Vegan Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies are soft, chewy, buttery and delicious.
Vegan baking is pretty straight forward. Once you figure out how to replace eggs, it’s a breeze.
Replacing Dairy in Vegan Baking
Milk is easy to replace, simply choose your favourite non-dairy option. Butter is also easy and can typically be replaced 1:1 for coconut oil or Earth Balance. Yogurt is easy too, there are a number of excellent coconut yogurts on the market that can replace dairy yogurt. The trickiest part is usually eggs!
In a typical recipe for baked goods, eggs act as a leavening and binding agent. A binder helps hold the recipe together, while a leavening agent helps baked good rise. Because of this, replacing say, more than 3 eggs in a recipe can get a little tricky. The finished product may not come out as well as you’d hope. However, replacing 1, 2 or even 3 eggs can usually be done, depending on what you’re making.
There are my go-to options for replacing eggs in baking. I almost always use ground flax in my baking recipes, it’s easy and effective and typically yields great results, especially for binding.
How to Replace Eggs in Baking
1. Ground Flax Seed
Ground flax seed is my go-to for replacing eggs, it makes a great binder and adds extra nutrition. The basic ratio is 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg. Flax eggs work great in pancakes, muffins and oatmeal cookies. It does add a nutty flavour and earty texture, so keep that in mind! I wouldn’t use it to replace more than 2 eggs.
2. Chia Seeds
I use chia seeds the same way you’d use ground flax. Mix 1 tablespoon of chia seeds with 3 tablespoons of water to replace 1 egg. Ground flax does add a slightly nutty taste to recipes so chia makes a good option to that doesn’t add any flavour.
Banana is a great replacement eggs in baking. Blended or mashed banana keeps things nice and moist, add extra sweetness and imparts yummy banana flavour. Use approximately 1/2 an extra ripe banana to replace 1 egg. Works great in breads, muffins, cakes and pancakes.
Applesauce works about the same as a banana does, adding sweetness, flavour and moisture. Use 1/4 cup of unsweetened applesauce to replace 1 eggs. It can also be used to some or all of the oil used in recipes. Be careful not to add too much though, or your recipe may be too wet to bake properly.
5. Water, oil and baking powder
To replace 1 egg in baked goods like cookies, try whisking together 2 tablespoons of water with 1 teaspoon of oil and two teaspoons of baking powder. I haven’t used this method much myself but a lot of people find it very effective.
These little beauties are peanut buttery, sweet, salty, ooey, gooey, a bit-too-addicting delicious, plus they’ll make your home smell delightful. If you’re a peanut butter-lover like me you will absolutely love these yummy vegan cookies!
These are so easy to make, maybe a little too easy?
Mix them up in one bowl, roll into balls, press with a fork, bake 8 minutes, eat all the cookies. But maybe don’t eat all of them, that’s probably not the best idea. Next time I make them I’ll be sharing the goodness with friends ie. letting them eat them so I don’t eat them all.
More Vegan Cookie Recipes
Here are some more yummy vegan cookie recipe to try:
- Vegan Oatmeal Raisin Chocolate Chip Cookies
- Chocolate Chip Quinoa Cookies
- Carrot Coconut Oatmeal Cookies
- Flourless Peanut Butter Oatmeal Cookies
- 1 flax egg (mix 1 tbsp of ground flax with 3 tbsp of water, let sit 5 minutes)
- 1 1/4 cup whole wheat flour
- 1 cup quick or rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegan butter such as Earth Balance
- 1/2 cup organic cane sugar or coconut sugar
- 1/4 cup unsweetened almond milk
- 1/3 cup peanut butter
- Pre-heat oven to 350 degrees.
- Mix all the ingredients together in a bowl with your hands.
- Roll into 24 balls and press each down with a fork.
- Bake for 8 minutes on a non-stick cookie sheet or silicone baking sheet.
- Let cool before handling.
- They will seem under done when you take them out, but they will firm up nicely as they cool. Don’t overcook, this was they stay nice and gooey on the inside.
- Serving Size: 1
- Calories: 107
- Sodium: 165.5 mg
- Fat: 5.8 g
- Carbohydrates: 11.8 g
- Fiber: 1.3 g
- Protein: 2.2 g
Keywords: vegan peanut butter cookies, easy, best, vegetarian