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    Home » Recipes » Vegan Recipes

    Vegan Peanut Butter Oatmeal Cookies (One Bowl!)

    Published: Feb 25, 2020 Last Modified: Feb 2, 2021 by Allison

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    a pinterest graphic with the title of the recipe and a photo of a stack of four of the cookies on parchment paper
    a stack of the cookies on a sheet of crumpled parchment paper
    cookie about to be dipped into glass of almond milk

    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!

    a hand holding one of the vegan peanut butter oatmeal cookies after dunking it 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.
    a close up shot of a stack of vegan peanut butter oatmeal chocolate chip cookies with a glass of almond milk in the background.

    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 ½ 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.

    a box of Miyokos vegan cultured butter on a grey countertop
    vegan butter and peanut butter in a stainless steel bowl after being beaten with an electric mixer.
    the beaten  butter and peanut butter in a bowl with brown sugar, white sugar, and the flax egg.

    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.

    vegan peanut butter cookie dough balls on a baking sheet
    vegan peanut butter cookies before going into the oven, showing a cross hatch pattern on top

    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.

    the baked vegan peanut butter oatmeal cookies fresh out of the oven on a beige backdrop

    Get your glass of almond milk ready for dunking.

    a stack of four vegan peanut butter oatmeal cookies on a crumpled sheet of parchment paper with a glass of almond milk in the background.
    a hand holding a vegan peanut butter oatmeal cookie about to be dunked in the glass of almond milk
    a hand dunking one of the cookies into a glass of almond milk- an action shot.
    the cookie right after being dunked into the almond milk, with a drop of almond milk dripping off of the cookie

    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!

    Enjoy!

     

     

    Print
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    Vegan Peanut Butter Oatmeal Cookies (One Bowl!)


    ★★★★★

    5 from 1 reviews

    • Author: Allison
    • Total Time: 20 minutes
    • Yield: 20-24 cookies 1x
    • Diet: Vegan
    Print Recipe
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    Description

    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. 


    Ingredients

    Scale
    • ½ cup vegan butter (I use Miyokos brand) OR ⅓ cup refined coconut oil (see note)
    • ½ cup smooth natural peanut butter
    • 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
    • ½ cup organic cane sugar
    • ½ cup organic brown sugar
    • 1 tsp baking soda
    • ½ tsp fine sea salt
    • 1 ¼ cups light spelt flour
    • 1 cup rolled oats
    • ½ cup semisweet chocolate chips (optional)

    Instructions

    1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. 
    2. Whisk together the flax and water in a small dish and set aside for a few minutes to gel.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

    Notes

    Since re-testing these cookies with refined coconut oil, I found that using ⅓ cup of coconut oil gives the perfect texture, similar to that of using ½ cup of the vegan butter. 

    • Prep Time: 10 minutes
    • Cook Time: 10 minutes

    Keywords: vegan peanut butter oatmeal cookies one bowl

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sheila

      February 27, 2020 at 6:48 pm

      Great recipe. Peanut butter .and oatmeal – perfect combo.. TASTY!!

      ★★★★★

      Reply

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