a flax egg but the result was a batter that was too wet and spread too much. The cookies were very tasty (by this time I was getting the recipe right!) but because they spread so much they were also too thin and breakable.
So I removed the flax egg just to see what happened. Then there was too little spread. The cookies were very delicious by this point but a bit too puffy and fat. When they came out the oven and were still warm I pressed down on a few of them with a fork and those flattened cookies were the best tasting.
So I made another batch, this time pressing down on them with a fork before they baked and then the result was vegan peanut butter oatmeal cookie perfection! I have never been so happy to get a cookie right!
So I hope you’ll love these vegan peanut butter oatmeal cookies, they are wonderfully crunchy, perfectly sweet and a perfect blend of flavors and textures. They are also very addicting! You definitely want (lots) more than one!
So please let me know what you think of these vegan peanut butter oatmeal cookies, leave a comment and rate the recipe too.
For more gorgeous vegan cookies, check out these delicious recipes:
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Gingersnap Cookies
- Vegan Thumbprint Cookies
- Vegan Snickerdoodles
- Vegan Chocolate Chip Cookies
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Vegan Peanut Butter Oatmeal Cookies
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 20
Print Recipe
Pin RecipeDescription
Vegan peanut butter oatmeal cookies, a perfect combination of oatmeal cookies and peanut butter cookies! Crunchy, perfectly sweet, with a perfect blend of flavors and textures.
Ingredients
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) White Sugar
- 1/4 cup (50g) Brown Sugar
- 1/2 cup (125g) Smooth Creamy Peanut Butter
- 1 tsp Vanilla Extract
- 3/4 cups (94g) All Purpose Flour
- 1 cup (96g) Rolled Oats
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Instructions
- Add the vegan butter and white and brown sugar to an electric mixer bowl and cream them together. Do this very well, let it run a couple of minutes while you get some other ingredients ready. Add in the peanut butter and vanilla extract while the mixer is running and let them mix in well.
- Add the flour, rolled oats, baking powder, baking soda and salt to a bowl and mix in together. Then add all the dry ingredients in with the vegan butter, sugar and peanut butter mixture. Mix together with a spoon (don’t use the electric mixer for this part).
- Preheat the oven to 350Ā°F (180Ā°C).
- Your cookie dough should be fairly wet, a little too wet to roll into balls with your hands. Use a cookie scoop to scoop out even sized amount of dough onto a parchment lined baking tray. Aim for roughly 2 Tbsp sized balls and to get around 20 cookies.
- Flatten the cookies with a fork.
- Bake for 15 minutes. When you bring them out the oven they will be very soft in the middle but lightly browned on top.
- Allow them to cool directly on the tray so they can firm up before you move them.
- Category: Dessert, Cookies, Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie
- Calories: 133
- Sugar: 8.1g
- Sodium: 149mg
- Fat: 6.9g
- Saturated Fat: 2g
- Carbohydrates: 15.7g
- Fiber: 0.9g
- Protein: 2.5g
Keywords: vegan peanut butter oatmeal cookies
Marcy Johnson says
July 7, 2018 at 9:57 pmI will try this recipe within the week. I have a health problem with potassium showing in my kidneys. I know nothing about vegan except what I presume to be negative meat i.e. animal product. I need to do a little more reading re. vegan. I am 93yrs young.
Alison Andrews says
July 8, 2018 at 11:10 amHi Marcy, I hope you’ll enjoy this recipe and find more on this blog that you enjoy! You’ll find a lot of great info online about veganism but if you’re more interested in the nutrition side of things, The Vegan RD is a great informative blog. All the best! š
Anna Andrews says
July 8, 2018 at 6:37 amGorgeous, light vegan cookies
★★★★★
Alison Andrews says
July 8, 2018 at 11:25 amYes! Thanks Anna! š
Kia says
July 19, 2018 at 11:50 amHi Alison,
I’m really excited to make them for my toddlers (they love peanut butter) I just wondered if I could use wholemeal flour instead of white flour?
Alison Andrews says
July 19, 2018 at 12:09 pmHi Kia, I’m really not sure! It might work but would likely have a coarser texture if it did work out. However, I had a bit of trouble getting this recipe right as I mentioned in the post so I’m a bit concerned that any change to it could have a bad result. If you try it let us know how it works out! š
Kia says
July 23, 2018 at 8:02 amThank you for this Alison,
After reading about your many attempts, I will just trust you on this one.
Looking forward to making it š
Jo Hall says
July 21, 2018 at 2:31 pmReally delicious, one of the best vegan cookie recipes I have tried. This is going to become a regular go to recipe I think and can’t wait to try some of your other recipes. Many thanks.
