Vegan Dessert Recipe: Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal cookies

Photo credit: Chris Miller


Who doesn’t love a hearty, chewy, peanut-buttery oatmeal cookie, crammed with all sorts of tasty add-ins? Nobody. That’s why these cookies are bound to be a hit with everyone in the family. Peanut butter (or the nut or seed butter of your choice) works together with applesauce and coconut oil to replace eggs and butter, making a remarkably flavorful binder that builds perfectly soft and chewy cookies. You can make them as is, or add chocolate chips, raisins, nuts, or all of the above. I mean, really, who’s not going to like this cookie? Makes 30 cookies // Prep Time: 10 Minutes // Active Time: 20 Minutes // Inactive Time: 10 Minutes


  • 1 cup (130 g) unbleached all-purpose flour (or gluten-free flour blend,
  • soy-free if necessary)
  • 1 cup (100 g) rolled oats (certified gluten-free if necessary)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
  • ¼ teaspoon ground nutmeg
  • 1 cup (260 g) unsalted, unsweetened natural peanut butter
  • ½ cup (120 ml) maple syrup
  • 1/3 cup (80 g) unsweetened applesauce (or mashed banana)
  • ¼ cup (60 ml) coconut oil, melted
  • ¼ cup (40 g) coconut sugar, optional
  • 1 teaspoon vanilla extract
  • Optional add-ins: ½ cup (60 to 90 g) raisins, chopped peanuts, and/or vegan chocolate chips


  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until fully incorporated.
  3. In a medium bowl, combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla. Stir until combined.
  4. Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in.
  5. 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 1. inches (4 cm) apart. Use your fingers to gently flatten each ball just a bit.
  6. 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.

Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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