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Vegan Peanut Butter Oatmeal Cookies

Peanut butter oatmeal chocolate chip cookies that taste fantastic and also happen to be gluten-free, dairy-free, and vegan? Oh yeah, it’s possible.

And best of all, you can likely make these with ingredients you already have on hand! No special ingredients are required.

Close-up shot of cooling cookie on rack

Vegan Peanut Butter Cookies

Have I mentioned enough how happy it makes me when a recipe turns out to be “accidentally vegan” or can be easily turned into an allergy-friendly recipe? Not all recipes can be so easily converted, so when a simple ingredient swap or two results in something so perfect it thrills me.

These vegan peanut butter cookies are a great example of a simple swap that results in cookies that taste every bit as good as the original cookies!

I have a sweet friend here in Ohio who is allergic to both gluten and dairy. And she found out a few years ago that she can no longer have eggs. So, I’ve been on a bit of a mission to bake some tasty treats for her whenever possible.

These vegan peanut butter cookies meet all the requirements: no dairy, no gluten, and no eggs. And as someone who can eat all of the above, I’m here to tell you that these vegan cookies are truly delicious.

If you want a couple more great vegan cookie options, try these vegan chocolate chip cookies. They are chewy, rich, chocolate chip cookies and they’ve been a hit with every single person who has tried them – regardless of whether they normally eat gluten, dairy, or eggs.

Buttery (without any butter!) nutty cookies are topped with the sweet jam of your choice to make these simple, gluten free pecan thumbprint cookies.

Horizontal shot of gooey cookies cooling on rack

Vegan Peanut Butter Oatmeal Cookies

You’ll need the following ingredients to make this recipe:

  • Crisco, butter flavor or original
  • brown sugar
  • white sugar
  • vanilla
  • maple syrup or pancake syrup
  • baking soda
  • crunchy peanut butter
  • old fashioned rolled oats
  • semi-sweet chocolate chips dairy free and OPTIONAL
Overhead shot of gooey cookies cooling on baking rack

Peanut Butter Oatmeal Chocolate Chip Cookies

Combine the Crisco and sugar in a large bowl and beat with an electric mixer until smooth. Slowly add the water while continuing to beat with the mixer.

Add the vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats. Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop (I like this one!) to portion the dough onto baking sheets.

Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Close-up shot of hand holding gooey peanut butter cookie

Vegan Oatmeal Cookies

These oatmeal cookies are vegan treats that won’t leave you feeling like they’re missing a thing. I’m all in favor of allergy-friendly foods that do not “taste” allergy-friendly.

Did you know that an old-fashioned crazy cake is a vegan recipe? Crazy Cake was created during World War I when ingredients were difficult to find and purchase. Dessert was a luxury during those times and this dairy-free, egg-free cake helped make it possible to enjoy an occasional sweet treat.

Overhead shot of cooling cookies on baking rack

I’ve had requests over the years for more non-dairy and vegan ice cream recipes and because of that, I’ve made a few that we love. Made without a drop of cream or dairy milk, this vegan chocolate peanut butter ice cream is a treat that my boys devour.

Creamy fruit-filled raspberry coconut ice cream is so easy to make, and so much fun to eat, you’re going to be making it all summer long.

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Servings: 36 3″ cookies

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  • Preheat the oven to 350°F. Combine the Crisco and sugar in a large bowl and beat with an electric mixer until smooth. Slowly add the water while continuing to beat with the mixer.

  • Add the vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats.

  • Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop (I like this one!) to portion the dough onto baking sheets.
  • Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Calories: 115kcal · Carbohydrates: 11g · Protein: 3g · Fat: 7g · Saturated Fat: 2g · Cholesterol: 14mg · Sodium: 56mg · Potassium: 85mg · Fiber: 1g · Sugar: 6g · Vitamin A: 66IU · Calcium: 11mg · Iron: 1mg

Gooey peanut butter cookie cooling on rack
Close-up shot of hand holding gooey peanut butter cookie

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