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.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

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:

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.

These are very similar to my Flourless Peanut Butter Banana Oatmeal Cookies which are made with just oats, banana and peanut butter but these ones are bit more a treat with the extra maple syrup.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredient Notes

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.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

  • Author: Deryn
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They’re also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.



  • 1 banana (120 g), mashed
  • 1/2 cup (125 g) peanut butter
  • 1/4 cup almond milk (60 g)
  • 1/4 cup maple syrup (60 mL)
  • 1.25 cup (125 g) rolled oats to make oat flour
  • 1.5 cup (150 g) rolled oats
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (95) chocolate chips or chopped dark chocolate


  1. Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
  2. To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you’re ready to use.
  3. Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
  4. Add the peanut butter, almond milk and maple syrup and mix until smooth.
  5. Add the rolled oats, oat flour, baking powder and salt and mix until everything is fully combined and you have a thick, sticky dough.
  6. Fold in the chocolate chips to distribute throughout.
  7. Create 12 cookies shapes and place them on the baking tray. Keep in mind they won’t change shape much through baking so you press each cookie down a little and shape beforehand.
  8. Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.


Once cool, store in an airtight container at room temperature for 4 days, in the fridge (recommended) for 2 weeks or in the freezer for 3 months.


  • Serving Size: 1 cookie
  • Calories: 212
  • Fat: 8 g
  • Carbohydrates: 30 g
  • Protein: 7 g

Keywords: vegan peanut butter oatmeal cookies, vegan peanut butter chocolate chip oatmeal cookies