My Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies are an easy and healthy recipe made with only 6 clean, real food ingredients. They're the perfect plant-based dessert that's a one-bowl recipe and has the flavors of traditional peanut butter cookies, chocolate chip cookies, and oatmeal cookies all-in-one!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- It's Made Without Traditional Baking Ingredients
- Can Be Prepared In Under 10 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making my healthy, plant-based recipe because it's gluten-free, vegan, dairy-free, soy-free, egg-free, oil-free, and contains no refined sugar.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean ingredients I used to make this recipe. Try to buy organic if possible.
- Peanut Butter
- Maple Syrup
- Quick Rolled Oats
- Enjoy Life Semi-Sweet Chocolate Chips
- Baking Powder
- Himalayan Pink Salt
That's it!
Top Tip
Allow the cookies to COMPLETELY cool before removing from the cooking sheet and serving. If they are removed before cooling, they will crumble and fall apart.
How To Make This Recipe: Step-by-Step Instructions
Step 1: Gather and Measure All the Ingredients
Firstly, gather and measure all the ingredients then add them to a medium mixing bowl.
Step 2: Stir the Ingredients
Secondly, stir the ingredients together until they are well combined and evenly distributed.
Take out a spoonful at a time (about 1 tablespoon) and drop the mixture onto the prepared cookie sheet as you would a "drop cookie".
Bake at 350 degrees Fahrenheit for approximately 14-16 minutes, or until they are golden on the top and the edges are slightly crispy.
Allow to cool completely before serving and store in an air-tight BPA-free container.
Karielyn's Expert Tips and Substitutions
Here are my expert tips to make this recipe perfectly:
Peanut Butter: A slightly "runny" peanut butter works best in this recipe since it will be easier to stir in by hand, but make sure it's not too oily because it will affect the outcome of the cookies.
Oats: I used organic gluten-free quick rolled oat and haven't tested the recipe with any other variety.
Chocolate Chips: I find the mini chocolate chips work best in this recipe because they are smaller and aren't overpowering, but you could always use standard-size chocolate chips.
Baking Powder: Make sure it's fresh for the best results!
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Cooling: It is VERY IMPORTANT that the cookies be allowed to completely cool before attempting to remove them from the baking pan. If you try to take them off the pan right out of the oven, they will crumble and fall apart. However, if you allow them to completely cool, they will harden and hold together like a regular cookie.
Serving Size: This recipe will make approximately (8) 2-inch cookies. Nutritional information is for (1) cookie which is (1) serving.
Order Recipe Ingredients
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Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients
- ½ cup organic peanut butter
- ½ cup organic maple syrup
- ½ cup organic gluten-free quick rolled oats
- ½ cup Enjoy Life semi-sweet chocolate chips
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
- Add all ingredients to a medium mixing bowl and stir until everything is well combined and evenly distributed.
- Take out a spoonful at a time (about 1 tablespoon) and drop the mixture onto the prepared cookie sheet as you would a "drop cookie".
- Bake at 350 degrees Fahrenheit for approximately 14-16 minutes, or until the cookies are golden on the top and the edges are slightly crispy.
- IMPORTANT: Allow to cool completely before serving. If they are removed before cooling, they will crumble and fall apart.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Peanut Butter Recipes
- Healthy Peanut Butter Cups
- Peanut Butter Fudge
- No-Bake Peanut Butter Cheesecake
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Maureen says
I just took a batch out of the oven. I ate one and my 21 month old granddaughter is eating hers now. First bite was “wow”!!!! These cookies are SO SUPER YUMMY! Easy to put together and done before you know it. I did add two ingredients - a small handful of unsweetened shredded coconut and a little bit of vanilla. I’ve been using a different oatmeal peanut butter chocolate chip cookie recipe that I found a few weeks ago. I’ve already made it twice and it’s delicious BUT this recipe is truly more decadent. I was able to get 10 cookies with no problem. They are pretty sweet so I will cut back on the maple syrup just a little bit the next time I make them, which will be next week for sure!
Thank you Karielyn for this amazing recipe!❤️
Karielyn Tillman says
Hi there Maureen! I'm so excited to hear that you and your granddaughter enjoyed the recipe! I'm even more excited that you chose to make her a batch of healthy cookies - yay!
