Vegan Peanut Butter Oat Cookies

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.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Bake 10

Total Time 20

Servings cookies

Calories 179kcal

Author Gabby

Equipment

Baking Sheet
handheld mixer or Standing Mixer
Mixing Bowl

Ingredients

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)

US Customary - Metric

Instructions

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.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter and peanut butter together until smooth. Add brown sugar and white sugar and mix for 1 minute. Add in the flax egg and vanilla extract.
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.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flax Egg: The flax egg won't work properly in the recipe unless wait for it to become gel-like and goopy. If after 15 minutes it's still watery, you can put it in the fridge for a few minutes to firm it up. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you're not vegan, you can replace this with one egg.

Measuring Flour and Oats: It's important to properly measure the flour and oats. If the cookies don't spread or are crumbly, the flour was over-measured. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

Peanut Butter: I recommend the regular Skippy or Kraft-type peanut butters for this recipe. You can use natural peanut butter but it will change the texture of the cookies.

Oats: The oats must be old-fashioned oats (also sometimes called rolled oats or large flake oats).

Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.

To freeze the cookies, place them in a freezer ziploc bag for up to 3 months. Thaw at room temperature.

Nutrition