Vegan peanut butter oatmeal cookies

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.

Vegan peanut butter oatmeal cookies

Who doesn’t love a hearty, chewy, peanut-buttery oatmeal cookie, crammed with allsorts of tasty add-ins? Nobody. That’s why these cookies are bound to be a hit with everyone in the family. Peanut butter (or the nut or seed butter of your choice) works together with applesauce and coconut oil to replace eggs and butter, making a remarkably flavorful binder that builds perfectly soft and chewy cookies. You can make them as is, or add chocolate chips, raisins, nuts, or all of the above. I mean, really, who’s not going to like this cookie? Makes 30 cookies.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Vegan

Keyword: christmas cookies, kid friendly

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 30 people

Calories: 112kcal

Author: Kristy Turner

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
• 1/3 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

Note from Cadry: I like to use organic canola oil instead of coconut oil, because it has a completely neutral flavor.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Nutrition

Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 119mg | Potassium: 84mg | Fiber: 1g | Sugar: 5g | Calcium: 12mg | Iron: 0.5mg

Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

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.