These healthy vegan peanut butter oatmeal cookies, are crunchy, delicious and super easy to make with three pantry staples. Bake them, air-fry them or make them in your Instant Pots using the Crisp Lip, you will fall in love with aroma and taste of these cookies. Video Recipe. This post is sponsored by the WonderMill Grain Mill but all opinions expressed in my post are my own.
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With a full house during the 2020 lockdown and frequent munching through out the day, these vegan oatmeal cookies are a savior. I have been making a fresh batch every week and every week and everyone loves them. It has become a fun family activity in our house. Dr.Mystery makes the oat flour using our Wondermill Grain Mill. Little A helps making the dough and I am literally the one orchestrating this behind the scenes. It's a great way to to come together as a family and bake something we all enjoy.
Why you will love these Healthy Vegan Peanut Butter Oatmeal Cookies
- made with just 3 healthy ingredients - freshly milled oats flour using our Wondermill Grain Mill, peanut butter and maple syrup.
- 100% delicious and crunchy.
- simple, easy and affordable to make.
- kid-friendly recipe
- healthy and naturally sweetened.
- vegan and gluten-free.
- ready in 15-20 minutes depending on how you cook them.
- can be baked, air fried or even cooked in your Instant Pots using a Crisp Lid. All options are listed below. They come handy when you make small batches.
- bonus - your house smells amazing when you make them.
Ingredients for these delicious Vegan Oatmeal Cookies
All your need is just three pantry staples for this oatmeal cookie recipe.
- Oats Flour - We always prefer to use certified Gluten-Free old fashioned rolled oats for this recipe instant of instant oats. If you have been following us long enough you will know we like to make our own flours using our WonderMill Grain Mills. Ofcourse if you don't have a grain mill you can always use your food processor at home to make your oat flour. Flour substitutes listed below.
- Peanut Butter - It's important to use a good quality creamy peanut butter for this recipe. I often make my own peanut butter or use a jar of Earth Balance Creamy Peanut Butter. If you can use a fresh jar of peanut butter than that is great or else make sure the opened jar peanut butter isn't to dry or the texture of the cookie will change. Nut butter substitutes listed below.
- Maple Syrup - I prefer to use natural sweeteners like monk fruit extract, agave or honey(not vegan).
Note - The color of the cookies can be dark or light depending on the kind of peanut butter you have used and the sweetener you have used.
Why mill your own flour at home?
Milling your own flour at home is so much more economical and the taste of baked food using freshly milled flour is so much superior that any store bought flour. A batch of freshly milled flour is much more nutritious than any store bought flour. Ever since we got our WonderMill Grain Mills, we prefer making our own flours and blends at home. To learn more in detail about how to mill your own flour and why we mill our own flour using our WonderMill Grain Mills, click here.
How to make Healthy Vegan Peanut Butter Oatmeal Cookies?
Here is just of the steps involved. the detailed recipe with ingredients and measurements is listed in the recipe card below towards the bottom of the post.
Step 1 : Gather the ingredients - oats, peanut butter and sweetener.
Step 2 : Prepare oats flour - Using a food processor or the WonderMill Grain Mill, powder the old fashioned rolled oats into a fine flour. While using the WonderMill Grain Mill, set the flour consistency to pastry first and then switch on the Grain Mill before adding oats. Gradually add oats to the hopper to avoid any clogging. Make sure the flour consistency is set to pastry.
If you make your own flours and are looking to explore a grain mill, you could definitely consider the WodnerMill Grain Mill. You can read all about it here. 
Step 3 : Make cookie dough ball - In a mixing bowl, add the peanut butter, maple syrup and oats flour. Use a spatula to fold in the flour and mix well until you get a cookie dough ball. If you are unable to form a cookie dough ball due to the sweetener or peanut butter consistency then add more flour until you are able to make one big cookie dough ball.
Step 4 - Prepare the cookies - Now divide the cookie dough into 12 parts and then make roll those parts into balls. Gently take each ball and slightly flatten it into the shape of a cookie or patty. Using a fork, gently press the top of the cookie into a cross shape.
Step 5 - Bake, Air Fry or Crisp them using an Instant Pot - If you are doubling or tripling the recipe then you can bake then, if you following the recipe as is, I find the Air Fryer or the Crisp Lid are more energy efficient for 12 cookies.
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How to Bake Vegan Peanut Butter Oatmeal Cookies?
- Preheat oven to 180 C (350F). Line a cookie sheet with parchment paper.
- Place cookies on the parchment paper leaving the space of a thumb. Although the cookies don;t expand, you don't want the cookies to touch eachother.
- Bake for about 12 to 15 minutes until the edges of the cookies are golden brown. The larger the size of the cookie the more time it will need.
- Now follow step 6.
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How to Bake Vegan Peanut Butter Oatmeal Cookies in an Air Fryer?
- Arrange the cookies into the air fryer basket leaving the size of a thumb. You don't need to line it with anything.
- Air Fry at 160 C (325 F) for about 8-10 minutes depending on the size of the cookies or until the edges of the cookies are golden brown.
- Now follow step 6.
