Vegan Oatmeal Peanut Butter Cookies are soft and chewy cookies with a rich, nutty taste. A combination of rich rolled oats and smooth peanut butter makes these cookies both delicious and soothing to the heart. There is a touch of vanilla and brown sugar that brings some sweetness and warmth. Vegan Oatmeal Peanut Butter Cookies offer the ideal blend of sweetness & health, being both rich in nutrients and flavorful. This is a small recipe; however, you can easily divide it into two as long as you have more to share.
STATS
- Diet: Vegan
- Prep Time: 15 minutes
- Course: Dessert / Snack
- Cuisine: American
- Serving Size: 1 cookie
- Cook Time: 12 minutes
- Yield: 12 cookies
- Difficulty: Easy
- Cooking Method: Baking
- Total Time: 27 minutes
EQUIPMENT
- Mixing bowls
- Measuring cups & spoons
- Hand whisk/electric mixer
- Spatula
- Baking sheet
- Parchment paper Cooling rack
INGREDIENTS
- 1 cup rolled oats
- ½ cup creamy peanut butter
- ¼ cup plant-based milk
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup brown sugar
- 1 teaspoon vanilla essence
- ½ teaspoon baking soda
INGREDIENT NOTES
Rolled oats:
- Make the cookies bitey and chewy. They also provide fibre and make the cookies full.
Peanut butter:
- Peanut butter should be creamy. Raw peanut butter with no sugar added is best.
All-purpose flour:
- Holds the other items together & gives the flour structure. You may replace whole wheat flour with a heavier cookie.
Brown sugar:
- It is sweet and moist. A lighter substitute is coconut sugar, which has a caramel flavor.
Vanilla extract:
- Gives it a warm and rich flavor. Pure vanilla is the best flavor.
Baking soda:
- This is added to ensure that the cookies rise a little and remain soft.
Salt:
- Sweetens the taste and adds a nutty taste.
INSTRUCTIONS
- Set your oven to 350°F (175°C) for warm it.
- Use foil paper (parchment paper) for covering a baking sheet.
- Combine the cream of peanut butter and brown sugar in a mixing dish and mix till smooth.
- Pour in the vanilla essence and plant-based milk. Stir till everything is well blended.
- Mix the flour, vinegar, rolled oats, salt, baking soda in a separate basin.
- Fold the dry items into the wet mixture carefully.
- Work the dough till it becomes thick.
- Using a spoon, spoon the cookie dough onto the baking tray. Form into little rounds, allowing room for them to overlap.
- Using a fork, gently press each biscuit to slightly flatten it.
- Bake till the edges are brown, 10 to 12 minutes.
- After taking them out of the oven, For two minutes, put them on the baking pan.
- Before serving, move to a cooling rack to finish cooling. TIPS
- Even portions can be made with a cookie scoop.
- Do not bake too long since the cookies will harden as they cool.
- To make it extra add vegan chocolate chips.
- Before baking sprinkle some sea salt on the top to make it sweet and salty.
- Bake the dough after 10 minutes of chilling in case you want thick cookies.
STORAGE INFORMATION
Fridge:
- Store cooled cookies in an airtight sealed box for 5 days. They stay soft and chewy.
Freezer:
- Freeze cookies in a sealed bag for the next 2 months. Soften at room temperature before serving.
FAQs
May I use thick peanut butter in place of creamy?
- Yes. The cookies will have more crunch and bits of nut with chunky peanut butter.
Can i prepare this with gluten-free?
- Yes. Replace a general-purpose flour with a gluten-free mixture. Check that your oats are gluten-free.
What can I do to have less sweet cookies?
- If you cut the sugar in half or substitute maple syrup, the texture will be a little different.
Do I need to chill the dough?
- Omit, but chilling makes the cookies a little fatter and chewier.
Can I double this recipe?
- Absolutely. There is no need to change anything; just triple all of the ingredients and bake in batches.
NUTRITIONAL INFORMATION
Calories: 145
Carbohydrates: 17 g
Protein: 4 g Fat: 7 g
Fiber: 2 g
Sugar: 8 g
Calcium: 2% DV
Iron: 4% DV
Potassium: 90 mg
Sodium: 95 mg
