These vegan and gluten-free peanut butter oatmeal cookies are sweet, chewy and exploding with peanut butter flavor, simply delicious!
What makes these peanut butter oatmeal cookies great?
- There are chewy, thanks to the oats and brown sugar
- Sweetened with brown sugar for chewiness and maple syrup for that caramel-y flavor
- Full of peanut butter flavor thanks to the all-natural (all peanut) peanut butter
- They can be made ahead and frozen in a tightly sealed freezer bag for up to a month, until ready to use
- You can add chocolate chips or peanut butter chips for extra peanut flavor
- You can finish them with some flaky salt for that great sweet and salty combo
- They're vegan
- They're gluten-free
- They're easy to make
- Check out our other vegan cookies
Make the cookie dough and scoop it with an ice cream scoop for even-sized cookies
Place the cookie dough balls in a baking sheet lined with parchment paper
Press them down lightly, using the palm of your hand
More Vegan Gluten-Free Cookies
- Gluten-Free Chocolate Chip Oatmeal Cookies
- Almond Butter Cookies Dipped in Chocolate
- Chocolate Chip Peanut Butter Cookie Dough
- Peppermint Chocolate Rice Crispy Treats
- Flourless Vegan Chocolate Cookies
- Cranberry Coconut Cookies
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Peanut Butter Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 18 1x
- Diet: Vegan
Description
These vegan and gluten-free peanut butter oatmeal cookies are sweet, chewy and exploding with peanut butter flavor, simply delicious!
Ingredients
- 1 ½ cups rolled oats
- ½ cup almond flour
- 1 tsp cinnamon (or to taste)
- ¼ tsp salt
- ⅓ cup coconut oil
- ½ cup all-natural smooth peanut butter
- ⅔ cup brown sugar
- ⅓ cup maple syrup
- 1 tsp natural vanilla extract
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper
- Combine the oats, almond flour, cinnamon, and salt in a medium bowl and mix well. Set aside
- In a large bowl, cream the butter or coconut oil and peanut butter with the brown sugar, until creamy, using an electric mixer. Add the maple syrup and vanilla, and continue beating until well incorporated
- Reduce the speed to low. Add the oats mixture and mix until just combined
- Working with approximately 1 tablespoon and a half of dough (we like using an ice cream scoop for even-size cookies), for 20 balls. Arrange them on the lined baking sheet, and press them down lightly, using the palm of your hand
- Bake for 12-15 minutes and let them cool completely (the cookies will look under cooked when you take them out of the oven)
Notes
- For peanut butter chocolate chip cookies, add a half a cup of mini chocolate chips to the oat mixture
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 10.8
- Sodium: 50.1
- Fat: 8.1
- Saturated Fat: 5
- Unsaturated Fat: 2.1
- Trans Fat: 0
- Carbohydrates: 16.2
- Fiber: 0.9
- Protein: 2.1
- Cholesterol: 0
Debra Engel
Way too much sugar ! I used one quarter cup and they were plenty sweet.
Thanks for the recipe
Vicky & Ruth
Hi Debra, thank you for sharing. It’s good to know that they algo worked with less sugar. We will have to try that.
Cindy
These are amazing!! They make oatmeal taste good. Of course to me anything with peanut butter is a winner.
Vicky & Ruth
Thank you Cindy, we agree, we love peanut butter too!
Talia
These cookies are delicious and really easy to make.
Vicky & Ruth
Thank you. So glad you liked them!
Debby
I love this recipe, I'm planning to make a double batch for my family Hanukkah celebration tomorrow.
Nancy Oteri
I did use less sugar. They are delicious. I used chunky peanut butter. Making them for my great grandchild. How long can you store them.
Vicky and Ruth
I hope your grandchild loves them. I would keep them 2-3 days in a tight sealed container or place them in the freezer and use them as needed.