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How to Bake Vegan Peanut Butter Oatmeal Cookies in an Instant Pot using a Crisp Lid?
- Arrange the cookies in a circular fashion in a single layer in the frying basket.
- Place the frying basket on a trivet. Cover and secure the Instant Pot or Mealthy Multipot with the Crisp Lid.
- Cook the cookies for 5 minutes at 180 C (350F) until the edges or tops start turning golden brown.
- Now follow step 6.
Step 6: Cool the cookies - Cool down the cookies on a cookie tray for 10 minutes before transferring them on a cooling rack. The trick here is to be patient. They will finish baking on the baking sheet and get crunchier. after about 3 hours the cookies get realy crunchier.
Step 7 : Store them - These cookies will keep in an airtight container on the counter for up to 2 weeks. Isn't that awesome. These cookies also freeze well. Place cooled cookies in a freezer bag or container and freezer for up to one month. They are good frozen or you can thaw them before eating.
How to store, freeze of defrost these healthy peanut butter oatmeal cookies?
Guess what, because they are vegan, free of dairy or eggs therefore they store well at room temperature. Make sure to store them in an air tight container to they don't soften from the moisture in the air. Don't worry, the texture and the taste are still perfect.
You could also place cooled cookies in a freezer bag or container and freezer for up to one month. They are good frozen or you can thaw them before eating. You can always defrost them and pop them in the toaster for a minute to warm them. If you are packing them in your kids lunchbox, you can pack it in their boxes the previous night and they automatically thaw and come to room temperature by the time it's time for their snack.
What flour substitutes can I use to make these vegan oatmeal cookies?
This recipe works really well with spelt flour, all-purpose flour or gluten-free flour. If you are using almond flour, to make sure the cookies hold their crunchy texture you might have to add 1/2 a teaspoon of guargum.
What Nut Butters can I substitute instead of peanut butter?
You can use almond butter instead of peanut butter, however the cookies might be a bit dryer as almond butter is less oily.
My cookies turned out dry
If you are scooping peanut butter from a jar that has been opened for a while, the peanut butter tends to be a little less oily. If the butter you add is dry then the cookies will end up dry. Thus always try to use a fresh jar of peanut butter for this recipe.
More Cookie Recipes
- Vegan Oatmeal Breakfast Cookies
- Vegan Cranberry Cookies
- Whole Wheat Tutti Frutti Cookies
- Whole Wheat Pistachio Cookies with Oats
- Whole Wheat Crunchy Coconut Cookies
WHEN YOU TRY THESE VEGAN OATMEAL COOKIES
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Vegan Peanut Butter Oatmeal Cookies Recipe
These healthy vegan peanut butter oatmeal cookies, are crunchy, delicious and super easy to make with three pantry staples. Bake them, air-fry them or make them in your Instant Pots using the Crisp Lip, you will fall in love with aroma and taste of these cookies.
Instructions
Step 1 : Gather the ingredients - oats, peanut butter and sweetener.
Step 2 : Prepare oats flour - Using a food processor or the WonderMill Grain Mill, powder the old fashioned rolled oats into a fine flour. While using the WonderMill Grain Mill, set the flour consistency to pastry first and then switch on the Grain Mill before adding oats. Gradually add oats to the hopper to avoid any clogging. Make sure the flour consistency is set to pastry.
Step 3 : Make cookie dough ball - In a mixing bowl, add the peanut butter, maple syrup and oats flour. Use a spatula to fold in the flour and mix well until you get a cookie dough ball. If you are unable to form a cookie dough ball due to the sweetener or peanut butter consistency then add more flour until you are able to make one big cookie dough ball.
Step 4 - Prepare the cookies - Now divide the cookie dough into 12 parts and then make roll those parts into balls. Gently take each ball and slightly flatten it into the shape of a cookie or patty. Using a fork, gently press the top of the cookie into a cross shape.
Step 5 - Bake, Air Fry or Crisp them using an Instant Pot - If you are doubling or tripling the recipe then you can bake then, if you following the recipe as is, I find the Air Fryer or the Crisp Lid are more energy efficient for 12 cookies.
How to Bake Vegan Peanut Butter Oatmeal Cookies?
How to Bake Vegan Peanut Butter Oatmeal Cookies in an Air Fryer?
How to Bake Vegan Peanut Butter Oatmeal Cookies in an Instant Pot using a Crisp Lid?
Step 6: Cool the cookies - Cool down the cookies on a cookie tray for 10 minutes before transferring them on a cooling rack. The trick here is to be patient. They will finish baking on the baking sheet and get crunchier. after about 3 hours the cookies get realy crunchier.
Step 7 : Store them - These cookies will keep in an airtight container on the counter for up to 2 weeks. Isn't that awesome. These cookies also freeze well. Place cooled cookies in a freezer bag or container and freezer for up to one month. They are good frozen or you can thaw them before eating.
Notes
The color of the cookies can be light or dark depending on the quality and color of the peanut butter and sweetener.
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Mary says
Can I use PB fit dry peanut butter and add something so the cookies won’t be dry? Applesauce?