Vegan Peanut Butter Oatmeal Cookies
Indulge in the irresistible goodness of Vegan Peanut Butter Oatmeal Cookies, a wholesome treat that combines chewy oats, creamy natural peanut butter, and the rich sweetness of maple syrup. Perfect for plant-based eating, these cookies are enhanced with a hint of cinnamon and studded with vegan chocolate chips for a burst of indulgence in every bite. Featuring a homemade flax egg for binding, these dairy-free and egg-free delights are easy to prepare in under 30 minutes, making them ideal for health-conscious snackers and busy bakers alike. Whether enjoyed as a midday pick-me-up or a comforting dessert, these cookies deliver the perfect balance of sweet and nutty flavors while catering to vegan lifestyles.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Natural peanut butter
- 0.25 cup Coconut oil
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1 tablespoon Flaxseed meal
- 3 tablespoons Water
- 0.75 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the flaxseed meal and water to make a flax egg. Stir well and let sit for about 5 minutes until it thickens.
In a large bowl, mix together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon.
In another bowl, combine the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
Add the brown sugar to the wet ingredients and mix until well incorporated.
Stir the prepared flax egg into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the vegan chocolate chips evenly throughout the dough.
Using a tablespoon, scoop the dough and form small balls, placing them on the prepared baking sheet about 2 inches apart.
Gently press down on each cookie with a fork to flatten them slightly.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to one week. Enjoy your vegan peanut butter oatmeal cookies!
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 475.3 g | 173% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 260.0 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2066 mg | 44% | |
*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.
