Peanut Butter Oat Chocolate Chip Cookies (Vegan)
These Peanut Butter Oat Chocolate Chip Cookies are rich, fudgy, slightly crispy on the outside and tender in the middle, with the perfect amount of chocolate chips and they are made with good for you wholefood ingredients.
I love a good cookie, and I usually go for my classic peanut butter protein cookie base, but for this cookie recipe, I wanted to make something that felt a bit more indulgent yet is still made with wonderful ingredients. These cookies really are pretty special: they are ready in 20 minutes or less; require no chill time; you only need one bowl and one spoon; packed with chocolate; naturally vegan and egg-free; can be gluten-free; high fibre; no-one can tell they are healthy. There are so many reasons to love them and I have been using this recipe for the last 3 months without sharing it – so here it is! I have made a few variations in the past, but this is my favourite.
Why will I love these cookies?
These cookies are so good:
- Rich, chocolatey, fudgy and tender
- Crispy and golden on the outside
- Everyone will love them
- They will last a few days
- Ideal for meal prep
- Bring to parties, afternoon tea and friend meet ups
- Work great as ice cream sandwiches (a friend recommended!)
- Naturally egg-free, dairy-free and vegan
- With nut-free and GF options
- Easy to make
- Comes together in one bowl and one spoon
- No chilling required
- Bakes in less than 10 minutes
- Delicious warm and gooey
- Also great cold
- You can play around with the flavours
- High in fibre
- Oats and spelt flour
- Sweetened with coconut sugar
- You probably already have the ingredients to hand
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cookies:
- Smooth peanut butter: the smooth runny kind is best. I also love using almond butter or recently I have tried a peanut, cashew and almond blend.
- Melted coconut oil: this adds the buttery richness, and you only need 1 tbsp for the whole batch.
- Coconut sugar: this adds a lovely caramel-like flavour but light brown sugar will also be good.
- Plant based milk: any dairy-free milk will do like oat, almond, soya or coconut.
- Vanilla extract: for flavour.
- Spelt or white flour: I love to use spelt flour as it’s higher in fibre and behaves very similarly to plain flour. I also like using plain flour, too.
- Baking powder: for the texture and rise.
- Rolled oats: these are great for added texture and fibre.
- Chocolate chips: I prefer chocolate chips rather than chopped chocolate, but you can use your favourite.
- Salt: I love to add some flaky salt on top.
Are these gluten-free and nut-free?
These are not gluten-free and nut-free. To make them nut-free, you can try using GF flour (as long as you have xanthan gum – about ½ tsp) and to make them nut-free use tahini or sunflower seed butter.
How do I make them?
These are ready in a few steps:
- Add the peanut butter, coconut oil, sugar, milk and vanilla to a bowl: and whisk until smooth.
- Sift in the flour and baking: add the oats and salt and stir well.
- Add in the chocolate chips: and stir to a thick cookie dough.
- Scoop into cookies on the tray: and shape into rounds.
- Bake for 8 minutes: turning the tray around halfway through.
- Add some more chocolate and flaky salt: and allow them to cool.
- Enjoy warm or cold: and keep for later.
How long will they last?
These will keep for 3-5 days (or longer) in a sealed container. You can freeze them for 1 month, wrapped well, and allow to defrost and enjoy.
Can I make other variations?
Yes I have made a few different versions of these cookies:
- Plain Choc Chip – no oats. Up the flour to 125g and leave out the oats.
- Oatmeal Raisin – swap the peanut butter for cashew butter and swap the chocolate for raisins.
- White Chocolate – swap the dark for white chocolate chips.
- Nutty Cookies – swap some mixed nuts like walnuts and pistachios for the chocolate chips.
- Easter Egg Cookies – use vegan mini eggs on top instead of the extra chocolate chips.
What other recipes can I try?
For more cookies and biscuits:
- Banana Blueberry Breakfast Cookies
- PB&J Toast Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Chocolate Chip Protein Cookies
- Mocha Chocolate Chip Pistachio Cookies
Peanut Butter Oat Chocolate Chip Cookies (Vegan)
These Peanut Butter Oat Chocolate Chip Cookies are rich, fudgy, slightly crispy on the outside and tender in the middle, with the perfect amount of chocolate chips and they are made with good for you wholefood ingredients.
Ingredients
- 70g smooth peanut butter
- 1 tbsp melted coconut oil
- 100g coconut sugar
- 50ml plant-based milk
- ½ tsp vanilla extract
- 100g spelt or plain white flour
- 1 tsp baking powder
- 50g rolled oats
- 70g dark chocolate chips, plus extra
- A pinch of salt
Instructions
- Preheat the oven to 160Fan/180ºC and line 1-2 baking trays with parchment paper.
- Add the peanut butter, coconut oil, coconut sugar, milk and vanilla to a bowl and whisk or stir until smooth.
- Sift in the flour and baking powder and then add in the oats and salt. Begin to stir to a sticky cookie dough but before it’s complete combined, add in the chocolate chips and continue to stir until all specks of flour are gone.
- Spoon equal amounts of cookie dough into the trays, leaving a little room around each one (they spread very slightly). Using your fingers, shape them into circles and lightly press down.
- Bake in the oven for 8 minutes, until firm to touch at the edges but still soft in the middle. Turn the trays around halfway through baking time.
- Place the baking trays on cooling racks and while warm use a cookie cutter or heatproof just bigger than the cookies to jiggle them into neater circles. Also while warm, add a few extra chocolate chips and some flaky salt on top.
- Allow to cool for 15 minutes to firm up and then enjoy warm or allow to cool fully and keep in a sealed container for 3-5 days. You can freeze the cookies in a sealed container for 1month, too, and defrost to enjoy.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Peanut Butter Oat Chocolate Chip Cookies so please let me know in the comments below and leave a star review above. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cookie love x
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