These vegan peanut butter oatmeal cookies are the perfect mix of oatmeal cookies and peanut butter cookies! You’ll definitely want seconds.
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.
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 one of the test batches of cookies over to the neighbors because he thought he was doing something nice. 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!
The Perfect Combination
The perfect combination in the end turned out to be a mix of light brown sugar and white granulated sugar. White granulated sugar creates a lighter texture than brown sugar and doesn’t weigh the cookies down as much. Since peanut butter is quite a dense ingredient, this turned out to be quite important. 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 just too heavy for 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.
How To Make Vegan Peanut Butter Oatmeal Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together very well. Add peanut butter and vanilla extract and mix in.
- Add all purpose flour, rolled oats, baking powder, baking soda and salt to a separate bowl and mix together.
- Add the dry ingredients in with the wet and mix into a cookie dough. The cookie dough will be slightly wet.
- Use a cooke scoop to scoop out even sized amounts of dough (around 2 tablespoons each) onto a parchment lined baking sheet. Aim to get around 20 cookies from your batch.
- Flatten the cookies with a fork.
- Bake at 350°F for 12-15 minutes. For softer cookies bake for 12 minutes, for crunchier cookies bake for 15 minutes.
- Let them cool and firm up directly on the tray before moving them.
Storing and Freezing
Keep them stored in an airtight container at room temperature or in the fridge for up to a week. They are also freezer friendly for up to 3 months.
More Delicious Vegan Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Anzac Biscuits
- Vegan Thumbprint Cookies
- Vegan Snickerdoodles
- Vegan Chocolate Chip Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- ½ cup White Granulated Sugar (100g)
- ¼ cup Light Brown Sugar (50g)
- ½ cup Smooth Creamy Peanut Butter (125g)
- 1 teaspoon Vanilla Extract
- ¾ cups All Purpose Flour (94g)
- 1 cup Rolled Oats (100g)
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C).
- 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 separate bowl and mix in together. 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).
- 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 Tablespoon sized balls and to get around 20 cookies.
- Flatten the cookies with a fork.
- Bake for 12-15 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.
Video
Notes
- Baking time: For softer cookies bake for 12 minutes, for crunchier cookies bake for 15 minutes.
- Storing: Keep them stored in an airtight container at room temperature or in the fridge for up to a week. They are also freezer friendly for up to 3 months.
Yum! This was a lovely recipe.
Thanks Linda!
Could I add vegan M&M’s and chocolate chip cookies to make monster cookies? Also I have ‘quick oats’ – are those the same thing?
Hi Karra, I think our vegan peanut butter cookies might be better suited to that! And yes you could definitely add M&M’s and chocolate chips to those. Also quick oats are not the same, so that’s another reason to use the other recipe as no oats are required in that one. 🙂
I definitely want the oats, so I don’t mind getting the other kind! Is there a reason why the add-ins wouldn’t work in these? Too delicate? Can I add oats to the peanut butter cookies instead?
Hi Karra, oh okay if you don’t mind getting rolled oats, then the add-in’s will work here too. It is a little more delicate than the other cookies, but I think they would still work fine! 🙂
I just want to let everyone know how delicious this recipe could be raw with coconut oil and omitting the flour. Yum!
Also, I did want to share that my substitutions did not turn out well, lol. I used coconut oil, not vegan butter; whole wheat for all-purpose flour; and all brown sugar since I didn’t have white. And I didn’t have a hand mixer to cream the oil and sugar. My batter was dry and crumbly so I pressed it all into an 8×8 pan. The final product was mostly edible, but next time I’ll follow the directions. ????
Very easy and a delicious recipe for me and my children. Thank you Alison ????
Awesome! Thanks Addison!
Can I replace the all purpose flour for oatflour?
Hi Maria, I don’t think so! You may be able to replace some of it, but not likely all of it.
These are delicious! I only had crunchy peanut butter but it’s worked out fine. Thank you for putting the weights in grams, very helpful 🙂
Awesome! Thanks so much Kate!
I’d like to give a review on the actual baked cookies. However, in a feeding frenzy that included a bottle of Spanish wine, after victory gardening all day; my husband and I ate the entire batch of raw dough. It was wonderful and delicious. Hopefully I can make thus again soon, and manage to cook them next time . Oh, I did substitute maple extract because I’ve run out of vanilla, and can’t find it anywhere currently. Thank you for the tasty recipe!
Hahaha! That sounds like a pretty good day! Thanks for sharing Lisa! xo
So so delicious!
Thanks Amanda!
Delicious and super easy cookies! I added some coconut shreds to some and they were also great 🙂
Awesome! Thanks Sam!
These are very easy to make, tasty and not too sweet either! Will definitely be making these again… but Loving It Vegan has so many lovely recipes that I still need to try!! Thanks!
Thanks Suni!
Another wonderful recipe. Very easy and delicious.
Thanks Holly!
I just made this and they came out beautifully! I had to cook for quite a bit longer than your suggestion, but my goodness they are delicious!
Yet another fantastic post from you! I can’t seem to go wrong when I use your recipes. Every single one is full of love and clearly has been tested and proofread for accuracy. Thank you for all your hard work – both my husband and my belly appreciate it 😉
Thank you so much for the lovely comment! It’s hugely appreciated. So glad you’ve been enjoying the recipes and that the cookies came out well! xo
Don’t know what I did wrong, but these cookies came out so crumbly I could literally blow them away. :/ They taste delicious though!
Just kidding. I was too impatient to let them cool lol.
Oh good! So glad they worked out. 🙂
I’m not even a baker but needed something for my vegan sweet tooth. I had all of these ingredients on hand and they came out amazing!!
Fantastic! Thanks for sharing and the awesome review! 🙂
I made these for Thanksgiving dinner with my family and they were good cookies for dunking into almond milk. I found them a touch sweet (I’d reduce the sugar by 3-4 tbsp) and they were on the crumbly side. The flavor was good and the recipe was simple to follow. They’re not my dream peanut butter oatmeal cookie, but were very tasty nevertheless – hence the 4 stars instead of 5. I see other peanut butter cookie recipes on this blog so I’m off to check those out. Thanks!
Glad you still enjoyed them! Thanks for sharing! 🙂
thank you for taking the time to perfect this recipe- they are amazing! I made 3 different versions of vegan PB cookies and my husband declared this one the best by far!! Great site.
Fantastic! So happy to hear that Asha! Thanks for the amazing review. 🙂