Satisfy your sweet tooth with these amazing oatmeal peanut butter cookies – they're vegan, gluten-free, and oil-free! A delightful treat for everyone.

If you're looking for a delicious treat that's not only mouthwatering but also suitable for vegans and those with gluten sensitivities, then you're in for a treat! These Oatmeal Peanut Butter Cookies are a delightful fusion of oats, peanut butter, and a few simple ingredients that come together to create a symphony of flavors in each bite.
They're chewy, nutty, and irresistibly good. Plus, they're easy to make, so let's dive into this scrumptious recipe!
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Ingredients Notes
To make these oatmeal peanut butter vegan cookies you need
- Peanut Butter: You can use any type of peanut butter you prefer, whether it's creamy or chunky. If you have a peanut allergy or want to try something different, almond butter, cashew butter, or sunflower seed butter can be excellent substitutes.
- Oats: Rolled oats are typically used in oatmeal cookies. In my experience kids like quick oats cookies even more, they are chewier and smoother. Go for gluten-free tagged oats if you are sensitive to gluten.
- Hazelnuts: Hazelnuts add a wonderful crunch and flavor. If you don't have hazelnuts or want to try something else, you can use chopped almonds, walnuts, pecans, or even sunflower seeds for a different texture and taste. Vegan chocolate chips are even a perfect choice.
- Oat Flour: Oat flour will help to bind the cookies even better. To make your oat flour, grind rolled oats in a blender or food processor until they reach a fine, flour-like consistency. Alternatively, you can use a certified gluten-free flour option.
- Coconut Shreds: Coconut shreds provide a tropical twist. If you're not a fan of coconut, you can skip it or replace it with chopped dried fruits like raisins, cranberries, or apricots.
- Almond Milk: Almond milk is a plant-based milk often used in vegan recipes. You can substitute it with any other non-dairy milk like soy milk, oat milk, or coconut milk.
- Sugar: In this recipe, I am using granulated sugar, you can use brown sugar, coconut sugar, or even maple syrup. Adjust the quantity to suit your desired level of sweetness.
- Baking Powder: It helps to avoid the hardening of cookies so that they show the best crumbly crispy texture after baking.
How to Make the Oatmeal Peanut Butter Cookies
Preparation
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil to prevent sticking.
Combine the Ingredients
- In a large bowl, combine the peanut butter, sugar, and almond milk. Mix until creamy and nicely incorporated.
- Next, add oats, oat flour, baking soda, and coconut flakes.
- For an extra touch of crunch and nutty flavor, fold the hazelnuts into the cookie dough. If you're not a fan of nuts, you can skip this step, but trust us, the hazel nuts take these cookies to the next level! Mix with a spatula or wooden spoon.
Mix and Shape
- Next, use your hands to gather all the cookie dough into a cohesive ball.
- Knead the cookie dough lightly and only for a moment, just enough to ensure that any remaining dry or unevenly mixed ingredients are fully incorporated. Do not over-knead, as this can make your cookies tough.
- Take a spoonful of the cookie dough and roll it into a thick disc shape. Place vegan oatmeal peanut butter cookies on the prepared baking sheet, leaving enough space between each cookie as they will spread while baking.
Bake and Serve
- Pop the baking sheet into the preheated oven and bake for 10-12 minutes or until the edges of the cookies turn golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set. Then, transfer them to a wire rack to cool completely. Once cooled, grab a glass of your favorite non-dairy milk and indulge in the blissful combination of peanut butter and oats!
Expert Tips
- Opt for natural peanut butter without added sugars or hydrogenated oils. High-quality peanut butter contributes to a better flavor and texture.
- Allow peanut butter to come to room temperature before using. This promotes even mixing and smoother dough.
- If you like your cookies a bit chewier, bake them for the shorter end of the recommended time. For crispier cookies, leave them in the oven for a minute or two longer.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking while they are still soft.
Storage
Store your oatmeal peanut butter cookies in an airtight container at room temperature for up to a week. To maintain cookie crispness, add bread or a silica gel packet to absorb excess moisture in the container.
If you want to store your cookies for more than a week, you can freeze them. Place the cookies in an airtight container or a resealable freezer bag, with layers separated by parchment paper. Cookies can be frozen for up to three months. Thaw them at room temperature before enjoying them.
Try Some More Vegan Cookies
If you like oatmeal peanut butter cookies (vegan) recipe you may also like
- VEGAN CHOCOLATE CRINKLE COOKIES
- SOFT PUMPKIN COOKIES (Gluten-Free)
- VEGAN RED VELVET CRINKLE COOKIES
- VEGAN ALMOND FLOUR COOKIES (Gluten-Free)
- EGGLESS CHOCOLATE CHIP COOKIES
These Vegan Oatmeal Peanut Butter Cookies are wonderfully crunchy and perfectly sweet. Once you make them, you will find them addicting.
Love this Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and, if you REALLY like this, consider leaving a comment with your thoughts!
Oatmeal Peanut Butter Cookies
Ingredients
- ½ Cup Peanut Butter
- ½ Cup Sugar
- 2 Tbs Almond Milk
- ¾ Cup Oats
- ¼ Cup Oat Flour
- ½ Tsp Baking Soda
- ⅓ Cup Coconut shreds
- ¼ Cup Hazelnuts
- ½ Tsp Vanilla Essence
Instructions
Prepration
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil to prevent sticking.
Combine all Ingredients
- In a mixing bowl, combine the peanut butter, sugar and almond milk and mix until creamy and nicely incorporated.
- Next, add oats, oat flour, baking soda and coconut flakes.
- For an extra touch of crunch and nutty flavor, fold in the hazel nuts into the cookie dough.
Mix
- Next, use your hands to gather all the cookie dough into a cohesive ball. Knead the cookie dough lightly and only for a moment, just enough to ensure that any remaining dry or unevenly mixed ingredients are fully incorporated. Do not over-knead, as this can make your cookies tough.
Shape
- Take spoonful of the cookie dough and roll them into thick disc shape. Place them on the prepared baking sheet, leaving enough space between each cookie as they will spread while baking.
Bake
- Pop the baking sheet into the preheated oven and bake for 10-12 minutes or until the edges of the cookies start to turn golden brown. Keep a close eye on them to avoid overcooking, as cookies continue to set once removed from the oven.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set. Then, transfer them to a wire rack to cool completely. Once cooled, grab a glass of your favorite non-dairy milk and indulge in the blissful combination of peanut butter and oats!
Notes
- These cookies work with almost all kinds of nuts. What you can do is add toasted nuts if you want more of a crunch and traditional toasted aroma.
- Not a nuts lover? You can go for without nuts too. Their incredible taste works either way. Or you can add chocolate chips or cranberries.
- Before adding peanut butter keep it at room temperature so that it’s not too thick. This will help you in mixing later.
- If you want soft rather than crispy cookies, change the baking time of your oven. I like the crisp so 15 minutes is my choice. Although you can reduce the timing if you want them soft.
- If you want a fancy cookie you can add chocolate chips along with your favorite nuts. This will bring more of a chocolaty flavor.
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