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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Peanut Butter Oatmeal Cookies

    Last updated - February 18, 2022; Published - December 11, 2018 By Rhian Williams 14 Comments

    Jump to Recipe Print Recipe
    Six golden brown cookies against a sheet of brown baking paper

    These Gluten-Free Vegan Peanut Butter Oatmeal Cookies are soft and chewy, perfectly sweet and nutty. They're super easy to make and satisfying too!

    Six golden brown cookies against a sheet of brown baking paper

    Why you'll love these Peanut Butter Oatmeal Cookies:

    • they're undetectably vegan and gluten-free
    • they're perfectly chewy
    • they're not too sweet
    • they're crispy on the outside and tender on the inside
    • they're refined sugar free
    • they're oil-free
    • they're high in protein and fibre
    • they're made in one bowl
    • they take just 30 minutes to make
    • they make a great dessert, snack or even breakfast!

    How to make these Peanut Butter Oatmeal Cookies

    Scroll down to the bottom of the post for the recipe.

    • Mix together all the ingredients in a glass mixing bowl.

    Peanut butter oatmeal cookie dough in a mixing bowl

    • Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
    • Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
    • Lay it out onto a rectangular baking tray lined with greased baking paper.

    Raw peanut butter oatmeal cookies on a baking tray covered with baking paper

    • Repeat until the rest of the batter is used up - you should be able to make 12 cookies.
    • Bake in the oven for around 15 minutes until golden brown.

    Six golden brown cookies on a baking tray covered in brown baking paper

    How long do these Peanut Butter Oatmeal Cookies keep for?

    These Peanut Butter Oatmeal Cookies keep in an airtight container for up to a few days.

    Substitutions you can make to this recipe:

    • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
    • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
    • you can substitute the peanut butter with any other nut or seed butter: almond butter, cashew butter, sunflower seed butter, tahini etc
    • the ground almonds can be substituted with ground walnuts or ground sunflower seeds
    • you can add chocolate chips to the cookies
    • you can also add dried fruit such as raisins, dried cranberries, dried cherries etc
    • you can also add chopped nuts such as walnuts or pecan nuts or desiccated coconut!

    Four golden brown cookies stacked up on top of each other against a grey background

    More gluten-free vegan cookie recipes:

    • Chocolate Chip Cookies
    • Oatmeal Raisin Cookies
    • Blueberry Breakfast Cookies
    • Peanut Butter Cookies
    • Oatmeal Cookies
    • Snickerdoodles
    • Sugar Cookies
    • Double Chocolate Chip Cookies
    • Carrot Cake Cookies
    • Millionaire Shortbread

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Three golden brown cookies against a sheet of brown baking paper

    Gluten-Free Vegan Peanut Butter Oatmeal Cookies

    These Gluten-Free Vegan Peanut Butter Oatmeal Cookies are soft and chewy, perfectly sweet and nutty. They're super easy to make and satisfying too!
    4.45 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free peanut butter cookies, vegan oatmeal cookies, vegan peanut butter cookies
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 cookies
    Calories: 194kcal
    Author: Rhian Williams

    Ingredients

    • 85 g (⅓ cup) peanut butter (or sub any other nut or seed butter)
    • 7 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ½ cups) rolled oats (ensure gluten-free if necessary)
    • 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Place all the ingredients in a bowl
    • Mix well, adding a tiny splash more milk if it’s looking too dry
    • Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
    • Take a heaped tablespoon of the mixture and use your hands to form it into a little patty
    • Lay it out onto a baking tray lined with greased baking paper
    • Repeat until the rest of the batter is used up - you should be able to make 12 cookies
    • Bake in the oven for around 15 minutes until golden brown
    • Leave to cool completely before storing in an airtight container - keeps for a good few days

    Notes

    *You can alternatively use almond flour
    Nutrition Facts
    Gluten-Free Vegan Peanut Butter Oatmeal Cookies
    Amount Per Serving
    Calories 194 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 47mg2%
    Potassium 118mg3%
    Carbohydrates 20g7%
    Fiber 3g12%
    Sugar 8g9%
    Protein 6g12%
    Calcium 61mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Nicole

      November 23, 2020 at 4:28 am

      I have the same comment as Amy - the rolled oats are very prominent visually (not fine crumb like yours) and the batter was very wet using the exact same ingredients. The bottom is golden but the top pale and “oatey”. Not crispy at all. Help!?

      Reply
      • Rhian Williams

        November 23, 2020 at 12:31 pm

        Sorry to hear that - did you leave the mixture to soak for 10 minutes before shaping into cookies to let the oats bind together as per the instructions? If not, then doing this next time should help!!

    2. Minou

      April 24, 2021 at 10:00 am

      I had a craving for cookies this morning, so I made these! They're also nice with jam on top! It's a fancy variation on pb&j sandwich... I love your recipes! 😄👩🏻‍🍳🍞🌮🍪🍪🍪

      Reply
      • Rhian Williams

        April 24, 2021 at 12:56 pm

        Thank you so much, so happy to hear that! Sounds delicious!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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