No flour needed! These melt-in-your-mouth vegan peanut butter chocolate chip cookies are made with rolled oats, making this recipe gluten-free too! Cookies are always a good idea. Especially when you’re bored at home. And these cookies are super easy to whip up even if you can’t get your hands on flour.
They use rolled oats and peanut butter as the base so basically it’s like eating oatmeal for breakfast ;). JK these are SO much better.
If you’re vegan and gluten-free, this is the cookie recipe for YOU. If you’re not either of those (like me), I promise you’re still going to be obsessed with this recipe.
This recipe was inspired by my Dark Chocolate Almond Oatmeal Cookies with Sea Salt that were a BIG hit. So big that they were featured on one of my favorite websites, the Kitchn! But they were made with eggs, so while my dairy-free and gluten-free friends could rejoice, my vegan peeps could not.
So I decided to make a couple tweaks to make my beloved cookie recipe vegan and gluten-free. I swapped out the eggs for flax eggs. And I went for the ultimate classic combo: peanut butter + chocolate.
Ingredients You’ll Need
Notes on Ingredients
Chocolate Chips: I’ve tested this recipe with dark chocolate bars chopped into chunks and (vegan) chocolate chips and I prefer chocolate chips in this recipe. Some of the dark chocolate bars out there are too bitter for my taste. A semisweet chocolate chip brand (with no dairy) is my preference here. I used Guittard (found at Whole Foods) but did note that they manufacture on equipment that makes milk chocolate, in case you have a milk allergy, that’s worth noting!
Cinnamon: This isn’t necessary to the recipe but it’s a nice to have. I always put cinnamon in my chocolate chip cookies and I love the subtle warmth it gives the flavor, not to mention more sweetness!
Flaxseed: Make sure you buy ground flaxseed as you’ll need this to mix with water to make your flax egg. If you only have whole flaxseeds, you can grind them in a high-speed blender or coffee grinder to make your own ground flaxseed.
Coconut Oil: If you don’t have coconut oil, you could use any neutral oil you have on hand, like canola or vegetable oil.
How to Make Vegan Peanut Butter Chocolate Chip Cookies
These cookies are super easy to make. You don’t need a stand mixer or hand mixer. All you need are a couple mixing bowls, a whisk, and a wooden spoon.
First you’ll need to make your flax eggs. If you’ve never done this before, it takes a hot second. For every “egg”, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. In this recipe, we want two eggs, so we’re going to double that (6 tablespoons water and 2 tablespoons flax). Whisk it, throw it in the fridge, and let it sit for 15 minutes.
In the meantime, you’ll add the dry ingredients to a large bowl. Then you’ll add your wet ingredients to a medium bowl. You’ll combine the wet into the dry and voila, you’ve got your batter!
The batter should be sticky, but not dry. If you’re using a natural peanut butter and it’s pretty oily, you might be able to reduce the coconut oil slightly (to 1/2 cup) – this will make the cookies a little more dry but they should stick together more easily.
If you’re using the bottom of the peanut butter jar, which tends to be less oily, definitely use the full 1/3 cup coconut oil, otherwise your cookies will be too dry.
I use a cookie scoop to drop the batter onto the baking sheet because this can get a little messy using your hands but if you don’t have a cookie scoop, you could use an ice cream scoop or 1/4 cup measuring cup.
I use maldon sea salt for finishing these off before they go in the oven but any coarse flaky sea salt will do.
Pro Tip: After the cookies are done baking, let them cool on the baking sheet for 2-3 minutes, and then transfer to a wire rack. Let cookies cool completely before storing so they don’t fall apart when you try to pick them up.
Are these cookies healthy?
I don’t love labeling foods as good or bad, healthy or unhealthy, but these cookies definitely have some nourishing ingredients in them like rolled oats (fiber!), peanut butter (plant-based protein and fat!), dark chocolate (antioxidants!), and flax seed (fiber and omega-3s!)
I’m allergic to peanuts! Can I replace the peanut butter?
