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    Vegan peanut butter oatmeal cookies

    Published: Apr 3, 2020 · Modified: Mar 29, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    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.

    Close-up hand holding cookie.

    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 was the former owner of the food blog, Keepin’ It Kind, and a dear friend. (It was great seeing her recently in Atlanta!)

    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!

    Step by step instructions

    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:

    • 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.

    Then mix 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.

    (Have leftover rolled oats after making cookies? Use them in peanut butter banana oatmeal or pumpkin oatmeal!)

    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 3 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
    • 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

    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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    About Cadry Nelson

    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.

    Reader Interactions

    Comments

    1. Kristy Turner

      December 12, 2016 at 2:42 pm

      I <3 you! Thank you so much!

      Reply
    2. Sarah Kate

      December 12, 2016 at 3:10 pm

      Oh my goodness! Making these tonite!

      Reply
    3. Becky Striepe

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      December 17, 2016 at 12:50 pm

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

      Reply
    15. Nicollette

      December 17, 2016 at 7:31 pm

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

      Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

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    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
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    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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