Vegan Oil-Free Oatmeal Peanut Butter Cookies

These might be my new favorite cookie.  I know.  I’ve said that before.  Can anyone have just one favorite cookie?  No.  That’s just not fair. We must have an assortment of favorite cookies, right?

I know you are looking for some oil-free recipes to satisfy your sweet tooth.  So, after hearing from many of you for an oil-free cookie recipe, I have developed a few recipes. We’ll start with this one: Oatmeal Peanut Butter Cookies!  *Note: These are oil-free, not fat-free.  I’m not bringing back the early 90′s Snackwells craze. Once was enough for that!

These cookies are sweet but also satisfying, with wholesome rolled oats, and a nutty/sweet marriage of peanut butter (and of course nut butters can be substituted) and raisins.  For an oil-free cookie, they also stay nicely crisp on the outside (as many oil-free cookies are more like mini-muffins).  In fact, I don’t think anyone would ever guess that these are oil-free… they taste THAT good!

I decided to playfully put a couple of cookies each in a parchment paper cone tied with ribbons.  I thought this would be fun for a birthday party or if you are hosting a playdate.  Gives the kiddos their own “special” serving (and sidesteps communal food sharing, which germophobe parents will appreciate)!

I’ve made several batches of these (lucky girls and hubby!), and they come out terrific each time.  Sometimes I’ll add a sprinkle of chocolate chips – and sometimes I’ll scoop half the batch without chips and then add just a few for the remaining half-batch.  That way we can choose the chocolate or not (uh, I know what I’m choosing). ;)  In these photos, the cone of cookies on top has NO chips, the one on bottom has a few chips… can you see?  If you are sticking with the no-oil philosophy, just skip the chips.  You will still love them, trust me!

Thought you needed a closer look at those chips. Okay, fine.  I needed to see that close-up!

Oil-Free Oatmeal Chocolate Chip Cookies - grab a glass of almond milk, these are gonna' be good! #vegan

updated photo credit: Nicole Axworthy

Oil-Free Oatmeal PB Chocolate Chip Cookies 

RECIpage link here

1/3 cup chunky peanut butter (or almond butter or other nut butter, see note and nut-free option)

1/3 cup pure maple syrup

2 tbsp plain non-dairy milk

2 tbsp flax meal

1 tsp pure vanilla extract

1/2 cup oat flour (use certified gluten-free for that option)

1 1/2 cups rolled oats (use certified gluten-free for that option)

1/2 cup almond meal (see note for nut-free option)

3 tbsp coconut sugar (can use date sugar, or sucanat, etc)

1 1/4 tsp baking powder

1/4 tsp salt (*see note)

1/4 tsp (rounded) cinnamon

1/4 cup raisins

2-3 tbsp non-dairy chocolate chips

Preheat oven to 350.  You can use a bowl and spoon and stir by hand, or use a mixer.  If using a mixer, first combine the peanut butter, maple syrup, milk, flax meal, and vanilla in the mixer bowl fitted with the paddle attachment.  Mix on low speed for a couple of minutes until creamy (if mixing by hand, simply combine all these ingredients in a bowl and set aside).  Then, combine the oat flour, rolled oats, almond meal, coconut sugar, baking powder, salt, cinnamon in a bowl and stir through.  Add raisins and chocolate chips, and stir through again.  If using a mixer, add this dry mixture to the wet on a low speed until just nicely incorporated. If mixing by hand, simply add the wet mixture to the dry, working through until well combined.  Take spoonfuls of the mixture (about 1 1/2 tbsp) and place on a baking sheet lined with parchment.  Bake for 11-12 minutes (not longer, they can scorch on bottom).  Remove from oven, let cool on pan for just a minute and then transfer to a cooling rack. Take a nibble… Repeat. Try to share. :)

Makes 15-17 nibbly, scrumpdillylicious cookies!

Note:  Some peanut butters and almond butters contain salt – even natural brands.  If you have a brand with salt, then reduce the salt to just a pinch or two, no more than 1/8 tsp.

Nut-Free Option:  To make these nut-free, substitute sunflower butter for the peanut/almond butter.  Then, for the 1/2 cup almond meal, substitute with 1/4 cup of oat flour (in addition to the 1/2 cup oat flour already in ingredients) and 1/4 cup of unsweetened shredded coconut.  IF you cannot consume coconut, then use hemp seeds (coconut gives better flavor/texture).  Sunflower butter has some natural bitterness that nut butters do not have, so to compensate for this flavor differential, ALSO increase cinnamon to 1 tsp, and the vanilla to 2 tsp.  It will add some extra natural sweetness that helps the overall flavor.  (You can also add another 1-2 tsp of maple syrup or coconut sugar to bump up the sweetness if you like, taste test the batter and judge as brands of sunflower butter can vary.)


Before I leave, I want to thank those of you that have contributed glowing reviews on amazon.  It really helps.  I’m always excited to see new (happy!) reviews, so if you have been loving LTEV, please consider sharing a few good words about it - or my other books!  Thank you. :)

My next post will be for the Plant-Powered Kids Series.  You can subscribe to my blog here.

