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These are the best thick and chewy vegan peanut butter oat cookies you'll ever eat! These freezer friendly cookies only take 25 minutes to make and there is no chill time.
There is nothing more comforting to me than a warm and thick oatmeal cookie! A few of my favorites are my vegan oatmeal raisin cookies or my vegan chocolate chip oatmeal cookies, but once you add peanut butter into the mix - it's perfection!
These cozy vegan peanut butter oatmeal cookies are officially one of my new favorite cookies on the blog. I promise you no one will ever even know that they are vegan!
Why You'll Love These Vegan Peanut Butter Oat Cookies
- These vegan peanut butter oatmeal cookies are extra thick, soft and chewy - no thin and crispy cookies here!
- You can easily freeze these cookies so you’ve always got oatmeal cookies on hand.
- These cookies are ready in 25 minutes, plus there is no dough chilling required!
- This recipe uses simple pantry ingredients that you probably already have in your kitchen.
- These are the perfect cookies for those with food allergies as they’re egg free, dairy free, and can easily be made gluten free.
- Ground Flaxseed: be sure to use milled or ground flaxseed to make the flax egg and not whole flaxseeds. You can also use chia seeds instead of flaxseed in a pinch. If you aren’t vegan then feel free to use a regular egg instead!
- Smooth Peanut Butter: I recommend using the regular Skippy or Kraft-type peanut butter. Natural peanut butter will work, but if you use natural just note that the texture of the cookies will be different.
- Oats: make sure you are using old fashioned oats and not steel cut oats or quick oats.
- Flour: this recipe works best with all purpose flour. If you need these cookies to be gluten free then you can use an equal amount of gluten free all purpose 1-1 baking flour.
- Chocolate Chips: these are optional but I love adding them to my peanut butter oat cookies! You can either use vegan semi sweet chocolate chips or a chopped up chocolate bar.
- Vegan Butter: use any vegan butter that you like!
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Start off by making your flax egg. Add 1 tablespoon of milled or ground flaxseed and 2 ½ tablespoons of warm water to a small bowl.
Stir them together and leave to sit for 15 minutes until it is thick and jelly like. If after 15 minutes it still isn’t thick, place it in the fridge for a few minutes to firm up.
Step 2: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and peanut butter together until smooth.
Add the brown sugar and white sugar and mix for 1 minute. Add the flax egg and vanilla extract, beating once more.
Step 4: Mix in the flour, oats, salt and baking soda until just combined. We don’t want to over-mix it! Stir in the chocolate chips if you’re using them.
Step 5: Scoop out the cookie dough into 1 ½ - 2 tablespoons sized balls. Press a few more chocolate chips on top of each cookie dough ball. Place the dough on the baking sheets, making sure they are 3-4 inches apart.
Bake one sheet at a time in the preheated oven for 8-11 minutes. The edges should be set and the tops will look slightly underbaked.
FAQs and Expert Tips
Oats are naturally gluten free, but some are manufactured in facilities where cross contamination can occur. If you have a gluten allergy, look for oats that are specifically labeled gluten free!
What else can I add to these cookies?
Yes, if you aren’t vegan you can use 1 egg in this recipe instead of a flax egg.
- Measure your flour and oats properly: Measure your flour using either a kitchen scale or the scoop and level method. If you use too much flour or oats then it can lead to a dry and crumbly cookie.
- Avoid over-mixing: when you start adding your dry ingredients to the wet ingredients, be careful not to over-mix the cookie dough. If you over-mix the dough then it will lead to a dry cookie!
- Let the flax egg sit for long enough: make sure your flax egg is thick and jelly like before using it in the recipe.
- Bakery style cookies: here are my top tips to make those cookies bakery worthy! If you’re adding chocolate chips to the cookie dough, add a few extra chocolate chips on top of each cookie dough ball just before baking. Then, once the cookies are out of the oven use a biscuit cutter or a wide rim cup to gently scoot the cookies into a perfect round shape.
- Don’t over-bake: The key to cookies that stay soft is to not over-bake them! Even 1 minute too long can make a difference!
Storage and Freezing Instructions
Store these vegan peanut butter oatmeal cookies in an airtight container for up to 5 days at room temperature.
You can freeze the baked cookies, just store them in a freezer container or ziploc bag and freeze for up to 3 months. Let them thaw before eating.
To freeze the unbaked cookie dough, place the cookie dough balls on a parchment lined baking sheet or plate and place in the freezer until almost frozen.
Take the sheet or plate out and store the frozen cookie dough balls in a ziploc bag. Freeze for up to 2 months, then allow them to come to room temperature before baking.
More Vegan Cookie Recipes You'll Love
Vegan Peanut Butter Oat Cookies
- 1 Tablespoon ground/milled flaxseed
- 2½ Tablespoons warm water
- ½ cup smooth peanut butter
- ½ cup vegan butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1¼ cup old fashioned oats
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup semisweet vegan chocolate chips or chopped chocolate (optional)
- Add 1 tablespoon of milled/ground flaxseed and 2½ tablespoon of warm water to a small bowl. Stir and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes). *SEE NOTES
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix in the flour, oats, salt, and baking soda until combined. Do not over-mix! Stir in the chocolate chips if using.
- Form the dough into 1½ or 2 tablespoon sized balls of dough. Press a few more chocolate chips into the top of each cookie (if desired). Put the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-11 minutes. The edges will look set but the tops will look slightly under-baked.
- Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.