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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.
Made these today and they were easy and delicious – definitely going in the regular rotation!
I’m glad that they’re there!
I substituted honey for maple syrup, added 3 tablespoons of chia seeds, and tossed in some raisins. Success!
yay!
So delicious! I bookmarked this, there is a lot of flexibility in this recipe, thank you for sharing!! Xo
thanks for popping in ♡
Wonderful
thanks for popping in ♡
Making these for a second time in two weeks. Delicious and easy. I am going to cook for 12 minutes this time as I like them a little softer. Thanks Richa! I love your recipes.
These are great! I love how hearty they are – perfect as breakfast cookies. I subbed roasted unsalted peanuts for the chocolate chips and they’re wonderfully peanut buttery and crunchy. And I love that they’re not super high calorie. I can have 2 for breakfast with tea!
Yay
Hi Richa, I want to try these cookies–they look and sound delicious. I’m really getting into no-oil vegan cooking. Question: Do you think steel-cut oats would work OK? I have a lot of steel-cuts oats at home but no rolled. Thanks in advance and all the best.
Steel cut oats will be like stones jn the cookies. You need old fashioned or quick cooking oats as they would cook in that much time.
Ah, right. Thanks for the quick response re: steel cut oats.
Is the peanut butter unsweetened?
Either will work
Great cookies but this recipe definitely needs a flax egg, as the dough is too crumbly without it. Otherwise, it’s a great tasting cookie!
My peanut butter must be much drier than yours because I had to add a lot more and also added some coconut oil and the dough was still dry. I finally added a little water which helped. Interesting result for me.
Hmm add much less flour tkk ok begin with. Also warm the nut butter before using. Maybe the oils were too set so that makes mixing difficult and the dough dry.