Dessert / American
Peanut Butter Oat Cookies
Peanut butter, maple syrup and oats make softly chewy vegan cookies. A short bake keeps their centers tender as they cool.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 12 minutes
- Total
- 27 minutes
- Serves
- 12
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains peanut.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 180°C (350°F) and line a baking tray.
Mix peanut butter, syrup, milk and vanilla. Stir in oats, flour, baking powder and salt.
Divide into 12 balls, place on the tray and flatten to about 1 cm thick.
Bake for 10–12 minutes until the edges are set. Leave on the tray for 10 minutes before moving to a rack.
0 of 4 steps complete
A little kitchen know-how
- The cookies firm as they cool, so do not overbake their centers.
Make it yours & keep it well
Use sunflower seed butter instead of peanut butter if avoiding peanuts.
Storage: Keep in an airtight container for 4 days or freeze for 2 months.
Estimated nutrition per serving
210 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep in an airtight container for 4 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Use sunflower seed butter instead of peanut butter if avoiding peanuts.
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