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!
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
wallace baisden says
March 24, 2019 at 6:34 amKiller recipe. I used spelt flour and Trader Joe’s crunchy P-nut butter. Their butter is made from blanched p-nuts and no other added crap. Also threw in some whole organic sesame seeds to add crunch. Thanks for the inspiration. wallace
Richa says
March 24, 2019 at 7:15 amThanks!
Penny says
March 24, 2019 at 7:37 amI made these last evening. Fast, easy and delicious! Highly recommend.
Richa says
March 24, 2019 at 7:44 amyay!
Vlad says
March 24, 2019 at 7:24 pmMade these with my daughter, didn’t have chocolate chips, so we used Dried cranberry and plain. Delish!!! Thx
Richa says
March 24, 2019 at 7:46 pmawesome!
Minn says
March 24, 2019 at 9:22 pmHi! I would love to make these but I don’t have maple syrup. What can I use instead? and how much of the substitute would I need to put in. Thanks so much!
Richa says
March 24, 2019 at 10:26 pmUse the same amount of sugar and add another tbsp non dairy milk.
Tanya says
March 27, 2019 at 3:19 pmOMG these were amazing! And the recipe was so simple, thank you!
Richa says
March 27, 2019 at 4:10 pmthanks!
Ovi says
March 27, 2019 at 5:41 pmI recently discovered you, thank you so much for all the recipes that you shared.
I really like this receipe recipe, simple and tasty.
After one day, the cookies are started to get softer. Is it expected or did I do something wrong?
Richa says
March 27, 2019 at 8:12 pmit depends on the nut butter. Bake it a bit longer for crispier and they should not soften.
Cassidy says
March 30, 2019 at 6:56 amWOW! I live in a university dorm and I just made these by eyeballing all the measurements and put them in the oven without preheating and they still turned out AMAZING! Now to try and not eat them all at once…
Richa says
March 30, 2019 at 8:01 pmthats awesome!
Nathalie says
March 30, 2019 at 7:54 pmThis is the first recipe I make from your site (which a friend recommended). I was pleasantly surprised by how good these turned out and I will now look for more of your recipes to try! TY!
Richa says
March 30, 2019 at 8:01 pmthanks!
Michael says
April 2, 2019 at 5:23 pmYummy, yummy in my tummy. My wife that doesn’t like oatmeal cookies even liked them. Of course the kids did too
Richa says
April 2, 2019 at 5:53 pmyay
Sheila says
April 3, 2019 at 5:28 amI made this on Mother’s day for my mother in law and she and the whole family absolutely loved it. I didn’t have Vanilla extract, so I skipped it but it still tasted great. Thank you.
Richa says
April 3, 2019 at 11:03 amyay!
Connie says
April 3, 2019 at 5:10 pmYum Yum Yum!! Thank you so much for sharing your amazing recipes. So easy to follow and taste delicious and healthy.
Richa says
April 3, 2019 at 8:57 pmthanks!
Autumn says
July 8, 2019 at 10:51 pmHi Rica, I’m wondering if I’m doing something wrong. I didn’t add extra flour to my dough, but when I put the cookies in the oven to bake, the oven started showing some smoke. The cookies were still baking though. Do you think it’s because I subbed applesauce for maple syrup? Please help!
Richa says
July 8, 2019 at 11:04 pmwere the cookies burning or the parchment paper ?
Andrea Araneda says
April 8, 2019 at 6:43 pmWow! Made these with peanut flour instead of AP, and swapped half the peanut butter with banana puree to make it a bit lower calorie and higher protein. Delicious!
Richa says
April 8, 2019 at 6:44 pmgreat idea!
Jacky says
April 12, 2019 at 4:20 pmdelicious and flavorful!!! They are fast to make which is good because they don’t stick around long.
Mark Heim says
April 29, 2019 at 2:22 pmI made these this weekend and they came out great! I used all whole wheat with no problems. Even my non-vegan skeptical partner liked them a lot—that’s saying something.
Richa says
April 29, 2019 at 3:16 pmawesome!
Jessica says
May 7, 2019 at 2:25 pmI made these a few days ago and they were delicious! I did half of the batch with chocolate chips and half without—both were terrific. Two thumbs up for being super easy to make, too!!
Richa says
May 7, 2019 at 6:51 pmThanks!
Vanessa M Tablada says
June 10, 2019 at 9:13 pmIf I use oat flour is it the same measurement as the AP?
Richa says
June 10, 2019 at 10:57 pmyes
Suzy Feigofsky says
July 7, 2019 at 7:06 pmI have made these twice, so far. This time, I used crunchy peanut butter, added cinammon and unsweetened coconut. It was a hit with the kids!
