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Vegan Cookbook Reviews

Vegan peanut butter oatmeal cookies

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Text overlay: Peanut butter oatmeal cookies. Vegan and gluten-free optional. Platter of cookies on table.

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.

Platter of cookies.

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!

Cadry reaching onto platter for cookie.

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!

Close-up hand holding cookie.

How to make vegan peanut butter oatmeal cookies

Preheat the oven to 350 degrees. Then line two baking sheets with parchment paper.

Dry cookie ingredients in metal mixing bowl.

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

Dough in bowl with oats, peanut butter, flour, and maple syrup.

Combine the wet ingredients with the dry.

Cookie dough balls on baking sheet.

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.

Hand holding cookie over platter & cup of coffee.

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.

Overhead pile of cookies on platter.

Platter of cookies.

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.

Peanut butter oatmeal cookies recipe from But My Family Would Never Eat Vegan by Kristy Turner + Review & giveaway | cadryskitchen.com

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Posted On: April 3, 2020
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About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Kristy Turner says

    December 12, 2016 at 2:42 pm

    I <3 you! Thank you so much!

    Reply
  2. Sarah Kate says

    December 12, 2016 at 3:10 pm

    Oh my goodness! Making these tonite!

    Reply
  3. Becky Striepe says

    December 12, 2016 at 3:38 pm

    5 stars
    PB and chocolate is my favorite dessert flavor combination. These cookies look like perfection!

    Reply
  4. Bianca Phillips says

    December 12, 2016 at 4:16 pm

    I’ve seen a lot of press about this book! It sounds awesome. Also totchos are basically my favorite food.

    Reply
  5. Jenn says

    December 12, 2016 at 10:20 pm

    I love Kristy’s recipes. These cookies look so good. They wouldn’t last long in this house, that’s for sure.

    Reply
  6. Jennifer says

    December 13, 2016 at 8:13 am

    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!

    Reply
  7. Shell says

    December 13, 2016 at 9:58 am

    5 stars
    What a yummy recipe! The book looks perfect for someone wanting a fun, delicious way to get their family on the vegan train!

    Reply
  8. Mark Guncheon says

    December 13, 2016 at 11:35 am

    Two items we always have in the pantry: rolled oats and peanut butter.

    Thanks. Can’t wait to try these.

    Mark

    Reply
  9. Sherri B says

    December 13, 2016 at 1:15 pm

    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!

    Reply
  10. Theresa "Sam" Houghton says

    December 14, 2016 at 8:18 am

    These look amazing and sound delicious. What a great and simple recipe for the holidays! Thanks for sharing. 😀

    Reply
  11. Hannah says

    December 14, 2016 at 5:31 pm

    What a wonderful resource for new or hesitant vegans! I’d love to give it as a holiday gift this season.

    Reply
  12. Leslie says

    December 15, 2016 at 9:35 am

    Kristy has great food. We just had her mushroom seitan loaf for Thanksgiving. It’s our old standby now. Cookies look fantastic.

    Reply
  13. Mary Ellen @ VNutrition says

    December 15, 2016 at 11:35 am

    Yum! Those pb cookies look like the perfect treat to watch Christmas movies with! I need that tater tot dish too. 🙂

    Reply
  14. christine lee says

    December 17, 2016 at 12:50 pm

    These look droolworthy and perfect for the holiday season!!!

    Reply
  15. Nicollette says

    December 17, 2016 at 7:31 pm

    I’m so stoked for this book. I love Kristy’s website!

    Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food & travel blog. It features plant-based comfort food classics that are ready in about 30 minutes.

You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places!

Contact me at cadryskitchen@gmail.com.

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