Crunchy on the outside, moist inside, these vegan peanut butter oatmeal cookies are made with vegan butter and are rich, buttery and delicious. They’re quick, easy and look great – they won’t last long!
Vegan Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies come alive with a rich buttery flavour. Add some oat chewiness to the crunch on the outside, and you’ve got my favourite peanut butter cookies. Just perfect with a cup of tea, coffee or breakfast on the go!
I can’t get enough of oatmeal lately. I keep going back to my vegan oatmeal cookies recipe, but am also increasingly experimenting with them. This time I’ve made oat cookies with homemade peanut butter! And they’re great! Read on!
Why You Will Love these Vegan Oatmeal Peanut Butter Cookies
Everyone likes peanut butter – especially when it’s homemade! Rich, buttery, smooth deliciousness that is so versatile.
So, I wasn’t surprised to find how good the large peanut butter cookies withoats turned out. The combination of moist and chewy oats and creamy peanut butter are perfectly suited to one another.
And the best thing – this recipe for vegan peanut butter cookies is super easy, and ready in 30 minutes. Of course, it’s undetectably vegan too. These are super buttery, chewy and creamy oatmeal cookies without eggs.
You’ll like them because of the:
- Intense peanut flavour
- Moist and chewy inside
- Hearty oats
- Buttery and crispy edge
Oats: To make these moist and buttery cookies, use quick-cook oats (or instant oats) to make the cookies less crunchy and moist. If you only have old-fashioned oats in your pantry, place them in the food processor and process into smaller pieces. Then use 1 ½ cups of them.
Peanut Butter: Use creamy and smooth peanut butter. It’s perfect for the texture andworks to bind the ingredients. Of course, if you prefer crunchy texture, try the crunchy peanut butter. I use my homemade peanut butter that is ready less than 10 minutes!
Using a blend of brown sugar and granulated sugar
I’ve found mixing both brown sugar and granulated sugar works well for cookies. They have different roles in baking cookies. (source)
- Brown sugar makes the cookies moist and chewy. It reacts with baking soda and rises less and spreads more.
- Granulated sugar aerates the dough when it’s mixed with butter. The cookies become soft and airy.
These different sugar combinations are a substitute for eggs. Cookies tend to be dry without eggs. Brown sugar makes them moist and chewy inside.
How to Make Peanut Butter Oatmeal Cookies
To keep the right ratio of oats and flour, measure them properly, ideally using an electric weight measure which I use. Cookies should be soft inside but if the flour is not measured properly, they get dry and dense. I know, we all take a shortcut every now and again, but trust me, a bit of attention to the measuring will pay off!
If you use a measuring cup for flour, never scoop up the flour directly from the flour bag. Instead transfer the flour into a container. Then spoon the flour into the measuring cup until it forms a heap above the rim. Then scrape excess off with a knife. Do not push or pack the flour.
Mixing butter and sugar
The butter should be room temperature, so leave it out of the fridge for an hour before use. Mix both brown sugar and granulated sugar with the softened butter with a hand mixer for 2 minutes. Scrape down the sides with a spatula. Add vanilla extract and beat for 5 seconds.
Mixing up the ingredients
Do not knead or excessively mix the ingredients. If you do, the cookie dough will get too dense and hard!
- Divide it into twelve segments with a spatula or scoop out with a cookie scooper. Start rolling them up.
- Then place them on a cooking paper. Gently push the top of each dough and flatten a little. Start baking in a preheated oven.
- Remove the plate from the oven. Leave the cookies on the plate for 5 minutes. The cookies are still soft but they become firm once cooled down.
Serve immediately. Enjoy!
Tips for the Best Vegan Peanut Butter Oatmeal Cookies
These vegan oatmeal cookies with peanut butter can last for 4 days at room temperature and for a week in the fridge.
FREEZING BAKED COOKIES
Once the cookies are cooled down completely, transfer them into a freezer-bag and you can leave them in the freezer for up to 3 months. Place them at room temperature for 15 to 20 minutes and defrost. It’s surprisingly good when you eat chilled cookies in hot weather (especially with a glass of soy or your favourite plant-based milk).
FREEZING THE UNBAKED COOKIE DOUGH
Roll out the cookie dough into 12 balls and gently push on top of each to flatten them a bit. Place them on a tray or a plate, and leave in the freezer. Once the cookie dough is frozen, transfer them into a freezer bag and leave it up to 3 month.
BAKING THE FROZEN DOUGH
You can bake the frozen cookie dough in the oven. Preheat the oven to 350 degree F (177°C). Place the cookies on parchment paper on an oven plate. Bake for 13 to 15 minutes until the edge of the cookies is browned.
There are three options for gluten free oatmeal peanut butter cookies:
- Replace the all purpose flour with oat flour. Simply add certified gluten free rolled oats into the food processor and pulse it for 1 minute. Use the oat flour (for flourless oatmeal cookies). Note: oats are typically considered gluten free in the US, but not so in Australia – please check according to your needs.
- Use almond flour instead of all purpose flour.
Vegan Peanut Butter Oatmeal Cookie Recipe
- ¾ cup quick oats (117g)
- ¾ cup all purpose flour (94g, certified gluten free oat flour or gluten free flour)
- ½ teaspoon baking soda (115g)
- ¼ teaspoon salt
- ½ cup vegan butter (softened in the room temperature for an hour)
- ½ cup peanut butter (120g)
- ½ cup brown sugar (100g)
- ⅓ cup granulated suga (60g)
- 1 teaspoon vanilla extract
- Combine flaxseed powder and 2½ tbsp water and make vegan egg replacement.
- Preheat the oven at 350 degree F (177°C).
- Line two baking sheets with parchment paper or use silicone baking mats.
- Whisk oats, flour, baking soda and salt. Combine them well in a mixing bowl. Set aside.
- Mix vegan butter, brown sugar and granulated sugar well with a hand mixer. It takes for about one to two minutes. Add pure vanilla extract. Keep mixing for 5 seconds.
Mixing up Ingredients
- Mix up dry and wet ingredients with a spatula in the large bowl. Do not knead but use the cut and fold technique: Simply divide the dough into two with a spatula. Place one on top of the other, and push from the top down by hand or with a spatula. Repeat this for 5 to 6 times in the mixing bowl.
- Divide the dough into twelve segments, and start rolling up each of them. Or use a cookie scoop. Gently push the top of the each cookie dough and flatten them a little. Place each cookie dough on parchment paper. The cookie dough will expand out as it cooks so place 6 cookie dough onto each oven plate to ensure enough space between each.
- Bake for 12 minutes or until lightly browned on surfaces. Remove the plate from the oven. Keep the cookies on it for 5 minutes before transferring onto a cooling rack. The cookies look soft but become firm when they cool down.Serve immediately! Enjoy!