Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
Indulge in the perfect balance of gooey, nutty, and chocolatey flavors with these Vegan Peanut Butter Chocolate Chip Oatmeal Cookies! Made with wholesome rolled oats, creamy peanut butter, rich vegan chocolate chips, and a touch of coconut oil, these cookies boast a soft and chewy texture that’s irresistibly satisfying. With just 15 minutes of prep time, this easy, dairy-free recipe is perfect for a quick treat or a party snack that everyone—vegan or not—will adore. Sweetened with a hint of brown sugar and spiced with vanilla, these cookies deliver a classic flavor profile with plant-based simplicity. Bake up a batch of these dairy-free, egg-free delights and enjoy them as a comforting dessert or a mid-day indulgence!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Creamy peanut butter
- 0.25 cup Coconut oil, melted
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsweetened almond milk (or any plant-based milk)
- 0.75 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, and salt. Stir well to combine.
In a separate bowl, mix the peanut butter, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth and creamy.
Add the almond milk to the wet ingredients and mix again until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing until just combined. Avoid overmixing.
Fold in the vegan chocolate chips, evenly distributing them throughout the dough.
Scoop out the dough using a tablespoon or cookie scoop and roll it into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Gently press each cookie dough ball down slightly to flatten it.
Bake in the preheated oven for 10-12 minutes or until the edges are golden but the center remains soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these chewy, chocolatey, and nutty vegan oatmeal cookies with your favorite plant-based milk or coffee!
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 462.6 g | 168% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 247.9 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 448 mg | 34% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
