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
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:20 medium cookies 1x
1/2 cup vegan butter (I use Miyokos brand) or refined coconut oil
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.