These quick and easy oatmeal peanut butter vegan cookies call for just 6 basic ingredients and no sugar. They boast a delightful soft and chewy texture, and you can whip them up in under 20 minutes!
They are a wholesome and delectable choice for a morning oatmeal treat or snack that everyone will love!
They are vegan, gluten-free, oil-free, and naturally sweetened. Indulge in these healthy oatmeal cookies at breakfast, as an afternoon pick-me-up, or as a post-dinner treat. They make a delightful addition to any time of the day!
- Dietary – vegan, whole food, oil-free, gluten-free, refined sugar-free, soy-free
- Super easy to make
- Naturally sweetened
- Just 6 ingredients
- Simple & delicious
- Enjoy in less than 20 mins
- Rich nutty flavor
- Small batch recipe – easily doubled or tripled
- A healthy snack, breakfast, or dessert
In this recipe, oats, peanut butter, and dates are mixed and baked into wholesome healthy cookies free of dairy or eggs. Yet they offer a super rich and delicious flavor!
Here’s everything you’ll need:
- rolled oats – use old-fashioned or quick oats, choose gluten-free certified if necessary
- regular dates – I used regular pitted dates. They are a natural sweetener and bind everything together. If your dates are drier, soak them in warm water for 10 minutes, then drain.
- peanut butter – you’ll need plain natural peanut butter without any additives like salt or sugar. If you don’t want to use peanut butter, you can substitute almond butter, cashew butter, tahini or sunflower butter.
- plant-based milk – any dairy-free milk works. I usually use oat or soy depending on what I have on hand.
- baking powder – a baking ingredient, that works as a rising agent
- vanilla – you can use pure vanilla extract or vanilla powder.
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Oatmeal Peanut Butter Vegan Cookies
Prepare to bake! Before you start, preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
Step 1: Blend all ingredients together – Put all ingredients for the oatmeal peanut butter cookies in a food processor. Blend for a minute until a thick dough forms. You may need to scrape the sides.
Step 2: Shape the cookies – Take a full teaspoon of the mixture, shape it into a ball, and slightly press to flatten it. Place on the baking pan. The recipe makes a small batch of 6 cookies.
Step 3: Bake – Place in the baking pan in the oven and bake for about 12 mins. Let cool for a while and enjoy!
And now you are ready to enjoy your healthy and delicious cookies!
These cookies are great for your breakfast, to satisfy your snack cravings, or whenever you desire a healthy treat made with simple ingredients!
- Easily doubled – The recipe makes about 6 medium-sized cookies. If you want a bigger batch, just adjust the amount of the ingredients.
- If the cookie dough is dry and doesn’t stick together, add a little bit of plant-based milk, like half a teaspoon.
- You can replace peanut butter with almond butter or any alternative nut or seed butter in a 1:1 ratio to make peanut-free cookies.
- Don’t over-bake – Avoid over-baking or the cookies will be hard and may burn.
How to Store
Let the cookies cool completely before storing.
Once cooled, store them in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week.
To freeze, store in a freezer bag or airtight container for up to 4 months.
More Wholesome Cookies Recipes
If you try these Oatmeal Peanut Butter Vegan Cookies, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
- Put all ingredients for the oatmeal peanut butter cookies in a food processor. Blend for a minute until a thick dough forms. You may need to scrape the sides.
- Take a full teaspoon of the mixture, shape it into a ball, and slightly press to flatten it. Place on the baking pan. The recipe makes a small batch of 6 cookies.
- Bake for about 12 mins. Let cool for a while and enjoy!
- The recipe makes about 6 medium-sized cookies. If you want a bigger batch, just adjust the amount of the ingredients.
- If the cookie dough is dry and doesn't stick together, add a little bit of plant-based milk, like half a teaspoon.
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CHEFMADE Rectangular Cake Pan, Nonstick 10.8 Inch Oblong Cake Pan, 7" x 10.8", Set of 2
Amazon.com: Cuisinart Food Processor 14-Cup Vegetable Chopper for Mincing, Dicing, Shredding, Puree & Kneading Dough, Stainless Steel, DFP-14BCNY: Home & Kitchen
Cuisinart CTG-00-SMC Stainless Steel Measuring Cups, Set of 4,Silver
Cuisinart CTG-00-SMP Stainless Steel Measuring Spoons, Set of 4,Silver
Nutrition Information:Yield: 6 Serving Size: 1 Cookies
Amount Per Serving:Calories: 132Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 53mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 4g
Nutrition information isn’t always accurate.
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