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Platter of cookies.
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5 from 3 votes

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: christmas cookies, kid friendly
Servings: 30 people
Calories: 112kcal

Ingredients

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