Vegan Peanut Butter Oat Cookies! Perfect for an afternoon snack, a quick breakfast on the go, or a sweet dessert to share, these Vegan Peanut Butter Oat Cookies are a versatile addition to your recipe repertoire.
Bursting with rich, creamy peanut butter flavor, these Vegan Peanut Butter Oat Cookies are deliciously soft and chewy. Whether you’re a seasoned vegan or simply looking to explore plant-based treats, these cookies are destined to become a family favorite in no time. Made with wholesome oats and the goodness of peanut butter, they are perfect to curb your sweet tooth.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We absolutely adored these Vegan Peanut Butter Oat Cookies, and it’s safe to say our family members devoured them in record time! Each bite was met with smiles and satisfied nods, proving that these cookies are not just delicious but also a hit with everyone at the table.
You simply have to give this irresistible treat a try—trust us, your taste buds will thank you, and your family will be begging for seconds!
Tips for Success:
- Flavor Profile: These Vegan Oat Peanut Butter Oat Cookies are full of delicious peanut butter flavor.
- Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring with a stiff spoon, mashing the date mixture and peanut butter into the dry ingredients, it will become a sticky thick batter. We used a medium-sized cookie scoop to scoop up the batter. It works really well. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. Then roll into balls and slightly flatten into thick disks.
- Medjool Dates: Medjool dates are naturally very soft and pliable. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, perhaps consider starting with less dates as they hold water and could make for a gooier dough than anticipated. Process until the dates becomes a thick sticky ball.
- Size of Dates: If the dates are on the smaller side, use 9. If normal sized, use 8.
- Baking Sheets: If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days. Store in a covered container at room temperature.
These cookies freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Food Processor
- Large (14 x 20) baking sheet (or 2 regular size)
- Medium cookie scoop (optional)
- Silicone baking sheets or parchment paper
If you try these wholesome 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.
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Vegan Peanut Butter Oat Cookies
- Prep Time: 15 Minutes
- Cook Time: 9-10 Minutes
- Total Time: 25 Minutes
- Yield: 20-21 Cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Bursting with rich, creamy peanut butter flavor, these Vegan Peanut Butter Oat Cookies are deliciously soft and chewy.
Ingredients
Dry Ingredients:
- 1 cup rolled oats, finely chopped *
- 1 cup rolled oats, chopped *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 3/4 cup natural peanut butter
- 8 Medjool dates, pitted (1/2 cup packed) *
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/3 cup + 1 Tablespoon pure maple syrup
Instructions
- Preheat the oven to 350 F, center rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place one cup of rolled oats into a food processor and process for one minute into nearly flour, then place into a large bowl.
- Then place another cup of rolled oats into the food processor and process for 20 seconds until chopped, then place into the large bowl with the finely chopped rolled oats.
- Place the all the remaining Dry Ingredients into a large mixing bowl, whisk to combine. Set aside.
- Place the Medjool dates into the food processor, process until the dates become a big sticky ball, then place into the large bowl with the dry ingredients.
- Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the date mixture, peanut butter mixture and maple syrup into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. You may need to use your hands. The batter will eventually come together and will appear thick and sticky.
- Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the dough batter into a hand rolled ball, then flatten into a thick disk and place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does slightly spread (or use 2 baking sheets). Continue to scoop and roll all the remaining batter into balls/disks.
- Place in a 350 F preheated oven for 9 to 10 minutes (largely dependent upon the size of the cookies) or until set, the edges and bottoms are lightly browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes to set, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!
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 20 to 21 cookies
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