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top down view of a vegan chocolate chip cookie placed on a cooling rack

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 16 minutes
  • Cook Time: 30 minutes
  • Total Time: 46 minutes
  • Yield: 30 cookies 1x
  • Diet: Vegan

Description

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!


Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together flaxseed and water until combined. Let sit in the refrigerator until gelatinous, at least 15 minutes.
  3. In a medium mixing bowl, whisk coconut oil, peanut butter, maple syrup, vanilla and flax eggs until smooth and creamy.
  4. In a large mixing bowl, stir oats, cinnamon, baking soda, salt, and chocolate chips until well combined.
  5. Add wet ingredients to the dry and stir to combine until mixture is sticky.
  6. 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.
  7. 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.

Notes

  1. Let cookies cool completely before serving and storing so they don’t fall apart when you try to pick them up.
  2. 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!
  3. If you’re dairy-free but not vegan, you can use two eggs in place of the flaxseed and water.
  4. 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!
  5. 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.
  6. 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.
  7. 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