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.
Kristy Turner of the beloved vegan food blog, Keepin’ It Kind, has a new cookbook on the scene – But My Family Would Never Eat Vegan. Today I’m sharing a recipe from the book that you seriously need at your next holiday gathering – vegan peanut butter oatmeal cookies.
Kristy and her husband, Chris Miller, are a foodie dream team.
Kristy creates the recipes and does the food styling. Chris beautifully photographs every dish in a way that makes you feel like you could reach in and take a bite.
Also in the interest of full disclosure: Kristy and Chris are two of my favorite people in the world. They are wonderful human beings, hilarious, and despite what they will tell you, quite photogenic.
But My Family Would Never Eat Vegan promises to bring your loved ones along for the plant-based ride. Its tagline is, “125 recipes to win everyone over. Picky kids will try it, hungry adults won’t miss meat, and holiday traditions can live on.”
Kristy’s newest tome is a sequel to her first book, But I Could Never Go Vegan.
With holiday party season upon us, the book couldn’t have come out at a better time. Because even after you’ve mastered plant-based meals for yourself, it can be stressful to serve them to non-vegan family and friends.
Let’s face it, many people have a preconceived bias against “vegan food,” even though everyone eats vegan food, regardless of whether or not they’re vegan.
The key to putting people at ease is to serve dishes that are familiar and fun. Kristy has mastered that.
Each chapter covers a different concern:
“I don’t have time to cook elaborate family dinners!”
“My kids think vegan food is weird.”
“If forced to choose between chicken wings and me, my spouse would choose the wings.”
With her usual warmth and humor, Kristy shows that cruelty-free fare can bring people of all ages and predilections together. Each recipe is paired with a gorgeous, full color photo.
Here are some things I’ve made from But My Family Would Never Eat Vegan:
But whenever I am at Krunkwich in Des Moines, I always order a batch of their tater tots to start. There’s something about them that makes you feel like a kid again.
So it seriously spoke to me when I saw Tater Totchos in the chapter, “My teenagers just want to ‘fit in’ with their friends when it comes to what they eat.”
I picked up a bag of frozen tots and went to town.
The love child of tater tots and nachos, they are covered in a potato and carrot based nacho cheese sauce.
After that came all of the usual nacho suspects – spiced beans, onions, tomatoes, and pickled jalapeños. This hands-on dish is a messy pile of delicious.
Buffalo Cauliflower Wings with Blue Cheese Dip
Continuing this meal of appetizers theme, I made the buffalo cauliflower wings with blue cheese dip. It’s from the chapter titled, “What can I serve at the big game day party that won’t get pushed to the side?”
Instead of eating the buffalo cauliflower on their own, I enjoyed them in a bowl with rice and sautéed greens.
The Buffalo sauce-coated cauliflower is baked and served with a blue cheese dip made with non-dairy yogurt, eggless mayo, spices, and crumbled extra firm tofu for that blue cheese texture.
I loved that added crumbly tofu; it gave the dish extra substance and protein.
I am a huge fan of spinach & artichoke dip and also hummus. So I was excited to try this version that brings the two into one with kale subbing in for spinach. It also has a bit of a spicy kick by way of cayenne pepper.
This dip is from the chapter “There’s no way vegan food can make everyone happy at once.”
Not into kale? You can easily swap it out for spinach, chard, or collard greens instead. Serve the hummus with crackers, pita, or crudités for maximum snacking potential.
Vegan Peanut Butter Oatmeal Cookies
I made the full batch of vegan peanut butter oatmeal cookies, thinking that David could take any extra cookies to the office.
Somehow that plan never got brought into fruition. Over several days, we ate every last one of them.
If you love salty and sweet like I do, you’ve got to try these oatmeal peanut butter cookies. They’re from the chapter “My sister thinks vegan baking is something only hippies do.”
These nutty morsels are everything I could want in a vegan peanut butter oatmeal cookie – lots of peanut butter, oatmeal for chewiness, and just a hint of sweetness from maple syrup.
(There’s also an option of adding coconut sugar if you like a sweeter cookie.)
Like diligent scientists, David and I put these cookies through the trials and discovered that they were suitable for breakfast, as a snack, or an after dinner treat. I encourage you to test these theories for yourself and see how they pan out.
Or bring them to your next holiday party for others who like their cookies without frosting and sprinkles.
Vegan peanut butter oatmeal cookies
- 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
- 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.
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