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
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.
