Oatmeal Peanut Butter Cookies (Vegan + Gluten-free) 

Satisfy your sweet tooth with these amazing oatmeal peanut butter cookies – they're vegan, gluten-free, and oil-free! A delightful treat for everyone.

If you're looking for a delicious treat that's not only mouthwatering but also suitable for vegans and those with gluten sensitivities, then you're in for a treat! These Oatmeal Peanut Butter Cookies are a delightful fusion of oats, peanut butter, and a few simple ingredients that come together to create a symphony of flavors in each bite.  

They're chewy, nutty, and irresistibly good. Plus, they're easy to make, so let's dive into this scrumptious recipe! 

Jump to:

• Ingredients Notes
• How to Make the Oatmeal Peanut Butter Cookies 
• Expert Tips 
• Storage  
• Try Some More Vegan Cookies
• Oatmeal Peanut Butter Cookies

Ingredients Notes

To make these oatmeal peanut butter vegan cookies you need

• Peanut Butter: You can use any type of peanut butter you prefer, whether it's creamy or chunky. If you have a peanut allergy or want to try something different, almond butter, cashew butter, or sunflower seed butter can be excellent substitutes. 
• Oats: Rolled oats are typically used in oatmeal cookies. In my experience kids like quick oats cookies even more, they are chewier and smoother. Go for gluten-free tagged oats if you are sensitive to gluten.  
• Hazelnuts: Hazelnuts add a wonderful crunch and flavor. If you don't have hazelnuts or want to try something else, you can use chopped almonds, walnuts, pecans, or even sunflower seeds for a different texture and taste. Vegan chocolate chips are even a perfect choice. 
• Oat Flour: Oat flour will help to bind the cookies even better. To make your oat flour, grind rolled oats in a blender or food processor until they reach a fine, flour-like consistency. Alternatively, you can use a certified gluten-free flour option.  
• Coconut Shreds: Coconut shreds provide a tropical twist. If you're not a fan of coconut, you can skip it or replace it with chopped dried fruits like raisins, cranberries, or apricots. 
• Almond Milk: Almond milk is a plant-based milk often used in vegan recipes. You can substitute it with any other non-dairy milk like soy milk, oat milk, or coconut milk.  
• Sugar: In this recipe, I am using granulated sugar, you can use brown sugar, coconut sugar, or even maple syrup. Adjust the quantity to suit your desired level of sweetness. 
• Baking Powder: It helps to avoid the hardening of cookies so that they show the best crumbly crispy texture after baking.    

How to Make the Oatmeal Peanut Butter Cookies 

Preparation 

• Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil to prevent sticking. 

Combine the Ingredients 

• In a large bowl, combine the peanut butter, sugar, and almond milk. Mix until creamy and nicely incorporated. 
• Next, add oats, oat flour, baking soda, and coconut flakes.  
• For an extra touch of crunch and nutty flavor, fold the hazelnuts into the cookie dough. If you're not a fan of nuts, you can skip this step, but trust us, the hazel nuts take these cookies to the next level! Mix with a spatula or wooden spoon. 

Mix and Shape

• Next, use your hands to gather all the cookie dough into a cohesive ball. 
• Knead the cookie dough lightly and only for a moment, just enough to ensure that any remaining dry or unevenly mixed ingredients are fully incorporated. Do not over-knead, as this can make your cookies tough. 
• Take a spoonful of the cookie dough and roll it into a thick disc shape. Place vegan oatmeal peanut butter cookies on the prepared baking sheet, leaving enough space between each cookie as they will spread while baking.

Bake and Serve

• Pop the baking sheet into the preheated oven and bake for 10-12 minutes or until the edges of the cookies turn golden brown.
• Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set. Then, transfer them to a wire rack to cool completely. Once cooled, grab a glass of your favorite non-dairy milk and indulge in the blissful combination of peanut butter and oats! 

Expert Tips 

• Opt for natural peanut butter without added sugars or hydrogenated oils. High-quality peanut butter contributes to a better flavor and texture. 
• Allow peanut butter to come to room temperature before using. This promotes even mixing and smoother dough. 
• If you like your cookies a bit chewier, bake them for the shorter end of the recommended time. For crispier cookies, leave them in the oven for a minute or two longer. 
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking while they are still soft. 

Storage  

Store your oatmeal peanut butter cookies in an airtight container at room temperature for up to a week. To maintain cookie crispness, add bread or a silica gel packet to absorb excess moisture in the container. 

If you want to store your cookies for more than a week, you can freeze them. Place the cookies in an airtight container or a resealable freezer bag, with layers separated by parchment paper. Cookies can be frozen for up to three months. Thaw them at room temperature before enjoying them.