Vegan Oatmeal Peanut Butter Chocolate Chip Cookies made with all wholesome ingredients. These egg-free, dairy-free peanut butter cookies are loaded with oats and chocolate chips for a trifecta of deliciousness.
After sharing my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies a couple of years ago, I’ve been asked many times for a vegan version.
Well I’m finally here with an egg-free version of that incredible peanut butter cookie recipe!
While I had tested the recipe using mashed bananas instead of eggs, I hadn’t tried the recipe with an egg replacer like flax eggs.
So here we are with the flax egg rendition, which turns out just as tasty as the original recipe.
If you love oatmeal cookies, peanut butter cookies, and chocolate chip cookies without reservation, or you are looking for easy cookies recipes without eggs, you will go absolutely nuts over this easy recipe that combines all three.
All things considered, these delicious cookies are flourless, gluten-free, vegan (egg-free, dairy-free) and refined sugar-free. Perfect for those who have dietary restrictions AND for anyone who loves a great cookie.
Whip it up and put it on repeat for all those times you’re craving something sweet but not overly sugary.
Let’s discuss the simple ingredients for these vegan peanut butter oatmeal cookies! The great news is you can find the full ingredients list at any grocery store.
Ingredients for Vegan Oatmeal Peanut Butter Chocolate Chip Cookies:
Ground Flax Seed: Our egg replacer here. We need ground flaxseed meal to make two flax eggs in order to replace regular eggs.
Be sure you pick up pre-ground flaxseed for the easiest approach rather than grinding your own whole flax seeds.
I’ve found flax eggs or chia eggs work great in eggless peanut butter cookies recipes because the peanut butter itself does a great job of holding egg-free cookie recipes together.
Unsweetened Peanut Butter: Replacing butter and acting as the fat portion of this healthier cookie recipe, we need natural peanut butter.
I stick with creamy peanut butter instead of crunchy peanut butter for chewy cookies. Almond butter, sunflower seed butter, or cashew butter works here too!
Pure Maple Syrup: Rather than using regular cane sugar, we use pure maple syrup or date syrup to sweeten the cookies. The recipe as written isn’t super sweet, so if you prefer sweeter cookies, add 1 to 3 tablespoons of brown sugar or coconut sugar.
Pure Vanilla Extract: While vanilla extract is optional, it adds warm flavor to these vegan chocolate chip cookies.
Oats: Oats take the place of all purpose flour here. These flourless cookies include oats for that delicious classic oatmeal cookies flavor.
Use quick oats or instant oats for the best results! Rolled oats or old-fashioned oats work too but they require a little additional chewing than quick oats.
To make gluten-free oatmeal cookies, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Baking Soda: A tiny amount of baking soda is the leavening agent here, which causes the cookies to rise and ensures they stay held together nicely.
Ground Cinnamon and Sea Salt: The warming spice cinnamon brings to cookie recipes makes them so enticing! If you aren’t into cinnamon, skip it, or add more cinnamon if you’re a cinnamon lover.
Salt is a big flavor enhancer so be sure you don’t skip it!
Vegan Chocolate Chips: Chocolate chips bring little pockets of chocolate goo that add to the amazing texture of this vegan cookie recipe in addition to more sweetness.
Stick with vegan chocolate chips for vegan cookies. Use semisweet chocolate chips, dark chocolate chips, or white chocolate chips.
If you skip the chocolate chips, be sure to add more sweetener to the cookies because they are responsible for much of the sweetness.
There are many ways you can customize these vegan peanut butter chocolate chip oatmeal cookies. Here are some options.
Optional Additions:
- Mix in ⅔ cup of chopped walnuts or pecans for some nutty crunch.
- Add ½ cup of unsweetened shredded coconut.
- Use raisins or dried cranberries instead of chocolate chips.
- Add 2 tablespoons of hemp seeds.
Now that we’re experts on the healthy ingredients for vegan peanut butter oatmeal chocolate chip cookies.
How to Make Vegan Oatmeal Peanut Butter Chocolate Chip Cookies:
Add two tablespoons of ground flaxseed and six tablespoons of water in a small bowl and stir well to make two flax eggs.
