Peanut Butter Oatmeal Cookies


Peanut Butter Oatmeal Cookies

Tender on the inside, chewy, and loaded with peanut butter flavor. Peanut butter lovers will go crazy for these! My husband loves peanut butter so much that he loved it even more until I made him this recipe, and it is excellent with a glass of cold or warm milk. You will enjoy this recipe as well, and I'm sure this will be a hit to your family, friends, and even to your kids!
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Inactive time 10 minutes
Total Time 40 minutes
Servings 30 cookies


  • 1 cup (130g) unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
  • ¼ tsp ground nutmeg
  • 1 cup (260g) unsalted, unsweetened natural peanut butter
  • ½ cup (120ml) maple syrup
  • ⅓ cup (80g) unsweetened applesauce (or mashed banana)
  • ¼ cup (60ml) coconut oil, melted
  • ¼ cup (40g) coconut sugar (optional)
  • 1 tsp vanilla extract
  • Optional add-ins: ½ cup (60-90g) raisins, chopped peanuts, and/or vegan chocolate chips


  • Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, whisk together the flour, oats, baking soda, cinnamon, salt, xanthan gum(if using), and nutmeg until fully incorporated.
  • In a medium bowl, combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar(if using), and vanilla. Stir until combined.
  • Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in.
  • Scoop a heaping tablespoon of dough out of the bowl, roll it in your hands to make a perfect ball, and place it on the baking sheet. Repeat with the remaining dough, spacing the balls 1½ inches(4cm) apart. Use your fingers to gently flatten each ball just a bit.
  • Bake for 10 to 12 minutes, until firm and slightly golden along the bottom. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Cool completely before serving. The cookies will keep stored in an airtight container (in the fridge if the weather is warm) for 3 to 4 days.
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