This post contains affiliate links. Please see our disclosure policy.
These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe
There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed!
Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!
For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend.
More Cookies from the blog
- Chocolate Tahini Cookies. Grainfree. Nutfree
- Cinnamon Roll Cookies. No Oil
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Cardamom Snikerdoodles. GF option
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
Step by Step photos:
Assemble the ingredients. Warm the non dairy milk. That will help mix the nut butter into the wet ingredients more easily.
Mix all the wet ingredients until smooth. 
Fold in the flour and oats and mix in, then fold in the chocolate chips to make a soft cookie dough. If it starts to feel too stiff, add in sprinkles of non dairy milk or oil.
Scoop and flatten onto parchment lined baking sheet.
Bake to preferred crispness, a minute less for softer and a minute more for crispier. 
Store on the counter for a few days or refrigerate for longer.
Tips to make your favorite nut butter oatmeal chocolate chip cookies
- These cookies work with most all nut butters.
- Nut butters have varying consistency from smooth drippy (almond butter) to thick peanut butter. If the nut butter is too thick/stiff keep it outside to come to room temperature before using.
- Depending on the nut butter consistency you will need a few tbsp more or less flour in the dough. The dough maybe soft or slightly stiff. If it starts to feel too stiff, add in sprinkles of non dairy milk or oil to make it easier to handle.
- Bake time depends on the oven, nut butter and your preference of crisp, soft texture. Play around with each batch to find the right time to bake all the next batches!
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup smooth peanut butter
- 1/3 cup maple syrup
- 2 tbsp warmed non dairy milk, , such as almond, soy or coconut
- 1 tsp vanilla extract
- 3/4 cup old fashioned oats, , use certified gluten-free if needed
- 3/4 cup flour, , I use a mix of all purpose and wheat. Use Oat flour or gf blend for glutenfree
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/3 cup vegan chocolate chips, , use dried fruit like raisins, currants, blueberries or cranberries for no chocolate
Instructions
- Line a baking sheet with parchment. Preheat the oven to 350 deg F ( 180 C)
- Mix the peanut butter, maple, warmed non dairy milk and vanilla until smooth. it will take a minute to combine. (The warm milk will help the nut butter mix in more easily).
- Mix the baking soda and salt into 1/2 cup flour. Add the mixed flour and oats to the nut butter bowl and mix well. Add spices such as cinnamon or pumpkin pie spice if you wish
- Add more flour if the mixture is too sticky. Depends on the flour and the nut butter. I need 2 to 4 tbsp more * .Fold in the chocolate chips.
- Bring the dough together. Use a 1.5 tbsp cookie scooop and scoop onto parchment lined baking sheet.
- Press each scoop down to flatten. Add some chocolate chips on top if needed.
- Bake at 350 F for 12 to 14 mins, longer for crispier. Cool for 5 mins, then remove from the pan and cool completely.Store on the counter for upto 5 days. Refrigerate for freshness for upto 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa, wanting to make these as they sound awesome – and every recipe I have ever made of yours IS awesome!!!. Am wondering though could I use chickpea flour instead of the normal flour? I made your ‘Chickpea Flour Choc Chip Cookies’ last night and they have been the biggest hit so am now in love with chickpea flour and want to use it in everything!!! 😉
chickpea flour is a tricky ingredient. It can taste bitter and raw, if not cooked enough time. Also more more noticeable If you are not accustomed to the flavor. So for the chickpea cookie recipe, i adjusted the recipe so that there is extra roasting happening and some caramelization with the added ingredients. That wont happen here with the fatter cookies and volume from the nut butter. You can trychickpea flour, but you might not like the flavor 🙂 , use oat flour instead or just omit flour entirely. it will work just fine. chill for a bit so the dough is easier to handle.
Hi Richa,
These are the best, real crunchy biscuits. Thank you so much for all the testing you must do to get these successful recipes. I only have a fan forced oven. Are your oven temperatures for a fan forced oven or a standard conventional oven without a fan?
Awesome! standard oven without fan. you might have to bake at a reduced temperature for the fan oven. Reduce by 25 deg. The cookies prob got a bit extra crunchy because of the fan oven.
Hi Richa,
Need a suggestion if I have 2 ingredients – original maple butter(sweet) and peanut butter at home,. Idea still remains that I would not want to add more sugar any which way, how can I replace maple syrup with maple butter or any other healthier alternative for a bit of sweetness and what would be the new proportion be?
maple butter is thickened maple syrup so it wont work. it might makethe cookies a bit too crisp/hard. You can use date syrup or coconut sugar + non dairy milk
Hi Richa,
I made the awesome cookies today and turned out really well and received a lot of compliments!! Thanks a lot for that😊😊I wanted to confirm one thing that is it okay that the batter as per recipe will be dry and hard, since the oat flour, peanut butter etc aren’t v smooth to mix (manually done), so to make it doable i added 6tsp of almond milk! Any suggestions to have a better mixing experience or smoother batter??
let the peanut butter sit outside to come to room temperature. Or you can microwave it for 5-10 seconds until it is softer. then the mixing will be easier. it probably also depends onthebrand of the peanutbutter etc. You can use a few tbsp less flour also to help.
Hope this helps!
I have made these twice, so far. This time, I used crunchy peanut butter, added cinammon and unsweetened coconut. It was a hit with the kids!
awesome!
If I use oat flour is it the same measurement as the AP?
yes
I made these a few days ago and they were delicious! I did half of the batch with chocolate chips and half without—both were terrific. Two thumbs up for being super easy to make, too!!
Thanks!
I made these this weekend and they came out great! I used all whole wheat with no problems. Even my non-vegan skeptical partner liked them a lot—that’s saying something.
awesome!
delicious and flavorful!!! They are fast to make which is good because they don’t stick around long.
Wow! Made these with peanut flour instead of AP, and swapped half the peanut butter with banana puree to make it a bit lower calorie and higher protein. Delicious!
great idea!
Yum Yum Yum!! Thank you so much for sharing your amazing recipes. So easy to follow and taste delicious and healthy.
thanks!
Hi Rica, I’m wondering if I’m doing something wrong. I didn’t add extra flour to my dough, but when I put the cookies in the oven to bake, the oven started showing some smoke. The cookies were still baking though. Do you think it’s because I subbed applesauce for maple syrup? Please help!
were the cookies burning or the parchment paper ?