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Stack of 4 chocolate chip cookies against a plain white background.

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.


Scale

Ingredients


Instructions

  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 rest of the ingredients and mix into a thick, sticky dough.
  6. Create 12 cookies shapes and place them on the baking tray. Keep in mind they won’t change shape or spread during baking so you press each cookie down a little and shape beforehand.
  7. Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.

Notes

Once completely cool, store in an airtight container at room temperature for 4 days, in the fridge for 1 weeks or in the freezer for 3 months.

Peanut butter can be substituted with almond butter or cashew butter, or for nut-free cookies, sunflower seed butter or tahini.

Nutrition

  • 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