Vegan peanut butter oatmeal cookies – nutty morsels with oatmeal for chewiness, and a hint of sweetness from maple syrup. A welcome addition to any cookie platter. Plus, they can be made gluten-free.
Peanut butter oatmeal cookies are the perfect combination of sweet and salty.
You’ve got the wonderful bite of rolled oats, a pinch of salt, the sweetness of maple syrup, and of course, the nutty finish of peanut butter.
A terrific sweet treat in the afternoon or even for breakfast with a cup of coffee!
But My Family Would Never Eat Vegan
This cookie recipe is a favorite of mine from But My Family Would Never Eat Vegan, a cookbook by Kristy Turner.
Kristy is the writer behind the beloved food blog, Keepin’ It Kind, and a dear friend. (It’s been way too long since our last rendezvous exploring the Vancouver vegan scene together. I could really go for a platter of poutine about now!)
Kristy and her husband, Chris Miller, are a foodie dream team. Kristy creates the recipes and does the food styling. Chris photographs every dish in a way that makes you feel like you could reach in and take a bite.
But My Family Would Never Eat Vegan was the sequel to her first cookbook, But I Could Never Go Vegan.
With her usual warmth and humor, Kristy shows that plant-based fare can bring people of all ages and predilections together. Each recipe is paired with a gorgeous, full color photo.
In addition to the vegan peanut butter oatmeal cookies recipe I’m sharing today, some of my other favorites from the book are tater totchos and buffalo cauliflower wings.
Now, let’s get to that recipe!
How to make vegan peanut butter oatmeal cookies
Preheat the oven to 350 degrees. Then line two baking sheets with parchment paper.
Combine the dry ingredients in a large bowl:
- Flour
- Oats
- Baking soda
- Cinnamon
- Salt
- Xanthan gum (If making gluten-free cookies)
- Nutmeg
In another bowl, combine the wet ingredients:
- Peanut butter
- Maple syrup
- Applesauce
- Coconut oil
- Coconut sugar
- Vanilla
Combine the wet ingredients with the dry.
Use a Tablespoon to scoop portions of dough. Roll into balls, and place on the baking sheets. Use your fingers to flatten the cookies a bit.
Bake for 10 to 12 minutes.
Can they be made gluten-free?
Yes! Simply use a gluten-free flour blend, gluten-free rolled oats, and xanthan gum if your blend doesn’t include it already.
(If you’re not making gluten-free cookies, use all-purpose flour and omit the xanthan gum.)
How long will the cookies keep?
In my experience, they don’t last long at all… Haha!
But if you’ve got more willpower than I do, the cookies can be stored in an airtight container for 3 to 4 days.
(Have leftover rolled oats after making cookies? Use them in peanut butter banana oatmeal or pumpkin oatmeal!)
Vegan peanut butter oatmeal cookies
Ingredients
- 1 cup unbleached all-purpose flour or gluten-free flour blend, soy-free if necessary
- 1 cup rolled oats certified gluten-free if necessary
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon xanthan gum exclude if using all-purpose flour or if your gluten-free blend includes it
- ¼ teaspoon ground nutmeg
- 1 cup unsalted, unsweetened natural peanut butter
- ½ cup maple syrup
- ⅓ cup unsweetened applesauce (or mashed banana)
- ¼ cup coconut oil melted
- ¼ cup coconut sugar optional
- 1 teaspoon vanilla extract
- Optional add-ins: ½ cup 60 to 90 g raisins, chopped peanuts, and/or vegan chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until fully incorporated.
- In a medium bowl, combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in.
- Scoop a heaping tablespoon of dough out of the bowl, roll it in your hands to make a perfect ball, and place it on the baking sheet. Repeat with the remaining dough, spacing the balls 1. inches (4 cm) apart. Use your fingers to gently flatten each ball just a bit.
- Bake for 10 to 12 minutes, until firm and slightly golden along the bottom. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Cool completely before serving. The cookies will keep stored in an airtight container (in the fridge if the weather is warm) for 3 to 4 days.
Notes
Nutrition
Disclosure: I received a complimentary copy of But My Family Would Never Eat Vegan for the purposes of this review. The thoughts & opinions are totally my own.
Content and photos updated April 2020. Originally posted December 2016.
Kristy Turner
I <3 you! Thank you so much!
Sarah Kate
Oh my goodness! Making these tonite!
Becky Striepe
PB and chocolate is my favorite dessert flavor combination. These cookies look like perfection!
Bianca Phillips
I’ve seen a lot of press about this book! It sounds awesome. Also totchos are basically my favorite food.
Jenn
I love Kristy’s recipes. These cookies look so good. They wouldn’t last long in this house, that’s for sure.
Jennifer
this books sounds great! I’ve been meaning to try a buffalo cauliflower recipe, but honestly the first thing I would make would be those cookies!
Shell
What a yummy recipe! The book looks perfect for someone wanting a fun, delicious way to get their family on the vegan train!
Mark Guncheon
Two items we always have in the pantry: rolled oats and peanut butter.
Thanks. Can’t wait to try these.
Mark
Sherri B
I made her Tater Totchos for a get together to watch the Packers play (16 servings worth of food for 8 people – half omni/half vegan) and every last bit of it was devoured and raved about!
Theresa "Sam" Houghton
These look amazing and sound delicious. What a great and simple recipe for the holidays! Thanks for sharing. 😀
Hannah
What a wonderful resource for new or hesitant vegans! I’d love to give it as a holiday gift this season.
Leslie
Kristy has great food. We just had her mushroom seitan loaf for Thanksgiving. It’s our old standby now. Cookies look fantastic.
Mary Ellen @ VNutrition
Yum! Those pb cookies look like the perfect treat to watch Christmas movies with! I need that tater tot dish too. 🙂
christine lee
These look droolworthy and perfect for the holiday season!!!
Nicollette
I’m so stoked for this book. I love Kristy’s website!