Finally, my friend and fellow vegan cookbook author Ricki Heller has reviewed LTEV on her blog.  She tells a little story of how we met, and shares the recipe for my “Cocoa Goji Granola”.  Plus, there’s still time to enter the giveaway she is hosting – chance to win a copy of LTEV!  And, check out the fabulous recipes on her Wellness Weekend!


30 Responses to Vegan Oil-Free Oatmeal Peanut Butter Cookies

  1. Julie says:

    Yummy, yummy peanut butter oatmeal cookies! I made these exactly as the recipe said, just omitted raisins. They are excellent!!! Thank you for the fabulous oil-free recipe!

  2. Anne says:

    Thank you for the nut-free option. My husband is allergic to almonds and hazelnuts so it’s good to sub something else for them.

  3. Carol says:

    The cookies are delicious, Dreena – but I need some help! Mine turned out very crumbly – not sure why. I mixed by hand – could that have anything to do with it? The dough seemed dry and I did find it hard to get it well-mixed by hand. Just didn’t seem to be enough wet stuff to go with the dry. I checked, double-checked, & triple-checked I had the measurements correct – and I did. Any suggestions would be welcome. They ARE tasty!

    • Dreena says:

      Hi Carol, happy to help! I’m guessing it’s just some slight differences in consistencies of the nut butters. Sometimes they are very oily/thin and other times (either b/c of brand or at end of jar) they are thick/pasty. So, when you have combined the dry/wet, if it is at all a little crumbly or dry at that point, just add a touch more non-dairy milk, a teaspoon at a time until it comes together and it moist but not soggy. That should do the trick for you. Hope that helps!

  4. Donna says:

    Hi Dreena, I think I heard about your blog through one of Gena’s posts but not for certain. Just glad I now know about Plant Powered Kitchen! I made these cookies today before going to the gym. Boy am I glad I did. We just finished dinner and gobbling down a few. They are just like everyone says… DELICIOUS and oh so satisfying!!! Sure do look forward to making some of your other recipes! Thanks so much! :)

    • Dreena says:

      Hi Donna! Lovely to hear from you, and this feedback. :) Gena has written a couple of posts sending much kindness my way, so it may very well have been through her. Well, I hope you find some more goodies to enjoy! Thanks for the cheer!

  5. Christal says:

    I made these today and they were fantastic! I couldn’t believe how good they were for cookies not using oil or eggs. Thank you Dreena!

  6. Lisa says:

    I made these yesterday. I put in BOTH the chocolate chips and raisins. I must say, these are quite possible the best cookie (vegan or none-vegan) I’ve ever eaten. Thanks for the recipe!

  7. Lena says:

    Can you make place meal by grinding flax seeds then too?

  8. Heather says:

    Hi there! Its funny that I got your post on cookies and a local moms newsletter in the same day on cookies. Her title was cookie dough you can eat, and I kept thinking why wouldn’t you eat cookie dough. Ahhh,eggs. Guess us vegans are far more advanced in the culinary field. Couldn’t tell you when the last time I made cookies with eggs, 20 years?
    Looks good, might make these for a play date tomorrow. They are gluten free as well.
    Thank you!

  9. Yum! I made them this afternoon and my picky-poo second boy said, “Mom can I have another? They are SO GOOD!” I love it! Thanks for another great recipe!

  10. These look absolutely amazing! If I had all the ingredients, I’d make them right now!!! I like how you wrapped it up with the ribbon!!! Thanks for this recipe!!

  11. Amilyn g says:

    Without eggs.. We could just eat the dough.. No need to turn on the oven! :)

    • Dreena says:

      haha, Amilyn, I’m with you on that – and the dough is pretty darn delicious, maybe just roll into balls and pop in the fridge/freezer? What an idea!!

  12. michelle says:

    oh man. why must you tempt me so? it’s hot here, and i don’t wanna turn on the oven. but just might HAVE to now :P

  13. Denise says:

    These look great. Can you suggest a substitute for the Almond Meal? I don’t have any in my pantry and was going to try to make these as a treat for my kids who are busy cleaning their rooms LOL.

    • Dreena says:

      Hi Denise, do you have whole almonds on hand? If so, you can make your own almond meal (I did this morning b/c I was out!)… Just add to a blender or food processor and pulse through until crumbly – and before getting sticky. That help?

  14. Dreena says:

    *Dreena on shoulder says: “make them both!” ;)

  15. Erica says:

    These sound amazing!

  16. Audrey says:

    These look great, Dreena! I’m planning on making your Peanut “Better” Cookies this week, and maybe I will make them instead. Or, I suppose I could make them both… :)

Add Comment Register

Leave a Reply

CommentLuv badge

Related Interest

Vegan Cuts

Wildside Jar for green smoothies, thick and nut-based sauces and dessert purees. I use mine 1-2x/day.

Twister Jar is the BEST for healthy, homemade salad dressings and sauces

Top Food Blogs