Of course! If you are allergic to peanuts but are not allergic to tree nuts, you can use almond butter or cashew butter instead! If you are allergic to peanuts and tree nuts, try using sunflower seed or pumpkin seed butter!
I’m dairy-free but not vegan. Can I use regular eggs?
Yes, you can use two eggs in place of the flaxseed and water.
Why are my cookies are falling apart?
Let cookies cool completely to room temperature before handling to avoid falling apart. If you want to eat a cookie warm (who doesn’t?!), just expect that it won’t be super sturdy and handle it gently. Even if it breaks apart, it still tastes SO delicious.
How do I know if my chocolate is vegan?
Check the ingredients. If it says it contains milk, it’s not vegan. Higher-quality dark chocolate (over 50%) tends to be vegan, but be sure to double-check the ingredient list. Cocoa butter is vegan, so not to worry about that one!
How should I store these cookies?
These cookies can be stored at room-temperature for up to five days. They also keep well in the fridge and the freezer! I usually will pop them in the freezer and eat them semi-frozen! These are best stored side-by-side versus on top of another to prevent sticking.
For more of my cookie recipes, check out these below:
- Tahini Chocolate Chunk Cookies
- Gluten Free Pumpkin Chocolate Chip Cookies
- Easy Peppermint Dark Chocolate Chip Cookies
- Dark Chocolate Almond Butter Cookies with Sea Salt
If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!Print
No flour needed! These melt-in-your-mouth vegan peanut butter chocolate chip cookies are made with rolled oats, making this recipe gluten-free too!
- 2 tablespoons ground flaxseed
- 6 tablespoons water (1/4 cup + 2 tablespoons)
- 1/2 cup coconut oil, melted
- 1 cup creamy, unsalted peanut butter
- 3/4 cup maple syrup
- 2 teaspoons vanilla
- 3 cups gluten-free rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
- Maldon sea salt (or any flaky sea salt)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together flaxseed and water until combined. Let sit in the refrigerator until gelatinous, at least 15 minutes.
- In a medium mixing bowl, whisk coconut oil, peanut butter, maple syrup, vanilla and flax eggs until smooth and creamy.
- In a large mixing bowl, stir oats, cinnamon, baking soda, salt, and chocolate chips until well combined.
- Add wet ingredients to the dry and stir to combine until mixture is sticky.
- Using a cookie scoop or ice cream scoop, drop 2-inch rounds of batter onto the baking sheet so cookies are a few inches apart. Sprinkle flaky sea salt over tops of cookies. Bake until golden-brown and somewhat firm to the touch, about 14-16 minutes.
- Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool. Let cool completely before serving.
- Let cookies cool completely before serving and storing so they don’t fall apart when you try to pick them up.
- If you are allergic to peanuts but are not allergic to tree nuts, you can use almond butter or cashew butter instead! If you are allergic to peanuts and tree nuts, try using sunflower seed or pumpkin seed butter!
- If you’re dairy-free but not vegan, you can use two eggs in place of the flaxseed and water.
- To know if your chocolate is vegan, check the ingredients. If it says it contains milk, it’s not vegan. Higher-quality dark chocolate (over 50%) tends to be vegan, but be sure to double-check the ingredient list. Cocoa butter is vegan, so not to worry about that ingredient!
- The batter should be sticky, but not dry. If you’re using a natural peanut butter and it’s pretty oily, you might be able to reduce the coconut oil slightly (to 1/2 cup) – this will make the cookies a little more dry but they should stick together more easily.
- If you’re using the bottom of the peanut butter jar, which tends to be less oily, definitely use the full 1/3 cup coconut oil, otherwise your cookies will be too dry.
- I use a cookie scoop to drop the batter onto the baking sheet because this can get a little messy using your hands but if you don’t have a cookie scoop, you could use an ice cream scoop or 1/4 cup measuring cup.
- Category: Cookies
- Method: Baking
Keywords: vegan gluten free chocolate chip cookies, gluten free peanut butter chocolate chip cookies, vegan peanut butter oatmeal chocolate chip cookies
This recipe was retested, reshot, and revamped to bring you the most delicious (and beautiful!) recipe. The original recipe was published February 2016.