Soft, chewy Vegan peanut butter oatmeal cookies-oats, maple syrup & peanut butter; one bowl, 10-min bake.
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Meet your new favourite bake-on-a-whim treat: Vegan peanut butter oatmeal cookies. They're soft with a chewy texture, sweetened with maple syrup, and made from simple ingredients you probably have on hand. One bowl, a prepared baking sheet lined with parchment paper, and a quick 10-12 minutes in a preheated oven-that's it. If you're into vegan cookie recipes that feel cosy and taste like childhood, these will become your new favorite cookies.
Ingredients
Rolled oats (old fashioned rolled oats) bring fibre and whole-grain goodness; they're easy to find and inexpensive.
Natural peanut butter (creamy peanut butter; room temperature) provides plant-based protein and healthy fats. Stir well before using so the oil is evenly distributed for best results.
Maple syrup and unsweetened apple sauce add sweetness and moisture without refined white sugar.
Vanilla extract + a pinch of sea salt = perfect balance of flavour.
Pantry gear: large bowl, wooden spoon (or hand mixer / electric mixer / stand mixer if you like), cookie sheet, wire rack.
For exact quantities see the recipe card below.
Instructions
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
Add all of the ingredients to a large bowl and stir to combine.
Using gloved hands, roll about two tablespoons of dough into a ball and set on the baking sheet.
Use a spoon or fork to slightly flatten each cookie.
Transfer the baking sheet to the oven and bake for 10-12 minutes until the edges are golden. Allow the cookies to cool for a few minutes, then transfer to a wire cooling rack to cool completely.
Variations & substitutions
- Vegan peanut butter oatmeal chocolate chip cookies: fold in ¼-½ cup dark chocolate chips or drizzle with melted chocolate; sprinkle a little sea salt on the top of the cookies.
- No peanut butter? Use almond butter, cashew butter or sunflower seed butter (great for nut-free bakes).
- Sweeter / less sweet: swap part of the maple syrup for coconut sugar or brown sugar; or use date syrup for a deeper flavour.
- Texture tweaks:
- For chewier, use old fashioned rolled oats.
- For cakier, stir in 1 tablespoon almond flour or 2 tablespoon gluten-free flour (no xanthan gum needed here).
- Too dry cookie? Add 1-2 tablespoons of water, a splash of almond milk or oat milk.
- Flax egg add-in: not required, but 1 tablespoon flaxseed meal mixed with 3 tablespoon water adds extra binding if your own peanut butter is very runny.
- Peanut butter chocolate chip cookies: follow the base and add vegan chocolate chips-instant vegan peanut butter oatmeal chocolate chip cookies!
📖 Recipe
Easy Vegan Peanut Butter Oatmeal Cookies Recipe
- Total Time: 22 minutes
- Yield: 6 cookies 1x
- Diet: Vegan
Description
Soft, chewy Vegan peanut butter oatmeal cookies-oats, maple syrup & peanut butter; one bowl, 10-min bake.
Ingredients
1 cup rolled oats
½ cup unsweetened peanut butter
¼ cup unsweetened apple sauce
¼ cup pure maple syrup
1 teaspoon vanilla extract
¼ tsp salt
Instructions
Preheat the oven to 350 degree, and line a baking sheet with parchment paper.
Add all of the ingredients to a large bowl and stir to combine.
Using gloved hands, roll about two tablespoons of dough into a ball and set on the baking sheet. Use a spoon or fork to slightly flatten each cookie.
Transfer the baking sheet to the oven and bake for 10-12 minutes until the edges are golden.
Allow the cookies to cool for a few minutes, then transfer to a wire cooling rack to cool completely.
Equipment
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Stainless steel baking tray set
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Serving suggestions
- Still slightly warm with a glass of oat milk.
- Crumble over banana "nice" cream or yoghurt bowls.
- Turn two baked cookies into an ice-cream sandwich.
- Pack for school runs or hikes-great healthy cookie recipes energy boost.
Top tips (to avoid spreading or crumbly edges)
- Use natural peanut butter at room temperature; stir well.
- If using quick oats or instant oats, the dough may be drier-add a splash of milk.
- Don't over-bake; they firm up on the rack.
- Line with parchment paper to prevent sticking.
- For even cookies, use a scoop; a separate bowl isn't needed-one bowl is fine.
If you love an unfussy bake with a big peanut butter oatmeal cookie recipe payoff, these Vegan peanut butter oatmeal cookies are the move. They're quick, crowd-pleasing, and endlessly customisable-try the chocolate-chip version next time and report back with your star rating at the bottom of the post. Enjoy!
FAQ's
Can I make these gluten-free?
Yes-use certified gluten-free oats. If you add any flour, choose a gluten-free flour blend.
Do I need eggs or a flax egg?
No. The mixture binds without regular eggs. If your dough feels crumbly, a flax egg (see notes) is a good idea.
Can I use coconut oil or vegan butter?
You don't need it. If you prefer a richer cookie, add 1-2 teaspoon coconut oil or a small knob of vegan butter to the batter.
How do I keep them soft?
Cool fully, then store in an airtight container. Add a small slice of bread to the tin to help maintain moisture.
Can I double the recipe?
Absolutely. For best results bake one cookie sheet at a time and rotate halfway.
If you liked this Vegan Peanut Butter Oatmeal Cookies recipe, share it with your friends on social media and Pin it for later...
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