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Two piles of peanut butter oatmeal cookies and a glass of milk in the background

Peanut Butter Oatmeal Cookies


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20 1x
  • Category: dessert
  • Method: baking

Description

These vegan and gluten-free peanut butter oatmeal cookies are sweet, chewy and exploding with peanut butter flavor, simply delicious!


Ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1 tsp cinnamon (or to taste)
  • 1/4 tsp salt
  • 1/2 cup vegan butter or coconut oil
  • 1/3 cup all-natural smooth peanut butter
  • 2/3 cup brown sugar
  • 1/3 cup maple syrup
  • 1 tsp natural vanilla extract

Instructions

  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper
  2. Combine the oats, almond flour, cinnamon and salt in a medium bowl and mix well. Set aside
  3. 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
  4. Reduce the speed to low. Add the oats mixture and mix until just combined
  5. 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
  6. 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

  1. For peanut butter chocolate chip cookies,  add a half a cup of mini chocolate chips to the oat mixture

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
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