Soft-baked Peanut Butter Oatmeal Chocolate Chip Cookies that call for just a few simple ingredients and 10 minutes baking time. They also happen to be vegan AND gluten-free!
Over the past few weeks, quite a few peanut butter + chocolate recipe have been popping up in my feeds, so I thought it was time that I added to the Internet's collection of peanut butter cookies. It could always use another one 🙂
I have just a few other peanut butter + chocolate recipes here on Delightful Adventures:
- No-Bake Peanut Butter Chocolate Coconut Bites
- Vegan Gluten Free Peanut Butter Cookies
- Peanut Butter Oatmeal Bars
They're all great recipes, so if you love peanut butter and chocolate together, like I do, you should try them!
So let's talk about this delicious recipe, shall we?
The Type of Peanut Butter You Need to Use
Be sure that you're using natural peanut butter, the runny kind. Read the ingredient list and if the only ingredient is peanuts, that's the one !
You don't want a peanut butter with any added ingredients like salt or sugar because it will throw the recipe off. I use smooth, natural peanut butter for my recipe, but you may also use crunchy if you'd like.
These cookies are also a little different from the classic peanut butter cookies because they are peanut butter chocolate chip cookies with oat flour and rolled oats!
These two extra ingredients make them heartier and more "toothsome."
When I first started testing this recipe, I started with no oat flour and rolled oats. The cookies came out fine but they weren't what I was aiming for.
Those cookies came out flat and crisp, what I wanted were cookies that were soft and chewy, and that's what adding the oat flour and rolled oats (and baking powder instead of baking soda!) gave me.
Have a look at this shot below to see what the inside of the cookies are supposed to look like after they have baked.
Soft-baked peanut butter oatmeal chocolate chip cookie perfection. And look at those melty chocolate chips...
Peanut butter oatmeal chocolate chip cookies are great on their own, especially when they're still warm, but they're even better with a cold glass of non-dairy milk.
No matter which way you decide to have or serve them, you can't go wrong. They're a simple cookie to make and I hope they become a regular on your baking rotation like they have here.
If you like this recipe for peanut butter oatmeal chocolate chip cookies, pin the recipe to Pinterest and then check out these other recipes you may also like:
- Vegan Gluten-Free Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies
- Oatmeal Chocolate Chip Coconut Cookies
- Chewy Vegan Gluten Free Gingerbread Cookies
- Vegan Almond Butter Cookies
- Vegan Gluten Free Oatmeal Cookies
- Vegan Double Chocolate Chip Cookies
If you make these vegan gluten-free peanut butter oatmeal chocolate chip cookies, or any of my other gluten free vegan cookie recipes, tell me what you thought of them in the comments below or even better, post a pic of your creation on Instagram and tag me, I’m @delightfuladventures over there and my hashtag is #delightfuladventures. I’d love to see your remake!
Peanut Butter Oatmeal Chocolate Chip Cookies
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup natural, smooth peanut butter (see note below)
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup oat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
- Preheat oven to 350ºF.
- Line 2 cookies sheets with parchment paper.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, add the peanut butter, coconut sugar, vanilla extract, and flax eggs. Stir to combine.
- In a medium bowl, whisk the oat flour, rolled oats, baking powder, and salt together.
- Add dry ingredients to wet ingredients and stir until combined.
- Fold in the chocolate chips.
- Scoop out cookie dough using a tablespoon, roll each portion into a ball and place onto cookie sheets. You can also use a medium-sized cookie scoop, see image above. Flatten each cookie slightly. These cookies will not spread much while they bake.
- Bake for 10 minutes and be sure to not over bake! (see note below)
- Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place each onto a cooling rack.
- Be sure to use runny, natural peanut butter for this recipe. The ingredient list should just have one ingredient: peanuts, and nothing else.
- Brown sugar can be used instead of coconut sugar.
- Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
- This recipe will NOT work with coconut flour.
- Be sure to not over bake your cookies, keep a close eye on them because the bottoms can burn very quickly.
- Your cookies may seem under baked when you take them out of the oven because they will be very soft. Not to worry, they firm up as they cool.
- Feel free to make your cookies larger or smaller. This recipe will make you 20 cookies if you use a medium-sized cookie scoop, (medium scoops equal 1.5 tablespoons). If you use a tablespoon, scoop out a little more than a tablespoon for each cookie to make 20.
- Nutrition info is based on 1 of 20 cookies and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Hi! Could I use eggs instead of the flax eggs mix?
Gwen Leron says
Hi Jessi! I haven't ever made them with eggs, so I can't say how they would turn out, but technically, yes, you can replace the flax eggs with eggs.
These cookies are delicious. I replaced the peanut butter and coconut sugar with almond butter and brown sugar. They came out chewy with just the right amount of crisp. Love this recipe 💗
Gwen Leron says
Hi Grace! I'm glad you like the recipe and that it turned out well with your substitutions! Thanks for taking the time to leave your comment and rating, I appreciate it very much 🙂
Kathy Sanchez says
These came out great. I used the natural grind on the spot at Whole Foods peanuts for the peanut butter. They are really tasty and healthy! Thank you for the recipe!
Gwen Leron says
Hi Kathy! I am so happy to hear that you like the cookies! And yes! The natural grind on the spot peanut butter is perfect for this recipe Thanks so much for your note 🙂
These were delicious. They just didn’t firm up very well. I used PB Fit and made it a bit runny, could it be that type of peanut butter?
Hi Susan! I'm glad you found them delicious! Yes, I think the reason they did not firm up is because you used PB Fit (which is a peanut butter powder, right?) Even if you add liquid to make it runny, it still would not have the same consistency or makeup as jarred, natural peanut butter. If you try the recipe again, try using natural peanut butter for the best results 🙂 Let me know how it goes!