5 Ingredient Peanut Butter Vegan Cookie Recipe

Posted on Published: 5 November- Last updated: 16 December

Categories Home, Recipes

Only 5 simple ingredients are needed to make this peanut butter vegan cookie recipe. They are incredibly soft and chewy and come out perfect every time.

These Peanut Butter Oat Cookies have the perfect texture slightly crispy on the edges and soft and chewy in the middle. Full of peanut butter flavor, they are gluten free + vegan and start to finish are ready in 20 minutes. They make the perfect snack or dessert and are really easy to make!

These healthy peanut butter cookies always come out perfect and our one you will want to make again and again. Peanut butter lovers will adore these chewy peanut butter cookies.

The best Peanut Butter Vegan Cookie Recipe

With a deliciously soft and chewy texture, these vegan peanut butter cookies are honestly so addictive

The first time I made the recipe, I remember forgetting they were vegan and gluten free. They are surprisingly buttery although there is no eggs or butter in this recipe.

Enjoy as a any time snack on their own or will a glass of almond milk.

5 Ingredient Peanut Butter Vegan Oat Cookies Ingredients

To make these Peanut Butter Vegan Oat Cookies Ingredients you need the following five simple ingredients.

Oat flour (oats blended into a flour, use gluten free if necessary)
Smooth Peanut butter
Coconut sugar
Dairy free yoghurt (I use coconut)
Baking Soda

How to make Peanut Butter Oat Cookies

Follow these simple steps to make the best vegan peanut butter cookies. Full directions are in the recipe card at the end of this post.

Combine dry ingredients (oat flour, baking powder, coconut sugar) in a large bowl.
Gently warm your peanut butter so it’s easier to stir and add to the dry ingredients and stir in
Add all remaining wet ingredients (vanilla extract and coconut yoghurt) to the mixing bowl and mix until a dough forms
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Using a cookie scoop or your hands roll into cookie balls and chill in the fridge for at least one hour
Transfer onto a baking try prepared with parchment paper
Bake in a preheated oven (350F/175C) for 8 minutes until golden brown.
The cookies will look underbaked, they will firm up as they cool.

Vegan Peanut Butter Cookie Recipe Substitutions and Add ins

You can make substitutions to these perfect peanut butter cookies depending on what you have at home.

Natural Peanut Butter. I use smooth creamy peanut butter however you could use crunchy chunky peanut butter for a different texture in these chewy cookies. You can also use a different nut butter such as almond butter or cashew butter.

Coconut sugar. You can sub this for any granulated sugar, brown sugar would work well. You can sub for maple syrup but will need a few extra tablespoons of flour.

Coconut Yoghurt. Any dairy free yoghurt or normal yoghurt will work, vegan butter or coconut oil would work as long as they were not melted when mixing into the other ingredients. You can also sub for half a flax egg

Oat flour. I haven’t tested with other flours, spelt, all purpose flour or rice flour should work well.

Add ins. You can add a handful of chocolate chips, or add some cookie to the dough to makes these chocolatey. You could also drizzle some melted dark chocolate on the top or add crushed candy they m&ms or add raisins or other dried fruit.

How to store Peanut Butter Oatmeal Cookies

You can store your peanut butter vegan cookie in an airtight container at room temperature for 1 week. You can also freezer the cookie dough balls and bake at another time if you want.

You can also freeze the cookies by using a freezer-safe bag. When you’re ready to enjoy simply defrost in the microwave until warmed through.

More healthy vegan cookie recipes:

No Bake Chocolate Peanut Butter Cookies