Allow this mixture to sit for 15 minutes, stirring every few minutes, or until the mixture is thick and resembles the consistency of beaten eggs.
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Transfer the peanut butter, pure maple syrup, flax eggs, and pure vanilla extract to a large mixing bowl and stir well until the wet ingredients are well combined.
Note: if your peanut butter is not at room temperature (if it has been sitting in the refrigerator), microwave it for 20-30 seconds, or until it is very easy to stir.
You can also use an electric mixer if you find that is easier than stirring by hand.
Add the oats, cinnamon, baking soda, and sea salt (dry ingredients) to the large bowl and mix until a thick and sticky dough forms.
Stir in the chocolate chips.
Form disc shapes out of the cookie dough and place them on the prepared baking sheet. The chocolate chips have a tendency to pop out of the cookie dough, but you can easily just press them back in. If you own a large cookie scoop, feel free to use it here.
The cookies will remain the same shape through the baking process and won’t spread so be sure they are the shape you want before going into the oven.
If you’d like, press extra chocolate chips into the top of the cookies.
Bake for 9 to 12 minutes or until the cookies are slightly golden brown around the edges and feel slightly firm.
Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving them. If you try to move the cookies while they are still warm, they have a tendency to crumble.
Store cookies in an airtight container or in a zip lock bag on the counter for up to 3 days or in the refrigerator for up to 7 days. Freeze cookies in a large zip lock for up to 3 months.
These cookies are best when served warm! Place one on a plate and microwave it for 10 to 25 seconds or just until the cookie is slightly warm.
The perfect treat when you’re craving something sweet yet mindful, these vegan oatmeal cookies are the perfect cookie.
The ideal healthy cookie recipe for the cookie monster and peanut butter lovers!
If you enjoy vegan desserts like these chewy peanut butter oatmeal chocolate chip cookies, also try these reader favorites.
More Vegan Dessert Recipes:
- Dairy-Free Vanilla Ice Cream
- 6-Ingredient Peanut Butter Chickpea Chocolate Chip Cookies
- Vegan Blueberry Scones
- 3-Ingredient Chocolate Banana Cookies
- 5-Ingredient Raspberry Crumb Bars
- Double Chocolate Vegan Black Bean Cookies
Put these wholesome peanut butter oatmeal cookies on constant rotation!
Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
Equipment
Ingredients
- 2 Tbsp ground flaxseed
- 6 Tbsp water
- 1 cup unsweetened natural peanut butter
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract optional
- 1 ½ cups quick oats
- ¼ tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 2/3 cup vegan chocolate chips
Instructions
- Add two tablespoons of ground flaxseed and six tablespoons of water in a small bowl and stir well to make two flax eggs. Allow this mixture to sit for 15 minutes, stirring every few minutes, or until the mixture is thick and resembles the consistency of beaten eggs.
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Transfer the peanut butter, pure maple syrup, flax eggs, and pure vanilla extract to a large mixing bowl and stir well until the wet ingredients are well combined. Note: if your peanut butter is not at room temperature (if it has been sitting in the refrigerator), microwave it for 20-30 seconds, or until it is very easy to stir. You can also use an electric mixer if you find that is easier than stirring by hand.
- Add the oats, cinnamon, baking soda, and sea salt (dry ingredients) to the large bowl and mix until a thick and sticky dough forms. Stir in the chocolate chips.
- Form disc shapes out of the cookie dough and place them on the prepared baking sheet. The chocolate chips have a tendency to pop out of the cookie dough, but you can easily just press them back in. The cookies will remain the same shape through the baking process and won’t spread so be sure they are the shape you want before going into the oven. If you’d like, press extra chocolate chips into the top of the cookies.
- Bake for 9 to 12 minutes or until the cookies are slightly golden brown around the edges and feel slightly firm.
- Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving them.
Notes
Nutrition
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Just made these this weekend – so good!!!
Aww I’m thrilled to hear it, Kathleen! Thank you for sharing! 🙂
Just made these and they’re delicious! The only change I made was using sunflower seed butter because I’m allergic to nuts but they came out perfect! Will definitely make again!
Wahoo! I’m so thrilled to hear that! I enjoy using sunflower seed butter in recipes like this too. So happy you enjoy the cookies! xo