These plant-based Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies are made with only 6 clean, real food ingredients and they’re vegan, gluten-free, dairy-free, egg-free, oil-free, grain-free, flourless and contain no refined sugar. They’re a one-bowl cookie recipe with all the flavors of traditional peanut butter cookies, chocolate chip cookies and oatmeal cookies all-in-one!
Today, I have for you a flourless Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies that are ready to enjoy in less than 20 minutes.
I just LOVE flourless vegan cookies and have many for you to choose from on my website like these:
- Gluten-Free Vegan Flourless Iced Cut-Out Cookies
- Gluten-Free Vegan Flourless Caramel Thumbprint Cookies
- Gluten-Free Vegan Flourless Fudgy Chocolate Avocado Cookies
- Gluten-Free Vegan Flourless Lemon Chia Seed Cookies
Easy Vegan Oatmeal Chocolate Chip Cookies
These easy homemade vegan cookies are a blend of 3 classic cookies all in one – peanut butter cookies + chocolate chip cookies + oatmeal cookies so everyone will love them.
They are a one-bowl recipe using just a few real food ingredients that you probably already have on hand.
And the best part about them?
They are really easy to make and they are vegan, gluten-free, dairy-free, flourless, oil-free, egg-free and contain no refined sugar!
What Ingredients Do I Need To Make Vegan Peanut Butter Chocolate Chip Oatmeal Cookies?
This recipe is made with only 6 clean, real food ingredients that you probably already have on hand.
Try to buy organic ingredients whenever possible.
- Peanut Butter
- Maple Syrup
- Quick Rolled Oats
- Semi-Sweet Chocolate Chips
- Baking Powder
- Himalayan Pink Salt
Make sure you visit my “5 Fast Facts of Nutrient-Dense Foods” to see the nutritional benefits of the ingredients I used in this recipe!
How To Make The BEST Vegan Chocolate Chip Peanut Butter Oatmeal Cookies:
Step 1: Gather and Measure All The Ingredients
Gather and measure all the ingredients then add them to a medium-sized bowl.
Step 2: Stir The Ingredients
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 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.
Want More Vegan + Gluten-Free Cookie Recipes?
Check out these:
- Gluten-Free Vegan Flourless Snickerdoodle Cookies
- Gluten-Free Vegan Flourless Chocolate Pistachio Cookies
- Gluten-Free Vegan Flourless Gingerbread Cookies
- or my CLEAN EATING Cookbook with over 100+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
If so, please leave a rating and comment below to let me know…it would make my day! š
These plant-based Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies are made with only 6 clean, real food ingredients and they're vegan, gluten-free, dairy-free, egg-free, oil-free, grain-free, flourless and contain no refined sugar. They're a one-bowl cookie recipe with all the flavors of traditional peanut butter cookies, chocolate chip cookies and oatmeal cookies all-in-one! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Flourless | Oil-Free | No Refined Sugar } Preheat oven to 350 degrees and prepare a cookie sheet lined with parchment paper. Set aside.
Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients
Instructions
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 244 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 221mg Carbohydrates: 31g Net Carbohydrates: 28g Fiber: 3g Sugar: 19g Sugar Alcohols: 0g Protein: 6g
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 āwowā!!!! 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. Iāve been using a different oatmeal peanut butter chocolate chip cookie recipe that I found a few weeks ago. Iāve already made it twice and itās 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!ā¤ļø
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 š
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!
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 š
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.
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! š
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?
Hi there Lisa! I’m sorry to hear you had trouble with the recipe š
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 š
These look so delicious! Is there anything I can sub for maple syrup?:)
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 š
Just made these and they’re SO easy and SO delicious!
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 š
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.
Hi there Martin! 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 hope you enjoy the recipe š
These look great and I love how they are made with such simple and clean ingredients!
Hi there Marie! Thanks so much and I appreciate you stopping by š
These look 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!) š
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. Just don’t use regular iodized table salt…bad bad bad!
I appreciate you stopping by š
This recipe is right up my ally! I am going to pin these to try. I love tasty cookies that pack in some nutrition and don’t require a trip to the store! š
Hi there Rachel! Thanks so much! I hope you enjoy the recipe and thanks for stopping by š
Oooh these sound fantastic! And so easy – perfect :-).
Hi there Jenny! Thanks so much and I hope you enjoy the recipe š
I thought you wree going to say that you eat cookies for dinner. And I though, oh good, I’m not the only one! š These look wonderful.
Hi there Kelly! I actually use them as an incentive when I pair them with a dinner they aren’t so excited to eat lol!
But don’t worry…I’ve been known to eat healthy cookies for dinner sometimes too! Thanks for stopping by š