Vegan Peanut Butter Chocolate Chip Oat Cookies
Chewy, nutty vegan cookies packed with peanut butter, dark chocolate chips, and warm cinnamon spice. The combination of gluten-free oats and oat flour creates a tender crumb, while flax eggs bind the dairy-free dough. Perfect for lunch boxes, afternoon snacks, or gift-giving. This recipe proves that vegan baking doesn't require compromise on flavor or texture.
Ingredients
- 1 cup gluten-free rolled oatscertified gluten-free rolled oats1:1celiac-safe
High
- ¾ cup gluten-free oat flour
- ¾ cup unsweetened shredded coconut
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup natural unsalted peanut butter, liquidy consistency
- ¼ cup coconut oil, melted
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons ground flax whisked with 6 tablespoons warm water, set 15 minutesapplesauce1/4 cupveganbinder
Medium
- 1 teaspoon pure vanilla extract
- ¾ cup vegan chocolate chips
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2
Whisk together oats, oat flour, coconut, baking soda, baking powder, cinnamon, and salt in a medium bowl.
- 3
In a large bowl, whisk peanut butter, coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla until combined.
- 4
Add dry mixture to wet mixture and fold with a spatula until a cohesive dough forms.
- 5
Fold chocolate chips into the dough.
- 6
Scoop 2-tablespoon portions onto the prepared baking sheet, spacing evenly, and flatten slightly.
- 7
Bake until set, about 8-10 minutes.
- 8
Transfer cookies to a cooling rack using a heatproof spatula and cool completely.
Tips
Use naturally liquid peanut butter to avoid excess oil separation. If your peanut butter is thick, gently warm it before measuring for easier mixing.
Don't overbake these cookies. They firm up as they cool, so remove them at 8-10 minutes when the edges are set but centers still look slightly underbaked.
Prepare flax eggs 15 minutes ahead of time to allow them to thicken and bind properly in the dough.
Good to Know
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. Freeze in an airtight container for up to 3 months.
Prepare dough up to 24 hours ahead and refrigerate. Scoop and bake when ready, adding 1-2 minutes to baking time if baking from cold dough.
Serve at room temperature with dairy-free milk, coffee, or tea. Include in school lunches, lunchboxes, or on a dessert platter.
Common Mistakes
Use liquid peanut butter to avoid a dry, crumbly dough that won't hold together
Prepare flax eggs at least 15 minutes ahead to allow proper thickening and binding
Don't overbake to prevent hard, dry cookies; they firm up as they cool
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
High
FAQ
Can I use regular (non-vegan) chocolate chips?
Yes, but this will no longer be a fully vegan recipe. Standard chocolate chips contain milk solids. Verify your chocolate chips are dairy-free for a vegan version.
What if I don't have a cookie scoop?
Use two spoons or your hands to portion dough into 2-tablespoon mounds. Uniform sizing helps with even baking.
How long can I keep these cookies fresh?
Room temperature in an airtight container: 5 days. Refrigerated: 1 week. Frozen: 3 months. Thaw at room temperature before serving.