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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

These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. #Vegan #Soyfree #Recipe #oilfree #refinedsugarfree #Glutenfreeoption #VeganRicha #peanutbutteroatmealchocolatechipcookie #veganpeanutbutteratmealcookie

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. 

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies on wood board

More Cookies from the blog

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. 
Ingredients for our Vegan Peanut butter Oatmeal Chocolate chip Cookies
Mix all the wet ingredients until smooth. Wet ingredients mixed for Vegan Peanut butter Oatmeal Chocolate chip Cookies in a White Bowl Dough of our Vegan Peanut butter Oatmeal Chocolate chip Cookies in a White Bowl

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.

Vegan Peanut butter Oatmeal Chocolate chip Cookie dough in a white bowl
Scoop and flatten onto parchment lined baking sheet. 

Vegan Peanut butter Oatmeal Chocolate chip Cookies dough on a parchment lined baking sheet
Vegan Peanut butter Oatmeal Chocolate chip Cookies on a parchment lined baking sheet
Bake to preferred crispness, a minute less for softer and a minute more for crispier. Vegan Peanut butter Oatmeal Chocolate chip Cookies on a parchment lined baking sheet

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!

These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. #Vegan #Soyfree #Recipe #Glutenfreeoption #refinedsugarfree #refinedoilfree #VeganRicha #peanutbutteroatmealchocolatechipcookie #veganpeanutbutteratmealcookie

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

4.91 from 60 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 12
Course: Cookie, Snack
Cuisine: American, Vegan
These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 ingredients, and are ready within 30 Minutes. No Refined Sugar, Oilfree. Easily made Gluten-free. Vegan Soyfree Recipe. 
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Ingredients 
 

  • 1/2 cup smooth peanut butter
  • 1/3 cup maple syrup
  • 2 tbsp warmed non dairy milk, , such as almond, soy or coconut
  • 1 tsp vanilla extract
  • 3/4 cup old fashioned oats, , use certified gluten-free if needed
  • 3/4 cup flour, , I use a mix of all purpose and wheat. Use Oat flour or gf blend for glutenfree
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/3 cup 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

Use other nut butters for variation such as cashew butter, almond butter, pecan butter, hazelnut butter. 
For nut-free make these Sunbutter Oatmeal Cookies. 
 
*Many nut-butters have added oils in them so the flour amount needed will depend on that. If the dough is getting too stiff, add sprinkles of nondairy milk or oil to help make it a smooth soft dough. 
 
Nutrition is for 1 cookie of 12

Nutrition

Calories: 154kcal, Carbohydrates: 22g, Protein: 4g, Fat: 5g, Saturated Fat: 0.6g, Sodium: 116mg, Potassium: 122mg, Fiber: 1g, Sugar: 8g, Vitamin A: 10IU, Vitamin C: 0.2mg, Calcium: 27mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.91 from 60 votes (12 ratings without comment)

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140 Comments

  1. Nicole Madsen says:

    5 stars
    I made these last night and Iโ€™m making them again! These are so good and healthy – easy to make. Thank you for a great recipe!

    1. Vegan Richa Support says:

      Awesome! Thank you for sharing.

  2. Debra says:

    5 stars
    Recipe is easy to follow and ingredients are always on hand. I used oat flour and didn’t follow measurements exactly so mine came out a bit dry, my fault. Still tasty though and will make again using proper measurements.

    1. Richa says:

      Oat flour is drying compared to all purpose. Add more moisture like 1 flax egg and 1-2 tbsp oil . Also use lesser flour

  3. Abigail Smith says:

    5 stars
    Always turns out well. I use 1/4 c. Mascabado sugar since maple syrup is expensive and then add 2-4 tbsp of extra plant milk to compensate for the lack of moisture. This works out well for me. I also like to add other mix-ins when out of chocolate chips, such as a half cup of chopped pecans.

    1. Vegan Richa Support says:

      yay!

  4. Abigail Smith says:

    5 stars
    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.

    1. Vegan Richa Support says:

      yay!

  5. Amelia says:

    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?

    1. Richa says:

      They would turn out more like soft muffin tops

  6. LynD says:

    5 stars
    These are addictive, I had to freeze them in order to not eat the whole batch (frozen cookies are so crunchy) ๐Ÿ˜‹ Love this recipe, thanks!

    1. Vegan Richa Support says:

      hehe, sorry not sorry! glad you love it!

  7. NP says:

    5 stars
    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.

    1. Vegan Richa Support says:

      yum! great subs. glad you enjoyed!