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- 1 cup natural peanut butter (smooth or chunky) - 1 cup rolled oats - 1/2 cup brown sugar (packed) - 1/4 cup maple syrup - 1 tsp vanilla extract - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup dark chocolate chips (dairy-free) - Optional: 1/4 cup chopped nuts (such as walnuts or pecans) Each ingredient in these cookies plays a key role. Peanut butter adds flavor and healthy fats. It gives cookies a rich, nutty taste. Rolled oats provide texture and fiber, making them chewy. Brown sugar adds sweetness and moisture, making cookies soft. Maple syrup enhances sweetness with a nice flavor twist. Vanilla extract brings depth, while baking soda helps cookies rise. Salt balances flavors and enhances the taste. Dark chocolate chips offer a sweet, creamy contrast. If you choose to add nuts, they give a satisfying crunch. You can swap peanut butter for almond or sunflower seed butter for nut allergies. Instead of brown sugar, use coconut sugar for a lower glycemic index option. Maple syrup can be replaced with agave syrup or simple syrup. For a gluten-free choice, use gluten-free oats. You can skip the chocolate chips for a plain cookie or add dried fruit for a different taste. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the ideal temperature for baking our cookies. While the oven heats, get a baking sheet and line it with parchment paper. This will help the cookies not stick. A lined sheet makes cleanup easy, too. In a mixing bowl, add 1 cup of natural peanut butter. You can use smooth or chunky peanut butter based on your taste. Next, add 1/2 cup of packed brown sugar, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Mix well until the mixture is smooth. This blend gives our cookies a sweet and nutty flavor. In another bowl, whisk together 1 cup of rolled oats, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. The oats give texture and chewiness to the cookies. Baking soda helps them rise, while salt balances the sweetness. Now, slowly add the dry mix to the wet mix. Stir until everything is well combined. If you like, fold in 1/2 cup of dark chocolate chips and 1/4 cup of chopped nuts. Using a tablespoon, scoop out the dough and form small balls. Place them on the prepared baking sheet. Flatten each ball slightly with a fork. Bake your cookies for 10-12 minutes until the edges turn golden brown. After baking, let them cool on the sheet for 5 minutes before moving them to a wire rack. Enjoy your delicious cookies! To get the right cookie texture, use the right mix of ingredients. Aim for a balance of peanut butter and oats. Too much peanut butter makes cookies soft. Too many oats make them dry. The key is one cup of each. When mixing, don’t over-mix. Stir just until everything combines. This keeps your cookies chewy and soft. Natural peanut butter is great for these cookies. It has fewer additives than regular peanut butter. This means more flavor and a more pure taste. Stir it well before using. The oil often separates, so mix it back in. If you like a crunchy texture, use chunky peanut butter. It adds fun bits in every bite. To keep your cookies fresh, store them in an airtight container. If you want them to last longer, place parchment paper between layers. This keeps them from sticking together. They can stay fresh for up to a week. If you want to save them longer, freeze them. Just wrap each cookie in plastic wrap and place them in a freezer bag. They can last for up to three months! Pro Tips Storage Tip: Store the cookies in an airtight container to keep them fresh for up to a week. Peanut Butter Choice: Use natural peanut butter for the best flavor and texture; avoid brands with added sugar or oils. Add-ins Customization: Feel free to experiment with different mix-ins like dried fruits or seeds for added texture and flavor. Chilling Dough: For thicker cookies, chill the dough for 30 minutes before baking to help them hold their shape. {{image_2}} If you want nut-free cookies, try sunflower seed butter instead of peanut butter. This swap keeps the taste great while avoiding nuts. You can also use pumpkin seed butter. Both options add a nice flavor and keep the cookies moist. To make these cookies gluten-free, use certified gluten-free oats. They taste just as good and won’t change the texture. Check the label to ensure your oats are gluten-free. You can also use almond flour or coconut flour for a different texture. Spice up your cookies with extra flavors! Add a pinch of cinnamon for warmth or a dash of nutmeg for a cozy touch. You can also mix in a bit of cocoa powder for a chocolatey twist. Consider using flavored extracts like almond or coconut for new tastes. This way, you can create cookies that are uniquely yours! Each cookie has about 120 calories. This is based on a recipe that makes 12 cookies. The cookies contain around 6 grams of fat, mostly from peanut butter. You also get about 15 grams of carbs and 3 grams of protein. The dark chocolate chips add some extra flavor and a few calories too. The main star, peanut butter, is packed with protein and healthy fats. It helps keep you full and energized. Rolled oats provide fiber, aiding digestion and heart health. Maple syrup offers a natural sweetness with some vitamins and minerals. Dark chocolate chips are rich in antioxidants, which can help with heart health. You can swap brown sugar or maple syrup with other sweeteners. For example, agave syrup has a lower glycemic index. This means it may not spike your blood sugar as much. Coconut sugar is another option; it has a slight caramel flavor and retains some nutrients. Each sweetener has different calorie counts, so check the labels. Yes, you can freeze these cookies! Just let them cool completely first. Place them in an airtight container or a freezer bag. They last up to three months in the freezer. When you’re ready to eat, just thaw them at room temperature. To make gluten-free Vegan Peanut Butter Oat Cookies, use certified gluten-free oats. Ensure all other ingredients are gluten-free too. Many brands offer gluten-free options for maple syrup and baking soda. This small change makes a big difference. If you need a substitute for peanut butter, try almond butter or sunflower seed butter. Both have a similar texture. They add a unique taste to the cookies. Just make sure the substitute is smooth and creamy for best results. Homemade Vegan Peanut Butter Oat Cookies last about one week at room temperature. Store them in an airtight container to keep them fresh. You can also store them in the fridge for up to two weeks. If you freeze them, they can last for months! You learned about making Vegan Peanut Butter Oat Cookies from scratch. We discussed the key ingredients, their roles, and how to substitute them. I shared step-by-step instructions to guide your baking. Tips for achieving the best texture and storing cookies helped ensure success. Variations allow you to customize flavors and accommodate dietary needs. Finally, I included nutritional insights to support healthier choices. These cookies are simple, tasty, and fun to make. Enjoy baking with friends and family!

Vegan Peanut Butter Oat Cookies

Delicious and healthy vegan cookies made with peanut butter and oats.
Print Recipe Pin Recipe
Course Dessert
Cuisine Vegan
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup natural peanut butter (smooth or chunky)
  • 1 cup rolled oats
  • 1 2 cup brown sugar (packed)
  • 1 4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 2 tsp baking soda
  • 1 4 tsp salt
  • 1 2 cup dark chocolate chips (dairy-free)
  • 1 4 cup chopped nuts (optional, such as walnuts or pecans)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the peanut butter, brown sugar, maple syrup, and vanilla extract. Mix until smooth and well-combined.
  • In another bowl, whisk together the rolled oats, baking soda, and salt.
  • Gradually add the dry ingredients to the peanut butter mixture, stirring until everything is thoroughly incorporated.
  • Fold in the dark chocolate chips and nuts, if using.
  • Using a tablespoon, scoop out the dough and form small balls, placing them on the prepared baking sheet. Slightly flatten each ball with the back of a fork to create that classic cookie shape.
  • Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.
  • Once out of the oven, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative plate and dust lightly with powdered sugar for an elegant finish. Serve with a glass of almond milk for a perfect pairing!
Keyword cookies, oats, peanut butter, vegan