Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free)
Peanut Butter Chocolate Chip Oatmeal Cookies (V+GF): An easy recipe for soft, deliciously textured cookies with oats, coconut, and LOTS of peanut butter and chocolate. Vegan and Gluten Free.
Confession time: peanut butter and I weren’t always besties. Okay, now before you gasp and guffaw over this confession (wait, you guffawed?), hear me out. We’re all friends here; this is a safe place for exposing our most embarrassing, most vulnerable vulnerabilities and such. Right? ☺ For instance, I tend to me be dramatic… again, only with my pen. Erm, keyboard. No judgments, right?
Anywho, back to PB. Well, for a long time throughout my adventurous youth, I did not like peanut butter. Not one bit. It was so dry, too salty, not salty enough, NOT chocolate, and so many other perceived-to-be negative attributes. But worst of all, I feared and respected it.
Yep, exactly like how Danny Castellano felt about the sea.
Okay, so do you remember that ridiculously torturous Got Milk commercial with the dog? Omigosh, I feel bad just thinking about it! Okay, if you haven’t seen it, this is what happens (more or less according to my patchy memory): Some evil kid holds out a ginormous spoon of peanut butter to a dog. The gorgeous, kind, and completely unawares dog starts licking the spoon. Happy and ignorant of what’s to come, of course. Dun dun dun!!!!!
Alright, this is some kind of scene out of a Hallmark card right? What’s Demeter tripping about? Why is she talking in third person? Let me tell you why—and hey, maybe some POV distancing helps me to cope with the torture that is this commercial.
Okay, so the dog is licking the peanut butter and in basic doggie heaven. Then, the spoon gets taken away and the dog begins licking its lips, to somehow be able to swallow all of that peanut butter. But it doesn’t happen. The dog just keeps licking it lips or whatever, going on and on… And it has no clue what to do. I mean, where is that evil kid with some water or… ya know, milk?!? And so the commercial ends on that stunning cliffhanger. Will the dog get some kind of water so it can just go play in a pool or chase butterflies?
We’ll never know.
And that, my friends, is why I feared and respected peanut butter. Eventually I grew up… ish. And realized, hey! I can and will get my own glass of milk/water/coffee to go with any peanut butter goodness that I please. There’s no evil kid here! I’m not a dog… Huh. Whoever thought I’d say that sentence?
Anyway, once you get peanut butter (and the need for liquid accompaniments), you just GET it. It’s not dry; it’s thick and rich. It’s not too salty; it’s just right. It’s still not chocolate, but guess what? Chocolate and peanut butter are even bigger besties than me and peanut butter. Or Chandler and Joey. Or Ross and, um, Dinosaurs.
Alright, now I see how I have the attention-span of a dog. Maybe that’s why I felt for the little guy so much. Ahem.
Cut to a decade later and my love and admiration (isn’t that so much better than fear and respect?) for peanut butter is vast. Think: the amount of peanut butter that Americans eat in one year vast. Fun fact: that’s three pounds of PB per American per year.
At least according to the Texas Peanut Butter Board. 😉 Geez… that must be a delicious board.
So here we are, embarking upon another peanut butter love recipe. Welcome friends, to this new, amazing, delicious, and just perfect Peanut Butter Chocolate Chip Oatmeal Cookie. Gather ‘round, grab a super large mug of coffee, glass of milk, or just plain ol’ water.
It’s time to get your peanut butter on!
These cookies are the perfect marriage between peanut butter and chocolate. Doesn’t just seeing those two ingredients together make you feel good? ☺ You’ve got the rich, nutty, pretty-much indescribable peanut butter nirvana delicately balanced with sweet, dark, blissful dollops of chocolate chips. Then, a complementary appearance of lightly crunchy shreds of coconut.
What more could you really ask for? These Peanut Butter Chocolate Chip Oatmeal Cookies are:
- soft and perfectly textured
- vegan and gluten free
- made with simple ingredients you can feel good about
- stuffed full of peanut butter & chocolate chips
- kid-tested and adult-approved
- easy to make, in just two bowls
- perfect with a hot cup of coffee
Whip up a batch and feel all the good feels. There’s really nothing like homemade goodness, made right from your own hands. ☺
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Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free)
- Total Time: 13 mins
- Yield: 20-30 cookies 1x
Description
Peanut Butter Chocolate Chip Oatmeal Cookies (V+GF): An easy recipe for soft, deliciously textured cookies with oats, coconut, and LOTS of peanut butter and chocolate.
Ingredients
Dry Ingredients
- 1 cup gluten free rolled oats
- 3/4 cup gluten free oat flour
- 3/4 cup unsweetened, shredded coconut
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon of salt
Wet Ingredients
- 1 cup natural, unsalted peanut butter (make sure to use naturally liquidy PB)
- 1/4 cup melted coconut oil
- 1/2 cup coconut sugar*
- 1/4 cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together the dry ingredients: oats, oat flour, coconut, baking soda, baking powder, cinnamon and salt.
- In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, coconut sugar, maple syrup, flax eggs and vanilla.
- Add the dry mixture to wet mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.
