Vegan Healthy Peanut Butter Oatmeal Cookies
These wholesome oatmeal cookies combine creamy peanut butter with rolled oats, ground flaxseed, and coconut oil for a naturally sweetened treat. Made with maple syrup and coconut sugar instead of refined sugar, they offer a chewy texture with bits of chopped peanuts in every bite. Perfect for afternoon snacks, lunchboxes, or when you want a satisfying cookie that feels a bit more nutritious. The combination of oat flour and rolled oats creates a hearty base, while cinnamon adds warmth and the natural peanut butter provides rich flavor without artificial additives.
Ingredients
- 1 cup gluten free rolled oats
- ¼ cup gluten free oat flour, finely ground
- 2 tablespoons golden ground flaxseed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons coconut oil, melted
- ¼ cup + 2 tablespoons, unsalted natural creamy peanut butter
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- ½ cup peanuts, finely choppedchopped almonds1:1tree-nutspeanuts-freeadds tree_nuts
different flavor but similar crunch
Full guide →
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper or greased foil
- 2
Whisk together oats, oat flour, flaxseed, cinnamon and salt in a large bowl
- 3
Whisk together coconut oil, peanut butter, maple syrup, coconut sugar and vanilla in a medium bowl
- 4
Pour wet mixture over dry mixture and stir with rubber spatula until well mixed
- 5
Fold in chopped peanuts
- 6
Scoop cookie dough balls onto prepared baking sheet using medium cookie scoop, spacing evenly apart
- 7
Flatten cookies to desired thickness with a fork, pressing together any loose bits
- 8
Bake for 12-15 minutes until done
- 9
Cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely before storing
Tips
Make sure homemade oat flour is finely ground rather than coarse for best texture in the cookies.
These cookies won't spread during baking, so flatten them to your desired thickness before baking.
Press together any loose bits after flattening to ensure cookies hold together well during baking.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Cookie dough can be scooped and frozen on baking sheets, then stored in freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
Serve at room temperature. Great with milk or as an on-the-go snack.
Common Mistakes
Don't skip flattening the cookies as they won't spread during baking.
Let cookies cool completely on the baking sheet before moving to avoid breaking.
Substitutions
Nut-Free Alternatives
different flavor but similar crunch
Full guide →General Alternatives
FAQ
Can I make these without oat flour?
Yes, you can grind additional rolled oats in a food processor until fine to make your own oat flour, or substitute with almond flour for a different texture.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months for longer storage.
Can I use regular peanut butter instead of natural?
Natural peanut butter works best as it has less added sugar and oil, but regular peanut butter can work with slightly different texture and sweetness.