These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 ingredients, and are ready within 30 Minutes. No Refined Sugar, Oilfree. Easily made Gluten-free. Vegan Soyfree Recipe.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 12
- Category: Cookie, Snack
- Cuisine: American, Vegan
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.