Vegan Peanut Butter Oatmeal Cookies

These vegan peanut butter oatmeal cookies are crisp on the outside, with a soft and slightly chewy middle, loaded with peanut butter flavour. You can whip up a batch in under 30 minutes for a quick afternoon treat.

I’ve been longing for the perfect plant-based oatmeal cookie for years. The kind that crunches when you bite into it, but doesn’t crumble, is slightly chewy in the middle, but not soft, is sweet but not too sweet, with just enough chocolate chips, lightly sprinkled with salt.... you know what I'm talking about. I think this is it, and I’m so excited to share it with you.

Ingredients You’ll Need to Make Vegan Peanut Butter Oatmeal Cookies

Vegan butter - you can use your go-to vegan butter, or substitute it with margarine. The main difference is that margarines may still contain small amounts of dairy, whereas plant-based butters are free of animal products, so if you’re using margarine, make sure to check the ingredients for any dairy.

Caster sugar - caster sugar is slightly finer than granulated sugar, but if you don’t have any at hand, you can easily swap it with granulated sugar.

Light brown sugar - adding light brown sugar to the recipe gives these cookies a richer colour, softer texture and a caramel undertone. If you don’t have it at hand, you can swap it with granulated sugar.

Peanut butter - if possible, go with natural peanut butter. Try to avoid any products containing hydrogenated oils. Natural peanut butter can separate into oil and solids. If that happens, make sure to give it a good stir before using it to incorporate the oil if it has separated. 

Vanilla extract - because cookies are always better with a hint of vanilla flavour.

Yogurt - adding a tablespoon of yogurt adds moisture and helps with binding. I used plain soy yogurt, but you can use your favourite plant-based variety.

Flour - all-purpose flour works well in this recipe. Make sure to measure it correctly if you’re using cups - the spoon and level method works best. Spoon the flour into the measuring cup all the way to the top and let the flour flow over a little. Then, use the back of a knife to level the top off.

Baking soda - there are two things to keep in mind when using baking soda: it needs to be precisely measured, and fresh. If you’re not using newly opened baking soda, you can easily test for freshness. Drop a little bit of the baking soda into vinegar and look for a bubbling reaction - if there's fizzing, it's still good to use!

Salt - adding a pinch of salt to the recipe helps to bring out the chocolate flavour. You can even sprinkle the cookies with some sea salt once they’re out of the oven.

Rolled oats - use traditional, all-fashioned rolled oats, not quick oats. Quick oats, or instant oats, will dissolve and make the cookies too mushy, while rolled oats retain their shape and texture, and make cookies nice and chewy.

Chocolate chips - adding chocolate chips to these cookies is optional, but highly recommended. I used all dark chocolate chip cookies, but you can also try mixing half semisweet chocolate chips and half dark for a less bitter flavour.

How to Make the Best Vegan Peanut Butter Oatmeal Cookies

Make the Batter

In a medium bowl, cream the butter, caster sugar and brown sugar together until smooth. Stir in the peanut butter, vanilla and yogurt until well blended. Combine the flour, soda and salt; stir into the mixture just until moistened. Mix in the oats and chocolate chips until evenly distributed.

Form the Cookies and Bake

Drop the batter by tablespoonfuls onto the baking sheets. Bake for 10 to 12 minutes (I baked for 12) in the preheated oven, until the edges start to brown.

Cool and Enjoy!

Cool the cookies on the baking sheets for about 10 minutes until they're firm to handle, and then transfer them to a wire rack to cool completely.

Extra Tips

• These spread out quite a lot, so keep them far apart - don’t do more than 9 per sheet.
• It’s really important to cool them slightly before transferring them, as they’re quite brittle when warm.

Vegan Peanut Butter Oatmeal Cookies FAQs

Can I replace peanut butter with an allergy-friendly alternative?

Of course! If you are allergic to peanuts, but are not allergic to tree nuts, you can use almond butter or cashew butter instead! If you are allergic to both peanuts and tree nuts, use sunflower seed or pumpkin seed butter!

Why are my cookies falling apart?

To prevent this from happening, let the cookies cool completely to room temperature before transferring them.

How do I know if my chocolate is vegan?

Check the ingredient label. If it says it contains milk, it’s not vegan. Higher-quality dark chocolate (over 50%) tends to be vegan, but be sure to double-check the ingredient list.

How long do they keep?

These cookies can be stored at room-temperature for up to 5 days. They also keep well in the fridge and the freezer, stored in an airtight container.

Looking for More Vegan Cookies?

Make sure to check out these vegan lemon cookies, chocolate oatmeal cookies, gluten-free snickerdoodles, these steel cut oats cookies or coconut cookies.

Or, click here for a complete listing of vegan cookie recipes.