Easy Vegan Peanut Butter Oatmeal Chocolate Chip Cookies! We can’t decide what we love most about these cookies: the wholesome minimal ingredients or the ease of making these pop-able sweets.

Looking for a fast and easy way to cookie bliss? These Easy Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are a delicious treat that is guaranteed to satisfy your cookie cravings.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

These lil treasures are so tasty, you can’t eat just one. Good thing they freeze well for when those sweet cravings hit.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: These tasty treats are full of peanut butter yumminess with a generous sprinkling of mini chocolate chips inside. These cookies are light, slightly crispy, and a tiny bit dry. They are perfect with a cup of coffee or a spot of tea.
• Cookie Formation: We used a small cookie scoop. We filled the cookie scoop with the cookie dough and then flattened it hard against the side of the bowl (removing any excess dough).  This method helps compact the dough to create a tight cohesive cookie dough and then drop them onto the baking sheet.  Once we had used up all the cookie dough and dropped it on the baking sheet, we then took each dough ‘ball’ and cleaned up the sides to create a nicely shaped cookie.  The cookie dough was flat on the bottom and dome-shaped on top.  Our cookies resembled a tightly-packed gumdrop before going in the oven.  The cookie dough does not spread.
• Pretty Cookies: If prettiness is a priority, then clean up any stray edges of cookie dough before going into the oven. You could also achieve the same by picking up and rolling the dough balls tightly in your damp hands to create a tight cohesive ball.  Wash your hands between every 4 to 5 cookies as the cookie dough is sticky.
• Cookie Scoop: We used a small cookie scoop (1 ½ inches in diameter). This helped keep the cookies uniform.
• Mini Chocolate Chips: Mini chocolate chips work best for this cookie. Regular-sized chocolate chips are too big and could potentially make the cookies crack and fall apart.

Leftovers and Freezing:

Leftovers will generally keep 5 days stored in an air-tight container.

These cookies freeze well.

Pantry Products:

• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
• Chocolate Chips: We used Enjoy Life Semi-Sweet Mini Chocolate Chips.  Feel free to use your favorite chocolate chips.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large baking sheet (14 x 20)
• Small cookie scoop (optional)
• Silicone baking pads (or parchment paper)

If you try these wholesome and simple cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 11-12 Minutes
• Total Time: 22 Minutes (+Rest Time)
• Yield: 27-30 Small Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

These Easy Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are a delicious treat that is guaranteed to satisfy your cookie cravings.

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Ingredients

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Dry Ingredients:

• 1 ½ cup rolled oats
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 Tablespoons flaxseed meal
• 1/8 teaspoon sea salt *

Wet Ingredients:

• ¼ cup + 2 Tablespoons pure maple syrup
• 1 teaspoon vanilla
• ½ cup + 1 Tablespoon unsalted, unsweetened natural peanut butter

Other Ingredients:

• ½ to 2/3 cup vegan mini chocolate chips *

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Instructions

1. Preheat the oven to 350 F.
2. Line a baking sheet with silicone baking pads (or parchment paper), set aside.
3. Place all the Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.
4. Add all the Wet Ingredients into the dry ingredients bowl, stir well to combine. Stir in the mini chocolate chips. Mix well.
5. Scoop up 1 tablespoon of cookie dough and place onto the baking sheet. Try to keep the cookies in similar size and shape for even baking.
6. Bake in a preheated 350 F oven (center rack) for 11 to 12 minutes. The bottom of the cookies are golden brown when done. Remove from the oven and allow to set on baking sheet for 5 minutes to set up before transferring to a baking rack.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:Makes 27 to 30 small cookies

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