Peanut butter oatmeal cookies - these moreish vegan cookies are soft, chunky, hearty and utterly delicious!
Made with oats, peanut butter, chocolate chips and pecan nuts they are easy to make and don't require any chilling before baking!
These vegan peanut butter oatmeal cookies are a delightful treat that combine the nutty goodness of peanut butter with the satisfying texture of rolled oats.
They have a soft, chewy texture with a slight crunch around the edges, a rich, buttery, lightly spiced flavor, and plenty of chocolate chips and chopped nuts.
The result is a deliciously satisfying cookie that strikes a balance between indulgent and wholesome. Whether you're looking for a sweet snack to enjoy with a cuppa, or a treat to share with friends and family, these peanut butter oatmeal cookies are sure to hit the spot.
What Do I Need To Make Peanut Butter Oatmeal Cookies?:
Peanut butter: Use a smooth peanut butter rather than a chunky one and creamy would be better than natural which I feel would be too runny here.
Oats: Use regular rolled porridge oats, not jumbo ones. I use supermarket own brand.
Chocolate chips: While I usually prefer chopped chocolate instead of chocolate chips in my cookies, here I think that chips are better as they hold their shape when baked, helping to keep the cookies on the chunky side rather than spreading out.
Plain flour: Just regular plain (all-purpose) flour is best here. I haven't tried making these gluten-free.
Vegan butter: Please, for the love of holy baking, use a block butter/margarine to make these cookies, not the spreadable kind in a tub.
The spreadable kind contains too much water and may make your dough too soft and your cookies too cakey.
Sugar: White sugar leads to thin and crisp cookies, and brown sugar leads to tall and moist cookies; using a mix of both gives you the best of both worlds and the best texture.
Either caster or granulated sugar will work and I recommend using light brown soft rather than dark.
Baking powder and bicarb: Baking powder generally makes for taller, cakier cookies, and bicarbonate of soda makes for craggier, denser, browner cookies. As with the sugars I find that a mix of both provides the best texture.
Vanilla extract: Use a good quality vanilla extract for the best flavour. If you have it then vanilla bean paste would be amazing instead.
Nuts: I like pecans but walnuts would also be great. You could also swap some or all of the nuts for raisins or dried cranberries.
Non-dairy milk: Non-dairy milk replaces the moisture that would usually come from egg. You can use any kind you like as long as it is unsweetened (except coconut milk), but I recommend using soy milk if possible. It has the highest protein content so is the closest swap for egg.
Spices: I like cinnamon and nutmeg but feel free to swap out/increase/omit the spices as you prefer. Pumpkin spice or mixed spice would work well, as would ground ginger.
Salt: the addition of a bit of salt helps to tame the sweetness and bring out the flavours.
How To Make Peanut Butter Oatmeal Cookies:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Whisk together the butter, peanut butter, sugar, milk and vanilla extract with an electric mixer until smooth and creamy.
In a separate bowl, mix together the flour, oats, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
Add the dry ingredients to the butter mixture and stir until well combined.
Mix in the chocolate chips and chopped nuts.
Use a cookie scoop or small ice cream scoop to portion out 12 balls of cookie dough and place them well spaced apart on a couple of lined baking sheets.
Bake for 15-18 minutes until golden around the edges.
Allow to cool on the trays for 5 minutes then carefully transfer the cookies to a wire rack to cool completely.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Cookies may seem like a simple thing to bake but they can actually be quite temperamental and any seemingly minor changes to the recipe or exact ingredients used can have a drastic effect. For this reason you should make the recipe exactly as written.
If you want chunky cookies, don't flatten the balls of dough at all before baking. If you prefer your cookies thinner, you can flatten the balls of dough before baking, and give the tray a good, hard bash on the counter when you take them out of the oven.
Bake the cookies on a metal baking sheet, not in a glass dish or on a silicone sheet. These do not conduct heat in the same way as metal does so the cookies won't turn out as well.
The nuts and chocolate chips can be swapped for various other nuts, seeds or dried fruits. Cranberry and pecan would work well.
The cookie dough will keep in the fridge for 4 days or so, so you can just bake a cookie as and when you fancy one.
You can also roll the dough into balls, freeze them spaced apart on a tray until solid then pop them in a freezer bag or container and freeze for up to three months.
They can be baked right from the freezer but may take a couple of minutes extra to bake.
The baked cookies will keep in an airtight container at room temperature for 2-3 days.
You can rewarm them briefly in a 180°C/350°F oven before serving if you wish.
More Vegan Cookie Recipes:
- Chunky chocolate pecan cookies
- Vegan oatmeal cookie bars
- Double chocolate almond cookies
- Olive oil chocolate chip cookies
- Vegan oatmeal raisin cookies
- Vegan peanut butter cookies
- Chocolate raspberry skillet cookie for two
- Vegan pumpkin chocolate chip cookies
- Chocolate chip cookies for one
- Vegan peanut butter chocolate chip cookies
- Vegan chocolate chip cookies
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Peanut Butter Oatmeal Cookies (Vegan)
- 120 g (½ cup) vegan block butter (I use Naturli Vegan Block) slightly softened
- 120 g (½ cup) smooth creamy peanut butter
- 100 g (½ cup + 1 Tablespoon) light brown soft sugar
- 50 g (¼ cup) caster or granulated sugar
- 2 Tablespoons non dairy milk
- 1 teaspoon vanilla extract
- 150 g (1 ¼ cups) plain (all-purpose) flour
- 100 g (1 cup + 2 Tablespoons) rolled porridge oats (not jumbo ones)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 80 g (½ cup) chocolate chips
- 80 g (½ cup) roughly chopped pecans or walnuts
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line two metal baking sheets with baking parchment.
- Whisk together the butter, peanut butter, sugars, milk and vanilla extract with an electric mixer until smooth and creamy.
- In a separate bowl, mix together the flour, oats, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
- Add the dry ingredients to the butter mixture and stir until well combined. Mix in the chocolate chips and chopped nuts.
- Use a cookie scoop or small ice cream scoop to portion out 12 balls of cookie dough and place them well spaced apart on the lined baking sheets. There is no need to flatten them (unless you prefer thinner cookies).
- Bake for 15-18 minutes until golden around the edges. The cookies will still be very soft but will firm up as they cool.
- Allow to cool on the trays for 5 minutes then carefully transfer the cookies to a wire rack to cool completely.
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!