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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.
Amazing!!!! These cookies are so easy to make and delicious. Thanks for sharing. 😊
I’m so glad you enjoyed this recipe!
Almost all your recipes feel fail proof. Made these. My peanut butter was hard because it was in the fridge so the warmed up oat milk helped a lot. also was making this with a toddler to after we mixed the wet ingredients we had to take a break of 10 mins. When I came back, the wet ingredients had dried up a bit so I added a bit more oat milk. And we only needed 1/2 cup flour (use half whole wheat and half plain)
They’re delicious. Next time I would make them thinner to make it all crunchy.
So awesome! Credit is yours too as you adjusted it 🙂
I made these right away after having seen the recipe and realising that I have all the ingredients at home! (Happens rarely as a student…) I loved them!! I had a really ripe banana so I mashed it up and included it in the dough, was delicious. I’m shocked how light they turned out (as in weight). i will make them all the time now, so quick and easy:)
Hooray! So glad you enjoyed this!
I replaced peanut butter with sunflower seed butter, and replaced the chocolate chips with homemade vegan chocolate chunks (coconut oil, maple syrup, stevia, and cacao powder) they taste sooo good. however, i put them in the fridge and the next day the inside was green!!! any ideas why??
no worries allie; totally harmless; The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. Depending on the recipe, a splash of lemon juice may help
Super easy & delicious!!! (didn’t have maple syrup so I followed the substitution you gave in a previous comment & they came out perfectly!)
Does anybody still say Amazeballs?
Because that’s what this recipe is.
I’m printing this little gem out to add to my recipe collection.
Thank you!
Made these today, super yummy! Not too crispy and not too soft, this is a great recipe and will make it again!
I doubled the recipe; some for me and some for the xmas potluck.
Thank you!
awesome!
I love the flavor but mine came out a bit dry…should I add applesauce or more oat milk? Thank you!!!
prob the particular brand of pb. use lesser flour and bake for a min or so less time. Oven temps vary and if he oven is heating more then it would crisp them out faster.
Ok thanks!! I did use an oil free pb so maybe that was it? I will try again. (I ate them all anyway, don’t worry!)
I definitely gonna try this recipe. How do i convert this recipe as Savoury Cookies?
you can use 1 tbsp maple syrup, 2 tbsp non dairy milk and 1 tbsp oil , instead of the 1/3 cup maple syrup. Add 1/2 tspsalt and herbs of choice like cumin, ajwain etc.
Hi!! Can’t wait to try these. Is there a certain brand of peanut butter that you use? Some brands are only peanuts and salt, no oil or sugar.
Also, I was reading your oatmeal cookie recipe with tahini. You mentioned that it added a buttery richness, but could be a tad bitter. Could you please elaborate on how different butters may change the taste/texture. Sorry this is so long..thanks!!
i use whole foods brand, that one has oil. I use almond butter as a sub as its easier to find that without any added oil.
tahini is sesame seed butter and sesame seeds have a bitter profile. they have similar fat content but lower protein. Nut butters will hae similar textures and flavors like peanut butter, almond butter, cashew butter . peanut butter has the stronger peanutty flavor while almondand cashew are milder nutty flavor. Tahini has a strong nutty + bitter flavor. tahini makes lighter cookie with similar crisp crumb texture as nut butter cookies which will be slighly more dense. You can probably make a quarter recipe with each to find the one that you really love 🙂
Great explanation..thank you!!