These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies come together in one bowl with just eight ingredients and are ready in about 30 minutes. No refined sugar and no added oil (depending on your nut butter). They’re tender, hearty, and melt in your mouth. Easily made gluten-free and soy-free. Jump to Recipe
Peanut butter, oats, and chocolate chips are a classic combination—nutty and hearty with the oats and irresistibly chocolatey. These cookies are a cross between almond-butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies, but use simple pantry ingredients and require no vegan butter, oil, refined sugar, electric mixer, or extensive prep.
Customize them with spices like cinnamon or pumpkin pie spice, or stir in toasted nuts and seeds to turn them into a breakfast-style snack cookie. For a no-chocolate option, use dried fruit such as raisins, currants, blueberries, or cranberries. To make these gluten-free, use certified gluten-free oats and a gluten-free flour blend.
More Cookies from the Blog
- Chocolate Tahini Cookies — grain-free, nut-free option
- Cinnamon Roll Cookies — oil-free
- Peanut Butter Chickpea Cookie Pie — can be nut-free, gluten-free option
- Lemon Chia Cookies — gluten-free option
- Cardamom Snickerdoodles — gluten-free option
- Paleo Chocolate Chip Cookies — grain-free, gluten-free
- Almond Butter Oatmeal Cookies — gluten-free, oil-free
- Ginger Tahini Cookies — gluten-free option
Step-by-Step
Assemble the ingredients and warm the non-dairy milk slightly—this helps the nut butter blend smoothly into the wet ingredients.
Mix the peanut butter, maple syrup, warmed non-dairy milk, and vanilla until smooth; it may take a minute to combine. Stir in the oats and flour mixture, then fold in the chocolate chips to make a soft cookie dough. If the dough is too stiff, add a splash of non-dairy milk or a little oil to adjust the texture.
Scoop the dough (about 1.5 tablespoons per cookie) onto a parchment-lined baking sheet and flatten each scoop slightly. Add a few extra chocolate chips on top if you like.
Bake to your preferred texture—about 12–14 minutes at 350°F (180°C). Remove and cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Store at room temperature for up to five days or refrigerate to keep them fresh for up to two weeks.
Tips for Success
- These cookies work with most nut butters; sunbutter is a nut-free alternative.
- Nut butters vary in consistency. If your nut butter is thick, bring it to room temperature before using for easier mixing.
- Flour needs can vary by nut butter and type of flour. If the dough is overly stiff, add a little non-dairy milk or oil, a teaspoon at a time, until it reaches a soft, workable consistency.
- Bake times vary by oven and personal preference—shorter for softer cookies and longer for crispier ones. Test one or two first to dial in the timing.
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Servings: 12
Ingredients
- 1/2 cup smooth peanut butter
- 1/3 cup maple syrup
- 2 tbsp warmed non-dairy milk (almond, soy, or coconut)
- 1 tsp vanilla extract
- 3/4 cup old-fashioned oats (use certified gluten-free if needed)
- 3/4 cup flour (use oat flour or a gluten-free blend for gluten-free)
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/3 cup vegan chocolate chips (or dried fruit for no-chocolate option)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment.
- Mix the peanut butter, maple syrup, warmed non-dairy milk, and vanilla until smooth.
- Combine the baking soda and salt with 1/2 cup of the flour. Add the flour mixture and oats to the wet ingredients and mix well. Add spices if desired.
- If the dough is too sticky, add more flour a tablespoon at a time (you may need 2–4 tbsp extra depending on your nut butter). Fold in the chocolate chips.
- Use a 1.5 tbsp scoop to portion dough onto the prepared sheet. Press each scoop down slightly and top with extra chips if desired.
- Bake for 12–14 minutes, adjusting time for softer or crispier cookies. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Swap in other nut butters (almond, cashew, hazelnut, etc.) for variety. For a nut-free version, use sunflower seed butter (sunbutter). Many commercial nut butters contain added oils, which will affect the amount of flour needed—adjust as necessary. Store cookies at room temperature up to 5 days or refrigerate for longer freshness. Nutrition info is an approximation per cookie (assuming 12 cookies).