These one bowl vegan peanut butter oatmeal cookies are outrageously delicious: slightly crispy around the edges, soft on the inside, and perfect for dunking into a glass of almond milk!
Yes, I know. There are thousands of vegan peanut butter cookie recipes out in the blogosphere. But hear me out on this one: I do believe with all of my heart that my veganized version of my dear great grandmother Agnes’ famous “Pea Oaties” is one of the best. What makes these vegan one bowl peanut butter oatmeal cookies so good? They’re:
- Crisp around the edges and perfectly soft on the inside
- Tender and chewy
- Bursting with peanut butter
- Made for dunking into a glass of almond milk
- Easy to throw together at a moment’s notice
- Made with normal, everyday ingredients, most of which you already have in your pantry.
Yes, these cookies are sweetened with a combination of cane sugar and brown sugar- a departure from my usual preference for less refined sweeteners like maple syrup, dates, and coconut sugar, but so essential for making a perfectly chewy cookie, in my opinion. I’ve made lots of cookies with coconut sugar, but I find brown sugar and cane sugar work better. There’s a place for all foods, and when it comes to making perfect cookies, I’m going to opt for the ingredient that yields the most delicious result. I think you should, too. 🙂
As far as vegan butter goes, I always recommend Miyokos brand cultured vegan butter. It’s palm oil-free and made with coconut oil and cashews. I buy it at Loblaws in Ontario. If you can’t find Miyokos vegan butter where you live, use refined (deodorized) organic coconut oil instead.
I added chocolate chips to half of the cookie dough since I was making these cookies with my mom in mind, and goodness knows how much we both love chocolate! If you’re not a chocolate fan, feel free to omit the chocolate chips entirely. You can add anywhere from 1/2 cup to 1 cup of semisweet chocolate chips to the entire cookie dough, depending on how chocolatey you like your cookies.
how to make one bowl vegan peanut butter cookies
Make a flax egg and set aside to gel. In a large bowl, beat together the vegan butter and peanut butter.
Add the sugars, flax egg, and vanilla, and mix until incorporated.
Add the dry ingredients one by one, mixing after each addition. Add the chocolate chips, if using.
Form the dough into 20-24 balls and divide between 2 parchment paper-lined baking sheets. Flatten the balls in a cross-hatch pattern with a fork.
Bake for 10-12 minutes, then let the baked cookies cool on the sheets for a few minutes before transferring them to a wire cooling rack.
Get your glass of almond milk ready for dunking.
more vegan cookie recipes
If you enjoy these vegan peanut butter oatmeal cookies, you might also like these vegan cookie recipes:
- Vegan Pumpkin Chai Cranberry Cookies
- Vegan Peanut Butter and Jam Cookies
- Vegan Pumpkin Spice Oatmeal Cookies
I hope that these one bowl vegan peanut butter cookies become a staple in your household, just as they have in mine! If you make them, leave a comment and rating below, and tag @upbeet.kitchen and #upbeetkitchen on Instagram, too!
One-bowl vegan peanut butter oatmeal cookies that are easy and delicious. Crisp around the edges and soft on the inside, these are the ideal peanut butter cookies! Inspired by my dear great grandmother’s recipe. <3
- 1/2 cup vegan butter (I use Miyokos brand) or refined coconut oil
- 1/2 cup smooth natural peanut butter
- 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 cups light spelt flour
- 1 cup rolled oats
- 1/2 cup semisweet chocolate chips (optional)
- Whisk together the flax and water in a small dish and set aside for a few minutes to gel.
- Using an electric mixer, beat together the vegan butter or coconut oil and peanut butter. Add the flax egg, cane sugar, and brown sugar and beat again to incorporate.
- Add the baking soda, salt, and flour one by one, mixing after each addition. Stir in the rolled oats and chocolate chips, if using. You should be able to roll the dough into balls without it sticking to your hands; i.e. you want it to be neither too soft nor too dry. If it seems too sticky, add a bit more flour, and if it feels too dry, add a splash of plant milk.
- Form into 20 balls for medium-sized cookies or 24 balls for small cookies and divide between 2 parchment paper-lined baking sheets. Flatten the balls with a fork in a cross-hatch pattern.
- Bake for 10-12 minutes. Let them cool for a couple of minutes before removing from the cookie sheets and transferring to a wire cooling rack.