The easiest one-bowl vegan chocolate chip oatmeal cookies, coming up! With peanut butter, of course. And gluten free to boot.
I tested loads of variations of this recipe and I’m very happy to say that this is the perfect peanut butter oatmeal cookie. Depends what you like, I guess, but crispy outer corners and a chewy centre are pretty universally liked.
These weren’t meant to be gluten free but the spelt flour versions just weren’t quite working out the way I wanted them to. Coconut flour adds just the right amount of crisp around the edges – inspired by my gluten free peanut butter cookies.
The extra thick rolled oats add a particularly good, toothsome texture – you’ll love it.
- Natural peanut butter
- Coconut oil
- Maple syrup or date syrup (see substitutions)
- Non-dairy milk
- Bob’s Red Mill Extra Thick Rolled Oats
- Coconut Sugar
- Coconut flour
- Sea salt
- Baking soda
- Cinnamon (see substitutions)
- Dark chocolate bar or chocolate chips
Preheat the oven and line a baking sheet with parchment paper. Don’t try to grease the pan, you’ll have a heck of a time getting the cookies off without breaking them.
Melt the coconut oil. In a large bowl, whisk together the peanut butter, melted coconut oil, syrup, and milk until fully emulsified.
Add the oats, sugar, flour, salt, baking soda, and cinnamon. Use a wooden spoon to mix very well. Don’t worry about over-mixing, as there’s no gluten to overwork.
Fold in the chopped chocolate or chocolate chips. Try to get them as evenly spread throughout the dough as possible.
Place scoops of dough onto the prepared baking sheet (if you don’t have a cookie scoop, then eight approximately equal mounds). Space them about 6cm (2 in.) between each cookie. They don’t spread much during baking.
Wet your hands slightly and flatten the cookies with your palms to about 1.5cm (0.6 in.). Bake the cookies for 10-12 minutes, or until the outer edges are golden but the middle is still soft.
Cool the cookies on the tray for 10 minutes before carefully removing and cooling fully on a rack. If your cookies are breaking, leave them to cool fully on the tray instead.
Tips and Notes
If you find that your cookies aren’t spreading or cracking slightly on the top like the ones pictured, there might be a couple of reasons for it. With no changes or substitutions to the recipe, it’s likely due to your oven temperature being slightly off. If recipes are often a bit off for you, but you haven’t changed anything at all, you may want to get an oven thermometer (they’re not expensive, and very practical).
I always use a chopped dark chocolate bar because chocolate chips are exorbitantly expensive here, but a chocolate bar is more likely to burn and spread more while baking than chocolate chips are. If you prefer a more classic oatmeal chocolate chip cookie, then use regular or mini chips.
This is a fairly small batch of cookies, so if you have a large family or would like to freeze some, the recipe can easily be doubled. I don’t do this because they never make it to the freezer.
A natural peanut butter with no oil or sugar added is essential here. The really sugary stuff with lots of things added to it won’t work as it lacks the same spreading ability due to thickeners. Roasted or raw, salted or unsalted, doesn’t matter. That being said, you may want to halve the added salt if your peanut butter already contains salt.
If you can’t get the extra thick rolled oats, regular rolled oats will work too. I don’t love quick-cooking oats in this recipe, but they’ll work in a pinch. I’m not sure about other types of flakes (since this is an oatmeal cookie recipe).
I tried this recipe with many iterations of different types of flour, more syrup vs sugar, different leavening agents, and so on – and coconut flour really makes for the best texture and ease of mixing. I know it’s only a couple tablespoons and you might be tempted to sub it, but I don’t recommend it. The coconut oil is also key for cookie stability, don’t switch it for an oil that’s liquid at room temperature.
Brown sugar may work in place of the coconut sugar. I haven’t tried it, as brown sugar doesn’t seem to exist here, but I think it’d be good. Cane sugar will seriously detract from the dark caramel flavour here and I don’t recommend it.
Any type of milk can be used, including dairy milk if you don’t need to avoid it. I used both date syrup and maple syrup during testing and both are excellent, though I particularly like the flavour date syrup adds. Honey can be used if the cookies don’t need to be fully vegan – a dark one is best.
Can’t have peanut butter, or you’ve run out? Other nut and seed butters work too. Just make sure you’re looking at the step-by-step photos above to make sure your cookie texture is right. Almond butter, sunflower seed butter, and tahini are all good, though the seed butters do make the cookies very slightly bitter.
More Gluten Free Cookies
Ultimate Gluten Free Peanut Butter Cookies (grain free)
Vegan Almond Flour Chocolate Chunk Cookies
Buckwheat Trail Mix Cookies
Oatmeal Breakfast Cookies
Flourless Chocolate Tahini Thumbprint Cookies (grain free)
Maple Almond Cookies
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- 150 grams (1/2 cup) natural peanut butter
- 3 tablespoons melted coconut oil
- 3 tablespoons non-dairy milk
- 2 tablespoons date or maple syrup
- 80 grams (3/4 cup) organic extra thick rolled oats
- 80 grams (1/2 cup) coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon*
- 100 grams (1/2 cup) dark chocolate, chopped, or chocolate chips
- Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the peanut butter, coconut oil, milk, and syrup until fully emulsified.
- Add the oats, coconut sugar, coconut flour, arrowroot powder, baking soda, salt, and cinnamon to the bowl. Use a wooden spoon to mix until combined and no streaks of flour or sugar remain.
- Add the chocolate to the bowl and fold it in to incorporate evenly.
- Scoop the cookie dough onto the prepared baking sheet, about two tablespoons per cookie. You should have ten approximately equal cookies. Space the cookies about 6cm (2 in.) apart, using two trays if needed.
- Lightly wet your hands, then use your palm to gently press each cookie to about 1.5cm (0.6 in.) thick.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centre of the cookies are still soft.
- Cool for ten minutes on the tray before carefully removing to cool fully on a rack. These are best stored in the freezer in a sealed container (and taste great straight from frozen).
* If you prefer, use a teaspoon of vanilla extract with the peanut butter mixture instead of adding cinnamon (or use both).
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 93mgCarbohydrates: 17gFiber: 8gSugar: 16gProtein: 5g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.