Vegan Peanut Butter Oatmeal Cookies

Vegan Peanut Butter Oatmeal Cookies!

These Vegan Peanut Butter Oatmeal Cookies are so soft and moist. They remind me of the classic peanut butter cookies I would make as a kid, but so much more nutritious. These cookies are vegan, gluten-free, and refined sugar-free. They are made with lots of nutritious and wholesome ingredients, including ground flax, oats, and peanut butter. I sweetened these cookies with dates, which are a natural sweetener and include additional vitamins and minerals. The base of these cookies is made with a combination of oats and oat flour. If you don’t have oat flour on hand, just blend the same amount of oats in a blender until you have a fine flour.

I find these cookies taste even better and more flavourful the next day. I store some in the fridge and keep some extras in the freezer for when I need a quick snack. Whenever I’m on the go, I just grab some cookies from the freezer and they thaw out to the perfect temperature within a couple of hours. They make a great morning snack balanced with complete carbohydrates, healthy fats from the peanut butter and coconut oil, and some protein.

Be sure to follow me on Instagram @livesimplyhealthy and tag me in your creations so I can see!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Oatmeal Date Cookies, or Double Chocolate Chunk Peppermint Fudge Cookies!

Vegan Peanut Butter Oatmeal Cookies

Laura Brining

Soft and moist vegan peanut butter oatmeal cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 18

Ingredients

  

• 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
• 3/4 cup oat flour 3/4 cup oats ground into a fine flour
• 1 1/2 cup oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup dates
• 2/3 cup water
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons coconut oil melted
• 1/2 cup + 2 tablespoons natural peanut butter melted

Instructions

 

• Prepare your flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water and set aside to thicken for a few minutes.
• Meanwhile, prepare your dry ingredients by adding the oat flour, oats, baking powder, baking soda, and salt to a large mixing bowl. Stir to combine.
• Add the dates and water to a blender and blend until you have a completely smooth paste.
• Add the flax egg, date paste, apple cider vinegar, melted coconut oil, and melted peanut butter to the dry ingredients. Stir until combined.
• Place the dough in the fridge to chill for 10-15 minutes while you preheat your oven to 350 degrees Fahrenheit and line 2 baking trays with parchment paper or a silicone baking mat.
• Remove the dough from the fridge and roll into 18 balls. Place the balls on the prepared baking sheets and press down with a fork to flatten the cookies and form a criss-cross.
• Bake in the preheated oven for 10-12 minutes, until firm and slightly golden around the edges.
• Let cool completely before serving. Store in the fridge for up to a week or in the freezer for up to a month. Remove from the freezer to thaw before serving.