These Peanut Butter Oatmeal Cookies are incredibly soft and loaded with peanut butter flavor. They’re vegan, refined sugar-free, and gluten-free. This simple recipe will become a quick favorite for any peanut butter fans.
It’s always fun for me to experiment with super unique and different recipes. Sometimes though, I just want to make something homey, warm, and comforting. Cookies usually do that for me. The ritual of making cookies always reminds me why I love baking, and it’s even better when you can make the dough with just the basics: a bowl and wooden spoon.
I’m constantly using my stand mixer and subsequently doing a whole bunch of dishes, but for this recipe, you can skip it. A little elbow grease is all you need. The simple ingredients are the star of the show here. No need for too much fuss, just a little love!
The ingredients for these Peanut Butter Oatmeal Cookies are super simple (you probably already have them in your pantry) and the recipe comes together quickly. To start, we use a little bit of coconut oil. The rest of the fat comes from peanut butter, which makes these cookies incredibly soft and flavorful. I always use natural peanut butter that’s made with just peanuts. Maybe some salt, but no added oils or sugars, please!
To sweeten the cookies, we use coconut sugar, which provides a caramelized kind of sweetness that pairs so well with the peanut butter. The cookies are entirely flourless as well. Rolled oats are the main “bulk” of the recipe. Make sure you’re using certified gluten-free oats if you’re gluten-free or serving these to anyone who is!
After the dough comes together, I like to put it into the fridge for at least 20 minutes. It’s not entirely necessary to refrigerate the dough, but it helps hydrate the oats, making the cookies chewier. It also makes the dough easier to work with and helps the cookies stay super thick.
If you’d like, you can toss in some chocolate chips (I must admit, I was tempted to) or drizzle the top of the cookies with some melted chocolate. I drizzled about half the batch in chocolate because I couldn’t help myself. But honestly, you don’t need the chocolate! I loved the simplicity of these cookies without them. Totally up to you to go chocolatey or stick with straight peanut butter goodness!
These Peanut Butter Oatmeal Cookies are nothing fancy, but they’re nothing short of delicious either. I hope you enjoy these as much as I did!
Peanut Butter Oatmeal Cookies (Gluten Free + Vegan)
These Peanut Butter Oatmeal Cookies are incredibly soft and loaded with peanut butter flavor. They're vegan, refined sugar-free, and gluten-free. This simple recipe will become a quick favorite for any peanut butter fans.
- 3 tablespoons (37g) coconut oil softened
- ½ cup (128g) natural peanut butter
- ½ cup coconut sugar
- 1 flax egg or regular egg for the flax egg, whisk together 1 tablespoon flax meal with 3 tablespoons water and let set for 10 minutes before using
- 1 teaspoon vanilla extract
- 1 cup (96g) gluten-free rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon sea salt skip if your peanut butter is salted
- Melted chocolate to drizzle on top, optional
- Preheat oven to 350°F.
In a bowl, stir together the coconut oil, peanut butter, and coconut sugar until completely combined. Stir in the flax egg and vanilla and mix well. Add the baking soda, salt, and oats and stir until well-mixed.
- Cover and refrigerate the dough for at least twenty minutes or up to 2 days.
Using a cookie dough scoop (or your hands), make cookie dough balls (mine were about 1½ tablespoons) and place on a parchment-lined baking sheet.
- Bake until cookies are just set on the top, about 9 to 11 minutes. Let cool on the baking sheets for five minutes before transferring to a wire rack to cool completely.
- If desired, drizzle with melted chocolate.
Recipe adapted from Trader Joe's Gluten Free Oatmeal Cookie (on the bag of the oatmeal bag)