Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}

These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are amazing! They’re easy to make (no mixer needed!), super soft and super delicious!

Meet your new favorite cookie! You wouldn’t even know it’s dairy and egg free. They are irresistible! (and they delicious Keep it cool from the fridge and be careful. )

preparing oats

The recipe calls for either quick oats or plain old oats. Process oats in a blender or food processor until coarsely ground.

It should not be crushed as finely as flour, but it should be finely chopped.

Add the flour, baking soda, and salt to the oats and beat for a few more pulses until the dry ingredients are well combined.

easy cookie dough

These vegan peanut butter cookie doughs are quick and easy to make.

No mixer needed. Just stir everything the old fashioned way: a bowl and a spoon (or spatula).

Mix together:

• Peanut butter, natural or regular (read below for some additional details about peanut butter)
• brown sugar + granulated sugar
• sugar-free applesauce
• Neutral flavored oils such as grapeseed, canola, and vegetables
• vanilla extract

To be honest, I don’t often get excited about cookie recipes with applesauce. Likewise, don’t try to turn my soft, decadent cookies into something wholesome, cakey, or weird.

But applesauce works very well with these cookies. Ultimately, the cookies still taste great cookie!

About peanut butter

These cookies were made with natural peanut butter (Costco brand) and regular peanut butter (Skippy brand).

While I have this recipe very The sweetness, consistency, saltiness, etc. of peanut butter vary depending on the brand and type of peanut butter, so the finish of the cookie may vary slightly depending on the type of peanut butter.

I personally don’t make adjustments based on the different peanut butters I’ve used, but if you’re using unsalted peanut butter, I recommend adding 1/4 teaspoon salt. To do.

Cookie Flattening: Tips

These cookies are slightly thicker and fluffier than traditional oatmeal chocolate chip cookies, for example.

However, using very thick peanut butter can cause extra puffing.

To alleviate this, you can flatten the cookies slightly before baking. degree).

Baking a test cookie or two first will help determine if it will go flat.

vegan cookies for the win

These cookies are really great. My girlfriend’s 15 year old recently made them for a church activity to accommodate dairy free allergies. inhaled(Don’t forget to source vegan chocolate chips if you need them to be 100% dairy-free.)

I make one and always have it on hand. can’t believe it Cold out of the fridge. Also, I really like cookies with lots of peanut butter and oats.

I don’t plan on becoming a full-time vegan food blogger, but honestly, these vegan peanut butter oatmeal chocolate chip cookies are so delicious that I wanted to convert just half a second.

they are so delicious! Hope you love them!

1 year ago: Chocolate Chip Blend Oatmeal Cookie
Two years ago: Butterscotch Rice Crispy Treats
3 years ago: Crispy French toast stick
four years ago: Honey Lime Chicken or Pork Enchilada
5 years ago: Strawberry rhubarb crumble
6 years ago: French Rolls {Step-by-Step}
7 years ago: Doubletree Hotel Copycat Chocolate Chip Cookie
8 years ago: sweet molasses bread {restaurant imitation}
9 years ago: Shrimp and orzo grilled with feta cheese
10 years ago: Italian Lasagna Roll

Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy Free + Egg Free}}

yield: 36 cookie

Preparation time: twenty five minutes

Cooking time: 12 minutes

total time: 37 minutes

• 2 cup (200 g) oats (quick oats or traditional rolled oats)
• 1¼ cup (178 g) all purpose flour
• 1 tea spoon baking soda
• ½ tea spoon salt
• 1 cup (255 g) natural or regular peanut butter
• 1 cup (212 g) lightly packed brown sugar
• ½ cup (106 g) Granulated sugar
• ½ cup (108 g) Neutral flavored oils such as grapeseed, canola, vegetable, or melted coconut oil
• ½ cup (130 g) sugar-free applesauce
• 1 tea spoon vanilla extract
• 1 ½ cup (255 g) Chocolate chips or peanut butter chips (or combo – check chip brand is dairy-free if desired)

• Preheat oven to 350 degrees Fahrenheit. Line 2 half-sheet molds with parchment paper and set aside.

• Place the oats in a food processor or blender and process until coarsely ground (crushed finely, not finely ground like wheat flour). Mix.

• In a large bowl, stir together peanut butter, brown sugar, granulated sugar, oil, applesauce, and vanilla extract.

• Add dry ingredients and chocolate chips and mix until dry streaks are gone.

• Divide the dough into 2-3 tablespoons and roll into balls. Place a few inches apart on the prepared baking sheet. See note on cookie flattening.

• Bake until edges are firm and slightly golden (but not too brown), 10-12 minutes. Do not overcook. Let the cookies rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack to cool completely.

peanut butter: These cookies were made with natural peanut butter (Costco brand) and regular peanut butter (Skippy brand). All brands, especially natural and regular, vary in sweetness, consistency, saltiness, etc., so different types of peanut butter produce slightly different cookie results. I used it, but if you’re using unsalted peanut butter, I recommend adding 1/4 teaspoon of salt.
Flatten the cookies before baking: If the peanut butter you use is very thick, you can flatten the cookies a bit before baking to prevent them from overcooking. helps you decide.

Serving: 1 cookie, calorie: 176kcal, carbohydrates: twenty twog, protein: 3g, obesity: 9g, saturated fat: 2g, sodium: 66mg, fiber: 1g, sugar: 14g

follow @MelsKitchen Cafe On Instagram, use the hashtag to show the recipes you are making from my blog #mel kitchen cafeI love seeing all the goodness you are creating in your kitchen!

Recipe source: Adapted from this recipe (bigger batches, adjusted amounts, omitted peanuts, etc.) – sent to us by reader Deborah A (thanks Deborah!)