Richa says
July 7, 2019 at 9:25 pmawesome!
hershey says
July 28, 2019 at 3:42 amHi Richa,
Need a suggestion if I have 2 ingredients – original maple butter(sweet) and peanut butter at home,. Idea still remains that I would not want to add more sugar any which way, how can I replace maple syrup with maple butter or any other healthier alternative for a bit of sweetness and what would be the new proportion be?
Richa says
July 28, 2019 at 6:19 pmmaple butter is thickened maple syrup so it wont work. it might makethe cookies a bit too crisp/hard. You can use date syrup or coconut sugar + non dairy milk
Hershey says
August 3, 2019 at 1:29 amHi Richa,
I made the awesome cookies today and turned out really well and received a lot of compliments!! Thanks a lot for that😊😊I wanted to confirm one thing that is it okay that the batter as per recipe will be dry and hard, since the oat flour, peanut butter etc aren’t v smooth to mix (manually done), so to make it doable i added 6tsp of almond milk! Any suggestions to have a better mixing experience or smoother batter??
Richa says
August 3, 2019 at 11:09 amlet the peanut butter sit outside to come to room temperature. Or you can microwave it for 5-10 seconds until it is softer. then the mixing will be easier. it probably also depends onthebrand of the peanutbutter etc. You can use a few tbsp less flour also to help.
Hope this helps!
June says
August 3, 2019 at 4:15 amHi Richa,
These are the best, real crunchy biscuits. Thank you so much for all the testing you must do to get these successful recipes. I only have a fan forced oven. Are your oven temperatures for a fan forced oven or a standard conventional oven without a fan?
Richa says
August 3, 2019 at 11:07 amAwesome! standard oven without fan. you might have to bake at a reduced temperature for the fan oven. Reduce by 25 deg. The cookies prob got a bit extra crunchy because of the fan oven.
Ro says
August 8, 2019 at 1:29 amHi Richa, wanting to make these as they sound awesome – and every recipe I have ever made of yours IS awesome!!!. Am wondering though could I use chickpea flour instead of the normal flour? I made your ‘Chickpea Flour Choc Chip Cookies’ last night and they have been the biggest hit so am now in love with chickpea flour and want to use it in everything!!! 😉
Richa says
August 8, 2019 at 10:40 amchickpea flour is a tricky ingredient. It can taste bitter and raw, if not cooked enough time. Also more more noticeable If you are not accustomed to the flavor. So for the chickpea cookie recipe, i adjusted the recipe so that there is extra roasting happening and some caramelization with the added ingredients. That wont happen here with the fatter cookies and volume from the nut butter. You can trychickpea flour, but you might not like the flavor 🙂 , use oat flour instead or just omit flour entirely. it will work just fine. chill for a bit so the dough is easier to handle.
Gina says
September 14, 2019 at 4:44 pmHi!! Can’t wait to try these. Is there a certain brand of peanut butter that you use? Some brands are only peanuts and salt, no oil or sugar.
Also, I was reading your oatmeal cookie recipe with tahini. You mentioned that it added a buttery richness, but could be a tad bitter. Could you please elaborate on how different butters may change the taste/texture. Sorry this is so long..thanks!!
Richa says
September 23, 2019 at 3:40 pmi use whole foods brand, that one has oil. I use almond butter as a sub as its easier to find that without any added oil.
tahini is sesame seed butter and sesame seeds have a bitter profile. they have similar fat content but lower protein. Nut butters will hae similar textures and flavors like peanut butter, almond butter, cashew butter . peanut butter has the stronger peanutty flavor while almondand cashew are milder nutty flavor. Tahini has a strong nutty + bitter flavor. tahini makes lighter cookie with similar crisp crumb texture as nut butter cookies which will be slighly more dense. You can probably make a quarter recipe with each to find the one that you really love 🙂
Gina says
November 7, 2019 at 4:51 amGreat explanation..thank you!!
Vinay Chaitanya says
September 17, 2019 at 9:23 amI definitely gonna try this recipe. How do i convert this recipe as Savoury Cookies?
Richa says
September 23, 2019 at 3:34 pmyou can use 1 tbsp maple syrup, 2 tbsp non dairy milk and 1 tbsp oil , instead of the 1/3 cup maple syrup. Add 1/2 tspsalt and herbs of choice like cumin, ajwain etc.
rheagan says
November 4, 2019 at 3:07 pmI love the flavor but mine came out a bit dry…should I add applesauce or more oat milk? Thank you!!!
Richa says
November 4, 2019 at 3:13 pmprob the particular brand of pb. use lesser flour and bake for a min or so less time. Oven temps vary and if he oven is heating more then it would crisp them out faster.
Rheagan Osteen says
November 4, 2019 at 5:58 pmOk thanks!! I did use an oil free pb so maybe that was it? I will try again. (I ate them all anyway, don’t worry!)
