Vegan Peanut Butter Oatmeal Cookies

4.90 from 55 votes

These vegan peanut butter oatmeal cookies are the perfect mix of oatmeal cookies and peanut butter cookies! You'll definitely want seconds.

Prep Time15

Cook Time15

Total Time30

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 134kcal

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.

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.