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.
- 1/2 cup vegan butter (I use Miyokos brand) OR 1/3 cup refined coconut oil (see note)
- 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)
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- 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.
Since re-testing these cookies with refined coconut oil, I found that using 1/3 cup of coconut oil gives the perfect texture, similar to that of using 1/2 cup of the vegan butter.
Keywords: vegan peanut butter oatmeal cookies one bowl