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! 🙂