- Using a 2-tablespoon cookie scoop, scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Flatten to desired shape–these cookies won’t spread too much. Bake for 8-10 minutes.
- Using a flat, heatproof spatula, carefully lift the cookies off the baking sheet and place onto a cooling rack. Allow to cool. Enjoy!
Notes
-*You may substitute coconut sugar with brown sugar.
– Store in an airtight container for 1-2 weeks.
– Adapted from my Best Vegan Peanut Butter Coconut Cookies.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Vegan, Gluten Free, Cookies
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you enjoyed my peanut butter chocolate chip oatmeal cookies, you’ll just love these recipes…
I’m sensing that you like peanut butter. 😉 How about trying my much-loved, most popular recipe on the blog: No Bake Peanut Butter Coconut Bites (Vegan, Gluten Free).
Like a chocolate chip cookie, but more portable. Try my Chocolate Chip Cookie Dough Truffles (Vegan, Gluten Free). You’ll just love it.
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I’d prefer not to use the coconut since the person I’m making them for doesn’t like coconut. Can I just leave it out or do you think I need to substitute something? I’m looking forward to making these!
Thanks!
Hi Demeter/Beaming Baker
I was in desperate need of a chocolate anything and that’s when I discovered your recipe and it is perfect! I made some slight substitutions (had to). I ran out of peanut butter and maple syrup mid-measure and used almond butter and log cabin respectively to fill in the void. I can only make a few at a time and then store the rest as they are addictive. Thank you for sharing this recipe, I will be making this often.
Hi Stacy! Desperate for anything chocolate: oh I have BEEN there! 😉 Glad to hear the minor adjustments worked so well! Thank you for taking the time to let me know. Happy baking!
These cookies were a perfect snow day cookie! We always bake at my house on snow days and I wanted a new recipe to try. Well this will definitely be a new go to. I made the oat flour, used butter instead of coconut oil and two normal eggs. They were so yummy! Thanks for the keeper recipe!
Baking on snow days is so much fun! Loved hearing about your subs & homemade oat flour. Thank you for stopping by and letting me know. Enjoy!
I just found this recipe today and made them for my weekly treat. They are sooooo… good, chewy, crispy, gooey, coconutty, chocolatey, and so delish! I think these will become a staple for me. Love that they are vegan, use oats & oat flour and not too much sugar – while still tasting like a treat!
Hi Peggy! I’m so happy to hear that you enjoyed my recipe. 🙂 Everything you listed is exactly what I was going for! 😉 Thanks for taking the time to let me know how they turned out for you.
I am not a big coconut fan. Can I just leave it out of this recipe and they will still turn out ok?
Hi JoAnne, here’s a version without the coconut: https://beamingbaker.com/easy-gluten-free-peanut-butter-chocolate-chip-oatmeal-cookies-healthy-vegan-gluten-free-oat-flour-dairy-free/ Enjoy! 🙂
Thank you for the quick reply. Except for the cinnamon
I followed the recipe and ended up with the most delicious cookies ever! I will give my friend half tomorrow but my husband and I are definitely keeping the other half. We’ve had two each already and are trying not to devour them all tonight. They are that good!!!
My pleasure! 🙂 Woohoo!! I’m so happy to hear that you enjoyed the cookies! I think giving your friend half is a good and very tasty plan. 😉 I really appreciate you reporting back and letting me know your thoughts. Enjoy!
Is it ok to omit cinnamon?
The friend I am making them for has an allergy to it.
Hi Brenda, yep, that’s totally fine! 🙂 Can’t wait to hear what you think.
Hi Demeter, so excited to have tried this recipe today!! I’ve noticed that in many baking recipes I’ve tried that have coconut oil, the dough ends up being really wet/oily. And remains the same even after cooking. Do you have any advice for me? Is this normal or should I do something differently?? The only thing I changed in this recipe was using almond flour because that is what I had on hand. But I normally follow recipes as directed and they still turn out oily. Help!! 🙂
Hi Dani, hmm… well, in regards to this recipe, I think the issue would’ve been subbing the almond flour for oat flour. Almond flour is considerably less absorbent than oat flour–as such, the dough will be much more oily. Typically, a change in flour can lead to some unexpected (and unpleasant lol consequences). <-- I've SO been there! Hope this helps! 🙂
Anyone ever try a different oil for theses? Curious! Thank you!
I just made these cookies and they turned out NOTHING like everyone else is saying. Followed the recipe exactly and they are not good at all. They are not chewy, they are dry and crumbly.
I’m so sorry to hear that, Andrea. 🙁 I’m not sure what happened–this recipe has been tried around the world by many readers with success. Sounds like there was an issue with the wet ingredient ratio. When you mixed the wet ingredients together, did it resemble caramel?
I love, love this recipe that I made by ‘accident’. I was planning on making an almond butter recipe for an event but saw too late that it had to be chilled for over an hour, so I made yours instead with almond butter. You used a lot of basics I keep stocked (shredded coconut, coconut sugar, etc.). They tasted like Almond Joy cookies.
