These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe
There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed!
Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!
For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend.
More Cookies from the blog
- Chocolate Tahini Cookies. Grainfree. Nutfree
- Cinnamon Roll Cookies. No Oil
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Cardamom Snikerdoodles. GF option
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
Step by Step photos:
Assemble the ingredients. Warm the non dairy milk. That will help mix the nut butter into the wet ingredients more easily.
Mix all the wet ingredients until smooth. 
Fold in the flour and oats and mix in, then fold in the chocolate chips to make a soft cookie dough. If it starts to feel too stiff, add in sprinkles of non dairy milk or oil.
Scoop and flatten onto parchment lined baking sheet.
Bake to preferred crispness, a minute less for softer and a minute more for crispier. 
Store on the counter for a few days or refrigerate for longer.
Tips to make your favorite nut butter oatmeal chocolate chip cookies
- These cookies work with most all nut butters.
- Nut butters have varying consistency from smooth drippy (almond butter) to thick peanut butter. If the nut butter is too thick/stiff keep it outside to come to room temperature before using.
- Depending on the nut butter consistency you will need a few tbsp more or less flour in the dough. The dough maybe soft or slightly stiff. If it starts to feel too stiff, add in sprinkles of non dairy milk or oil to make it easier to handle.
- Bake time depends on the oven, nut butter and your preference of crisp, soft texture. Play around with each batch to find the right time to bake all the next batches!
Recipe Card
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup (129 g) smooth peanut butter
- 1/3 cup (3.79 oz) maple syrup
- 2 tbsp warmed non dairy milk , such as almond, soy or coconut
- 1 tsp vanilla extract
- 3/4 cup (60.75 g) old fashioned oats , use certified gluten-free if needed
- 3/4 cup (93.75 g) flour , I use a mix of all purpose and wheat. Use Oat flour or gf blend for glutenfree
- 1/2 tsp (0.5 tsp) baking soda
- 1/3 tsp (0.33 tsp) salt
- 1/3 cup (60 g) vegan chocolate chips , use dried fruit like raisins, currants, blueberries or cranberries for no chocolate
Instructions
- Line a baking sheet with parchment. Preheat the oven to 350 deg F ( 180 C)
- Mix the peanut butter, maple, warmed non dairy milk and vanilla until smooth. it will take a minute to combine. (The warm milk will help the nut butter mix in more easily).
- Mix the baking soda and salt into 1/2 cup flour. Add the mixed flour and oats to the nut butter bowl and mix well. Add spices such as cinnamon or pumpkin pie spice if you wish
- Add more flour if the mixture is too sticky. Depends on the flour and the nut butter. I need 2 to 4 tbsp more * .Fold in the chocolate chips.
- Bring the dough together. Use a 1.5 tbsp cookie scooop and scoop onto parchment lined baking sheet.
- Press each scoop down to flatten. Add some chocolate chips on top if needed.
- Bake at 350 F for 12 to 14 mins, longer for crispier. Cool for 5 mins, then remove from the pan and cool completely.Store on the counter for upto 5 days. Refrigerate for freshness for upto 2 weeks.
Notes
Nutrition
Abigail Smith
Excellent recipe, I followed the instructions but instead of all purpose flour I used whole wheat flour and instead of maple syrup I used 1/4 cup packed/heaped Mascabado sugar and just added a little more plant-based milk to compensate for the liquid from the maple syrup. They came out perfect! Not too sweet, not bland, quite flavorful! The old fashioned oats add good texture. I also used a chopped up bar of 72% fair trade chocolate. Again, great recipe! Will become one of my standards.
Vegan Richa Support
yay!
Amelia
How do you think these would do with reconstituted pb2 powder in place of peanut butter to reduce fat, along with some applesauce or banana?
Richa
They would turn out more like soft muffin tops
LynD
These are addictive, I had to freeze them in order to not eat the whole batch (frozen cookies are so crunchy) 😋 Love this recipe, thanks!
Vegan Richa Support
hehe, sorry not sorry! glad you love it!
NP
I used quick oats honey instead of old fashioned oats and maple syrup. I also used cinnamon spice and a pinch of ginger powder. The texture was a bit soft because I used honey, but I liked it.
Vegan Richa Support
yum! great subs. glad you enjoyed!
Meital
These were wonderful!!! I made a quadruple batch for a party full of vegan-cookie-skeptics and it was the first dessert to go!!
I used whole spelt flour and it was just great!!!
Thank you so much Richa!!!
Vegan Richa Support
Love to hear it!
Natalie
very dense and not very flavorful
Richa
Sorry about that. Not sure why they ended up dense. I suspect the brand of the nut butter. add some sugar and more vanilla and bake a bit less time for better texture
Jenny
I loved this recipe i used kraft peanut butter and instead of milk i used my protein shake milk chocolate chips caramel and quick oats
Vegan Richa Support
Great!
Micaela
Made these with almond flour (needed about 1 cup vs the 3/4 cup) and they came out delicious! Making them again this evening as I just ran out 🙁
10/10 reccommend this recipe. Easy to grab and guilt free!
Vegan Richa Support
superb – wow – 10 rating! thank you
Jennifer Campbell
Loved these cookies. What a great recipe! I used oat flour. My family loved them.
Vegan Richa Support
yummy ❤️❤️❤️❤️❤️❤️
Slatka
This recipe comes together super quick and easy, and it makes yummy cookies. It actually makes 12 cookies every time, no weird amount of leftovers. I didn’t use any subs, except one minute oatmeal instead of “old fashioned.”
Love that you include the nutrition info for us, thanks! Pop up ads on the site are pretty overwhelming and annoying though.
Richa
There shouldn’t be any pop ups. Can you send me a screenshot?
Ida Ripley
I made these lastnight and they are so good! I used only 1/2 C flour. I added raisins and chopped dates as well as choc chips. They are sweet enough but not too sweet. I can see this basic recipe could be used with other substitutions also. Thanks!
Vegan Richa Support
great to hear Ida
demi
The recipe didn’t work. I used the scale to be more accurate and it was still a disaster.
Richa
Could you be more specific about what happened. They didn’t become a dough? They got over baked? I’d like to help but I don’t know what didn’t work means. Many people have made these without a problem. Maybe it’s the nut butter or something else that caused issues?
Jacquie
These are wonderful. Added chocolate chunks, raisins, cinnamon, ginger and cloves.
Phillissa
These are delicious. I made them as directed using oat flour.
Vegan Richa Support
thanks for popping in
Clara
I made these cookies today; they are excellent! I added cinnamon, nutmeg, raisins and mini chocolate chips. Thank you!
Vegan Richa Support
yum
❤️❤️
Jordan
Decided I really needed cookies today (as an act of self-care, of course), but I was working with a fairly empty pantry and really didn’t want to go to the supermarket. Enter Richa’s fabulous peanut butter oatmeal cookies. I subbed dried cranberries for the chocolate and added an enthusiastic amount of pumpkin pie spice and these cookies are absolutely delicious! Came together so quickly – what a delightful recipe for a quick baked treat.