Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies are made with clean, real food ingredients and they’re vegan, gluten-free, dairy-free, egg-free, grain-free, flourless and contain no refined sugar.
Today, I have for you a flourless Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies for my August submission for The Recipe ReDux.
The theme this month is:
“Back to the Dinner Table – After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!”
Instead of featuring a main entree that gets my family back to the dinner table, I decided to feature not what gets them to the dinner table, but keeps them there waiting in anticipation for one of their favorite desserts.
These cookies are a favorite in my house because they’re a combination of everyone’s favorites: one likes peanut butter cookies, one likes oatmeal cookies, one likes chocolate chip cookies and I love them because they are flourless and gluten-free.
They are really easy to make and they are vegan, gluten-free, dairy-free, egg-free and contain no refined sugar!
5 Fast Facts About Peanuts (Peanut Butter):*
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fiber
- excellent source of vegan protein
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Oats:*
- provides significant fiber
- helps control blood sugar levels
- can reduce hypertension and high blood pressure
- increases appetite control hormones
- lowers bad cholesterol
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten-Free, Dairy-Free, Egg-Free, No Refined Sugar)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1/2 cup organic peanut butter
- 1/2 cup organic maple syrup
- 1/2 cup organic quick rolled oats
- 1/2 cup organic mini-chocolate chips
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon Himalayan pink salt
Directions
| Step 1 | Add all ingredients to a medium-sized bowl and stir until well combined. Line a baking pan with parchment paper and scoop out about a tablespoon at a time and drop in onto the parchment paper Bake at 350 degrees for approximately 12 - 15 minutes, or until they become golden on top. Let them cool completely before removing from the pan. Enjoy! |
Note
This recipe will make approximately 10 - 12 small cookies.
The recipe and photographs for "Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.
I thought you wree going to say that you eat cookies for dinner. And I though, oh good, I’m not the only one! 😉 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 🙂
Oooh these sound fantastic! And so easy – perfect :-).
Hi there Jenny! Thanks so much and I hope you enjoy the recipe 🙂
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! 🙂
Hi there Rachel! Thanks so much! I hope you enjoy the recipe and thanks for stopping by 🙂
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!) 🙂
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 🙂
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 🙂
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 🙂
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 🙂
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 🙂
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 🙂