To all the peanut butter lovers out there, these vegan peanut butter oatmeal cookies are going to be your new best friend. They are chewy, perfectly sweetened and it’s hard not to eat one whole batch in a day. These cookies are oaty, coconutty and filled with protein from the peanut butter and sunflower seeds. This dreamy recipe just needs a hot cup of tea to go with it.
I know over the holiday season you probably had your share of cookies and baked goods, am I right? But I feel like we’ve taken a few weeks off of the sweet train and it’s about time we get back on it. These cookies are the perfect way to ease your way back into it after a break from Sugar City. They are not overly
is dark chocolate vegan?
A lot of dark chocolate is vegan. But that doesn’t mean you shouldn’t still be checking labels or looking for that V symbol on each bar. Some dark chocolate still has milk products added in, which is kind of unnecessary. The higher the percentage of the chocolate bar (55-85%) the purer the bar is, which is a fun fact. You may also want to take into consideration if the chocolate is fair-trade. Who knew looking for the perfect vegan dark chocolate would involve so much research. In all honestly, it’s not complicated. Choose dark chocolate of a higher percentage, check the ingredients and you are golden. If you want to read some more information about dark chocolate check out some information here.
Here are a few reasons why I love these vegan peanut butter oatmeal cookies, so listen up!
- Um peanut butter, sugar, oats and vanilla. What better classic combo is there than that? These vegan gluten free cookies are a dream. Super easy to make, loaded with a nutty flavour and even have a little crunch in them from the sunflower seeds. What did I tell ya, a dream.
- The best part about baking vegan is the edible cookie dough. As I kid I always was licking the bowl even though we used eggs in the batter. My dad would probably have said, “it’ll put hair on your chest!” Which is what every young girl wants to hear. Well, I don’t know about putting hair on your chest but the batter for these vegan peanut butter oatmeal cookies can be licked and enjoyed with no negative outcome. For those bowl-licking queens out there, this batter is definitely worth a few spoonfuls into the old mouth.
- These vegan oat cookies are packed with protein. So that means you can go to the gym, pass on the protein smoothie and instead eat 18 of these vegan gluten free cookies, right? I’m JOKING. But it is nice when a cookie isn’t all sugar, and it actually has some substance to it. I mean I’ll never say no to a sugary cookie because I’m not insane. But it’s such a bonus when that sugar is accompanied by something more. I love the addition of the sunflower seeds because they add some protein and a yummy texture. The Picky Husband is a big fan so that cookie jar on the counter doesn’t stay full for very long with us two snack monsters around.
These vegan oat cookies have been a favourite in my house over the last few weeks. It’s been pretty nice to have a jar full of cookies on the counter at all times (thanks to testing this recipe). It’s like the jar is just waiting for my hand to reach right on in. If you love a classic oat texture and are a big peanut butter fan, then these vegan gluten free cookies are the right match for you.
vegan peanut butter oatmeal cookies
- 1 flax egg
- 4 tbsps coconut oil melted
- 3/4 cup peanut butter smooth
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup oats
- 1 cup oat flour
- 1/3 cup coconut sugar
- 1/4 cup unsweetened shredded coconut
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup sunflower seeds
- 1/3 cup chocolate chips
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Prepare your flax egg. Combine 1 tablespoon of ground flax (flax meal) with 3 tablespoons of water- let sit for 5-10 minutes, until a yolky consistency has formed.
- Melt your coconut oil over low heat in a saucepan. Once melted, keep the temperature low and add the peanut butter, maple syrup and vanilla. Whisk together until completely combined. Remove from the stove.
- Add the dry ingredients to a bowl, leaving out the sunflower seeds and chocolate chips until the end.
- Add the coconut oil mixture to the dry ingredients. Next mix in the flax egg, followed by the sunflower seeds and chocolate chips. Measure out roughly 2 tablespoons of batter. Tightly form it into a ball (pack it tight). Then place it on the baking sheet and lightly press it down in the center with the palm of your hand. Continue to do for the rest of the batter. You may have to do it in two shifts, depending on the size of your baking sheet. Cookies won’t spread out a crazy amount so you don’t need to leave a ton of space between each cookie.
- Bake for 11 minutes, then remove from the oven once they are golden on top. Let the cookies cool for at least 5 minutes (VERY important or they will crumble). Then move them to a cooling rack and let cool for another 10 minutes. Store in a sealed container.