I love the additions you made and I can imagine how good that tasted, especially the vanilla.
Thanks so much for trying out the recipe and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Melanie says
These are great! I've been substituting sunbutter for the peanut butter to make them totally allergen friendly and making them at least once a week. Thank you!
Karielyn says
Hi there Melanie! I'm so glad to hear you enjoyed the recipe! I love how you substituted the sunbutter for peanut butter and for sharing that tip with others who may have a peanut allergy.
Thanks for trying out the recipe and for taking the time to let me know you like it...I really appreciate it 🙂
Tina says
These are my husband's favorite cookies. He wants to know if I can cut down on the maple syrup and use some other liquid in its place. Can I use half maple syrup and half something lighter? Please, any suggestions will help. Thanks.
Karielyn Tillman says
Hi there Tina! So glad to hear that the cookies are husband-approved! I haven't tested this but you could try a liquid sugar-free sweetener like this one (https://amzn.to/2JNyWSO). You could replace the maple syrup in full or just half the amount as you suggested.
Thanks for the question and I hope it works out! 🙂
Lisa says
These were good but flattened out a lot. Maybe it was due to my ingredients, but I wondered if chilling the dough before baking might have made a difference?
Karielyn Tillman says
Hi there Lisa! I'm sorry to hear you had trouble with the recipe 🙁
I've never had them flatten out before but the only thing I could think that may have gone wrong is possibly the type of peanut butter that was used? If it's very runny or oily instead of thick and creamy that could possibly cause them to go flat.
They shouldn't need to be refrigerated like regular cookie dough because there's no butter or oil in them, but you could always try to see if that helps.
Thanks for the question and I hope that helps 🙂
Vee says
These were so delicious! But I'm wondering is there anything I can sub for maple syrup for the next time I make them?:)
Karielyn says
Hi there Vee! I think you would do fine using a liquid sweetener instead of a granular sweetener so something like raw coconut nectar or raw honey (for non-vegan) should work fine, although I've never tested it.
I'm thinking a granular sweetener wouldn't give it the needed "moisture" or "liquid" for holding everything together like a liquid sweetener would and is kind of needed in a gluten-free/vegan/egg-free cookie, which is a little tricky.
I hope that helps and that you enjoy the recipe 🙂
Kristine says
Just made these and they're SO easy and SO delicious!
Karielyn says
Hi there Kristine! I'm so glad to hear that you enjoyed them! Thank you for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Martin Aue says
100% Amazing! You can also stir the chocolate chips into the almost cooled mixture if you don't mind them melting and partially combining with the peanut butter mixture. Store in an airtight container for up to 3 days. Thanks!
Karielyn says
Hi there Martin! Oh yum..thanks for the tip! I actually have a recipe (that came about by accident!) using that same scenario that I will be posting soon.
Thanks again and I'm glad you enjoyed the recipe 🙂
Marie says
These were great and I love how they are made with such simple and clean ingredients!
Karielyn says
Hi there Marie! Thanks so much and I appreciate you letting me know you liked them 🙂
Caroline says
These were soooo awesome! I love that they're nut butter-based and use ingredients I already have (except for the pink sea salt, but I imagine regular sea salt will work fine too!) 🙂
Karielyn says
Hi there Caroline! Thanks so much and you can definitely use sea salt instead of the Himalayan pink salt, it's just the variety that I prefer.
Thanks for the question and I'm glad to hear you enjoyed them!
Rachel says
This recipe was right up my ally! I am going to pin these to make again and again. I love tasty cookies that pack in some nutrition and don't require a trip to the store! 🙂
Karielyn says
Hi there Rachel! Thanks so much! I'm glad you enjoyed the recipe and thanks for stopping by 🙂
Jenny D says
Oooh these were just fantastic! And so easy - perfect :-).
Karielyn says
Hi there Jenny! Thanks so much and I'm glad you enjoyed the recipe 🙂
Kelly says
I thought about eating these for dinner they were so good lol! 😉 They were wonderful, thanks!!
Karielyn says
Hi there Kelly! No worries...I've been known to eat healthy cookies for dinner sometimes too! Thanks for letting me know you enjoyed them 🙂