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!

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.

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.

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.

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!

More gluten-free vegan cookie recipes:

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

Cook Time: 15

Total Time: 30

Servings: 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!

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