Heather Lane says
December 17, 2019 at 3:36 pmMade these today, super yummy! Not too crispy and not too soft, this is a great recipe and will make it again!
I doubled the recipe; some for me and some for the xmas potluck.
Thank you!
Richa says
December 17, 2019 at 4:02 pmawesome!
Heather says
January 6, 2020 at 7:19 amDoes anybody still say Amazeballs?
Because that’s what this recipe is.
I’m printing this little gem out to add to my recipe collection.
Thank you!
CJo says
January 14, 2020 at 9:34 amSuper easy & delicious!!! (didn’t have maple syrup so I followed the substitution you gave in a previous comment & they came out perfectly!)
allie says
April 18, 2020 at 3:54 pmI replaced peanut butter with sunflower seed butter, and replaced the chocolate chips with homemade vegan chocolate chunks (coconut oil, maple syrup, stevia, and cacao powder) they taste sooo good. however, i put them in the fridge and the next day the inside was green!!! any ideas why??
Vegan Richa Support says
April 19, 2020 at 2:03 pmno worries allie; totally harmless; The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. Depending on the recipe, a splash of lemon juice may help
Lara says
April 26, 2020 at 11:54 amI made these right away after having seen the recipe and realising that I have all the ingredients at home! (Happens rarely as a student…) I loved them!! I had a really ripe banana so I mashed it up and included it in the dough, was delicious. I’m shocked how light they turned out (as in weight). i will make them all the time now, so quick and easy:)
Vegan Richa Support says
April 27, 2020 at 9:48 amHooray! So glad you enjoyed this!
Rishika Agrawal says
May 1, 2020 at 8:40 pmAlmost all your recipes feel fail proof. Made these. My peanut butter was hard because it was in the fridge so the warmed up oat milk helped a lot. also was making this with a toddler to after we mixed the wet ingredients we had to take a break of 10 mins. When I came back, the wet ingredients had dried up a bit so I added a bit more oat milk. And we only needed 1/2 cup flour (use half whole wheat and half plain)
They’re delicious. Next time I would make them thinner to make it all crunchy.
Richa says
May 1, 2020 at 9:02 pmSo awesome! Credit is yours too as you adjusted it 🙂
Mini says
May 18, 2020 at 8:31 pmAmazing!!!! These cookies are so easy to make and delicious. Thanks for sharing. 😊
Vegan Richa Support says
May 19, 2020 at 10:29 amI’m so glad you enjoyed this recipe!
VeganLovebirds says
May 20, 2020 at 7:02 pmJust made a double batch tonight! Simply delicious ❤️💐❤️💐
Vegan Richa Support says
May 21, 2020 at 11:36 amSo glad you enjoyed it!
Carrie says
May 31, 2020 at 1:25 pmGreat recipe! First off the batter is delicious and it was hard to stop eating it. The only problem was that I should’ve checked before the twelve minutes were done as they were dry. (nothing a dip in milk can’t fix!) Overall, a great recipe!
Vegan Richa Support says
May 31, 2020 at 4:52 pmOops! You must have a fierce oven! Glad you still enjoyed the recipe!
Lindsey Glockzin says
June 3, 2020 at 5:36 pmThese were delicious made them exactly as the recipe says. Soft and delicious!
Vegan Richa Support says
June 3, 2020 at 8:25 pmI’m so glad you enjoyed them!
Frizzle says
June 21, 2020 at 3:51 pmI used less maple syrup and still it was VERY sweet but besides that delicious. Mine of course don’t look nearly as beautiful as yours 🙂
Vegan Richa Support says
June 21, 2020 at 6:39 pmawwww you’re too kind. well – you’ll just have to keep practicing and make more. Thank you for the rating also
Richa says
June 21, 2020 at 6:46 pmThe nut butter might be sweet enough. Some have added sugar. So adjust accordingly
Sonal Mehta says
June 21, 2020 at 8:47 pmThis recipe was so easy to make, no mess, 8 real ingredients, and delicious!!!!
I love ❤️ it and will make more this week.
I felt no guilt eating THREE!!!!
Maria Palazzetti says
June 28, 2020 at 9:10 amlove this recipe, why? no extra oil or butter, texture is nice, crunchy and chewy, not too sweet, and the kids love them(grown up kids) great start for gluten free, i use GF blend! thank you
Vegan Richa Support says
June 28, 2020 at 12:42 pmYay!!! Thank you 😊 so happy to hear. great start, indeed
Deepti says
July 12, 2020 at 11:13 amMade these twice, have turned out great every time!
Vegan Richa Support says
July 12, 2020 at 8:28 pmI’m so glad you enjoyed this! Thanks for the nice review! 🙂