Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
These gluten-free, vegan peanut butter oatmeal chocolate chip cookies are made with rolled oats and homemade oat flour for a simply and healthy twist on traditional peanut butter oatmeal cookies. These cookies are oil-free, sweetened naturally with banana and pure maple syrup and you only need one bowl and a handful of other simple ingredients to make them.
Flourless Cookie Recipes
I’ve got a pretty good collection of flourless cookie recipes going on the blog so if you’re looking for more heatlhy, gluten-free cookie options, check these out:
- Healthy Pumpkin Oat Cookies
- Flourless Peanut Butter Banana Oatmeal Cookies
- Grain-Free Peanut Butter Cookies
- Vegan Turmeric Carrot Oatmeal Cookies
- Vegan Chickpea Breakfast Cookies
- Healthy Coconut Carrot Cake Oatmeal Cookies
- Low Fat Peanut Butter Oatmeal Cookies
This recipe is closer to a traditional cookie than any of the above. They’ve got a really nice texture, a little crispy on the outside and nice and soft on the inside and they’re not quite as dense as the the above recipes. I really loved how the flavour and texture of these came out with the added sweetened, almond milk and oat flour.
Easy Vegan Oatmeal Chocolate Chip Cookies
Peanut butter, oats, chocolate chips, maple syrups..ah, all the good stuff! All the stuff you’d want to find in cookies sans the butter, flour, eggs and milk.
You can use any plant-based milk in these and you can use either chopped dark chocolate or dairy-free chocolate chips. I’d recommend Enjoy Life Chocolate Chips or Chocolate Morsels. They’re awesome and free from soy, gluten, wheat, dairy and other common allergens. I love them. Chopped dark chocolate is a good choice too. I like the Alter Eco Dark Chocolate Sea Salt Bars. Cacao nibs would also work if you want to go sugar-free.
Equipment and Method
You can whip the cookie dough up in one bowl. The only other thing you’ll have to do is blend up some oat flour. I love the Ninja single-serve blender cups for this. Let the oats process for a while so they’re as fine as you can get them. Once you’d made the oat flour, just mix everything in a bowl, plop the dough onto baking sheets and you’re done. I love, love, love silicone baking mats for baking cookies and roasting veggies. They’re inexpensive, eliminate the need for oil and everything bakes like a dream on them. You can grab a set here.Print
- 1 banana (120 g), mashed
- 1/2 cup (125 g) peanut butter or other nut butter of choice
- 1/4 cup almond milk
- 1/4 cup pure maple syrup
- 1 1/4 cup (125 g) oats, blended into fine oat flour (use gluten-free if needed)
- 1 1/2 cup (150 g) oats (use gluten-free if needed)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup (95) chocolate chips
- Pre-heat oven to 350 degrees.
- Add all ingredients to a bowl and mix well.
- Create 14 cookies shapes and place on a parchment paper or silicone mat lined baking sheet. The dough will be a bit wet and sticky but that’s what you want.
- Bake for 15 minutes and let cool before before handling.
- These can be stored in an air-tight container at room temperature, in the fridge or they can be frozen. I would recommend storing them in the fridge if you’re not freezing them.
- Serving Size: 1 cookie
- Calories: 212
- Fat: 8 g
- Carbohydrates: 30 g
- Protein: 7 g
Keywords: flourless, easy, one bowl, quick, oil-free, no refined sugar