★★★★★
Alison Andrews says
July 21, 2018 at 2:55 pmFantastic to hear that Jo! Thanks so much for sharing and your awesome rating! š
Gerry says
August 15, 2018 at 12:32 amHi, Alison! If I bake these for less time will they be chewy instead of crunchy?
Alison Andrews says
August 15, 2018 at 8:02 amHi Gerry, possibly they would! I haven’t tried it like that, you could try baking for 10 minutes and seeing how that goes but I really am not sure what the results would be. š I have other oatmeal cookies that are definitely on the chewy side so also check those out!
Alicia says
October 20, 2018 at 4:00 amOMG!!! I made these cookies today and I gotta say they are so freaking delicious. My husband and I loved them. I will definitely be making them again. I do not have an electric mixer so I ended up mixing it by hand using a whisk, also added a few vegan chocolate chips on top and they turned out great.
★★★★★
Alison Andrews says
October 20, 2018 at 6:54 amHi Alicia! So happy to hear that! And well done you for mixing by hand, so glad to know it worked out well that way too! Thanks so much for sharing. š
Carlee says
October 30, 2018 at 3:50 pmBecause my ducks are not laying, I was looking for an eggless peanut butter oatmeal cookie recipe and stumbled across this one! I am not vegan and so I altered the recipe slightly with what I had on hand: Whole grain quick oats, Country Crock margarine, imitation vanilla, and I added Great Value chocolate chips and honey. Wish I could upload pictures because they turned out great!! I ended up making 17 cookies, so the recipe was pretty much spot on with quantity (but I like bigger cookies). Pressed down 12 of the cookies with a fork but kept 5 rolled in balls just to experiment- press then down!! The tops burnt and the bottoms were doughy. Also, I found my cookie dough was dry enough to handle and roll by hand. The remaining 12 cookies were deliciously crunchy with a slight chew. 15 minutes was also the perfect time! Thank you for sharing!!
★★★★
Carlee says
October 30, 2018 at 7:16 pmAlso, wanted to add that I made tbese cookies in one bowl and used a spoon to mix it after all ingredients were added. First I measured out the dry ingredients then I added the wet. I am all for less dishes and no fancy mixing tools! But in hindsight this may have been why my cookie dough was tougher.
Irene says
November 9, 2018 at 9:32 pmI made these cookies with wholemeal flour and they turned out deliciously crunchy. Same amount of flour and cooking time as your recipe.
It’s also helpful to sieve the wholemeal flour for this recipe.
They don’t produce a wet dough therefore they can be rolled into balls and pressed lightly with a fork, wholemeal dough is rather crumbly though so gently does it.
I’m now trying to stop my husband and kids from eating them all at once. Tough job but someone has to do it.
★★★★★
Alison Andrews says
November 10, 2018 at 9:24 amHi Irene, thanks for sharing your adjustments, they sound delicious! š
Helen McNamara says
December 6, 2018 at 2:21 pmAwesome recipe. I made 2 batches today. The first batch I added 1 cup of dessicated coconut.
TO the second batch I added a half cup of dessicated coconut and 6 heaped teaspoons cocoa powder and about 40 mls of coconut milk. I used only brown sugar in both recipes.Both batches passed the hubby taste test with flying colours. Your recipe from now on is going to be the base recipe for all the biscuits I bake. It is the perfect base recipe. Thank you so much. My grand kids, who are also vegan are going to make short work of a batch so I am now going to treble up on each recipe.
★★★★★
Alison Andrews says
December 7, 2018 at 5:56 pmHi Helen, so glad it was a success and that this recipe worked well with those adjustments, thanks so much for sharing! š
Ansley says
January 26, 2019 at 12:39 amI just made this recipe but I used steel cut oats instead of rolled because it was what I had. The batter was not moist, it was much drier because of my substitute. However, after compacting them into flat balls & baking for about 24 minutes, the cookies turned out amazing! Very crunchy and delicious. Goes great with a glass of almond milk.
★★★★★
Alison Andrews says
January 26, 2019 at 12:05 pmHi Ansley, so happy to hear they worked out well even with steel cut oats! Thanks so much for sharing that and the great review. š
Becky says
February 7, 2019 at 4:11 amYum!
★★★★★
Bernadette McMahon says
March 31, 2019 at 10:07 amAlison great recipe, just made then. I made them smaller as I usually take them to work for morning tea but they came out absolutely delicious, thank you for the effort of getting recipe just right. This is one I will do again:), keep up the great work.
★★★★★
Alison Andrews says
April 1, 2019 at 10:16 amAwesome! So glad you enjoyed them! Thanks so much for the great review. š