The only problem was I showed up to the event only to discover it was the following week. Content to make them again I freaked when I couldn’t find the recipe again. I had forgotten about the almond butter switch, so I was using the wrong search criteria. This time I was set on chocolate/cranberry so I mixed the two. They’re still in the oven.
That’s so wonderful to hear, Paula! It absolutely makes my day to hear feedback like yours–especially if it comes with a story. 🙂 Chilling for an hour: aw, dang. I try my best to make recipes that skip the whole chilling business. Lol. The quicker and easier, the better, right? 🙂 Basics: Yep! If all of us can avoid having to go pick up special ingredients, then all our lives are easier. Haha. Glad you found my recipe again. Chocolate, cranberry and PB sounds SO good together! Good luck with the event! Big hugs. xo
This cookies were delicious and help with my 3pm snack attacks! Thank you. I was wondering if it would work to bake these as muffins…… any comments or thoughts on how to do so?
Hi Dalissa, so glad to hear you enjoyed these! 🙂 3pm snack attacks are the craziest! 😉 Do you mean as cookie cups or traditional muffins?
Yes! Would the steps be that much different?
I’m not 100% sure because I’ve never baked these in a muffin pan before, but here’s my best guess: Scoop 2 tablespoons of cookie dough into each cavity of a greased muffin pan. Bake for 10-15 minutes, until golden around the edges. Allow to cool completely, then pop them out and enjoy! Can’t wait to hear how it turns out! 🙂
Hi Demeter,
I want to make these amazing looking cookies but my husband hates coconut. Any ideas for a substitution?
Thanks,
Jocelyn
Hi Jocelyn, you could try a combo of more oats and mini chocolate chips. 🙂 It’s my pleasure. Happy baking!
I have a quick question, I have rolled oats but they’re quick oats, can I use these for this recipe?
Hi Ella, sure, I think it’ll be just fine to substitute quick oats for the rolled oats in this recipe. The cookies will probably be just a bit softer (since rolled oats have a chewier texture). Hope you enjoy them! 🙂
These cookies are the most amazing delights I have ever eaten in my life, spanning almost 6 decades! And totally legal in my new cancer fighting food regimen by using dairy free chocolate. Thanks for sharing this incredible recipe. I’m glad I made a double batch but am paying at the scale! Totally worth it!!!!
Thank you so much for your lovely comment, Clint! 🙂 I’m so happy that you enjoyed these, and even happier that they fit into your food regimen. And seriously, a double batch is just smart baking. 😉 Enjoy!
Maybe it’s just me but these cookies reminded me of a mix of a chocolate peanut butter shake + hot chocolate. I think it was the beautiful mix of cinnamon, peanut butter, coconuts, and chocolate chips! Such an amazing recipe! I can’t stop eating them!!
Oh wow, that sounds like the best flavor combo EVER! You’ve totally got me inspired to work on a smoothie/frappe with those two flavors, Liz! 😉 I’m so happy that you enjoyed my recipe. Thank you for taking the time to let me know! 🙂
So happy I was able to inspire an idea! Can’t wait to find out and try this new concoction ..
Yeah! I can’t wait to start testing it! Thanks again, Liz! 🙂
Your Danny Castellano reference made. my. day. That is all. Just kidding. Also I pinned these ridiculous cookies because they include all of my favorite things and look freaking fantastic 🙂 Bog Hogs, D!
That is all: Lololololol. Stephanie, I have missed your humor like crazy! 😉 All of the best cookies in the world are in this cookie–except for chocolate thumbprints, raspberry linzers, mint… okay, fine. They’re not all in here. Bahaha. Dang it! 😉 Thank you, my friend. Biggest Bog Hogs ever!! <3
Hi! I am planing to make these for my son but I have some questions: can I use real egg instead of substitute and how many if yes. Also can I try to make them with some other butters, like almond or sunflower seeds (he can’t have peanuts) thank you for your recipe and for your answer!
Hi Maggie! Egg: I’ve never tried this with chicken eggs, but it should work about the same. Try 2 chicken eggs. Butter: Yes! Use natural almond butter–the kind you have to stir. Looking forward to hearing how these turn out! 🙂 I hope your son (and you) enjoy these. 🙂
Any good replacement for the coconut? Thanks!
Hi Megan, I’m not sure, to be honest–the coconut lends a really tasty, slightly sweet flavor and texture. You could possibly try more oats? But that might make the cookies a bit too oat-y (unless you like it that way). Sorry I couldn’t be of more help! Let me know how it turns out. 🙂
These are so delicious and just the right texture and my kids loved them too. I used “chia seed” eggs because I didn’t have flax seed and they needed about 5 extra minutes in the oven to slightly brown.
Thanks for the recipe!
Hi Melissa! I’m so happy that you (and the kids) enjoyed these. 🙂 When the kids and the adults are happy, we’ve got a winner! Thank you for letting me know about the chia eggs sub–good to know that that works! That extra browning time sounds like you might’ve gotten just the perfect, slightly crispy cookie. Nice! Thanks for taking the time to stop by and comment. Hope to see you again soon! 🙂