Who wants an oil-free vegan cookie recipe?
So here’s another! And I think you’ll love these Oatmeal Peanut Butter Cookies. They have wonderful flavor and texture.
Must mention: While this is an oil-free vegan cookie, this is not a fat-free cookie.
No thanks. I’m not bringing back the 90’s Snackwells craze.
I don’t believe truly delicious cookies can be low-fat. Muffins and quick breads – yes. But cookies need a little fat to satisfy a cookie craving.
This oil-free vegan cookie will indeed satisfy, with wholesome rolled oats, and a nutty/sweet marriage of peanut butter (or nut butter) and raisins.
They also stay nicely crisp on the outside with a moist inside. Noone would ever guess that this is an oil-free vegan cookie… they are too good!
Sometimes I’ll make the batter without chocolate chips, form cookies with the first half of the batter, then add chips to the remaining half.
That way we have cookies both with and without chocolate (uh, I know what I’m choosing). 😬
If you are needing fully oil-free cookies, then just skip the chips. You will still love them!
Before signing off, I want to thank those that have contributed glowing reviews on amazon for my books. I’m always excited to see new (happy!) reviews, so if you love PPF, LTEV, or any of my other books please add a review. Thank you. 🙏
Enjoy the cookies, guys! x Dreena
Oatmeal Peanut-Butter Cookies
Sweet, satisfying oatmeal peanut-butter cookies – no one will know they are oil-free!
- 1/3 cup chunky peanut butter or almond butter or other nut butter, see note and nut-free option
- 1/3 cup pure maple syrup
- 2 tbsp plain non-dairy milk
- 2 tbsp flax meal
- 1 tsp pure vanilla extract
- 1/2 cup oat flour use certified gluten-free for that option
- 1 1/2 cups rolled oats use certified gluten-free for that option
- 1/2 cup almond meal see note for nut-free option
- 3 tbsp coconut sugar can use date sugar, or sucanat, etc
- 1 1/4 tsp baking powder
- 1/4 tsp salt *see note
- 1/4 tsp rounded cinnamon
- 1/4 cup raisins
- 2-3 tbsp non-dairy chocolate chips
- Preheat oven to 350. You can use a bowl and spoon and stir by hand, or use a mixer. If using a mixer, first combine the peanut butter, maple syrup, milk, flax meal, and vanilla in the mixer bowl fitted with the paddle attachment. Mix on low speed for a couple of minutes until creamy (if mixing by hand, simply combine all these ingredients in a bowl and set aside). Then, combine the oat flour, rolled oats, almond meal, coconut sugar, baking powder, salt, cinnamon in a bowl and stir through. Add raisins and chocolate chips, and stir through again. If using a mixer, add this dry mixture to the wet on a low speed until just nicely incorporated. If mixing by hand, simply add the wet mixture to the dry, working through until well combined. Take spoonfuls of the mixture (about 1 1/2 tbsp) and place on a baking sheet lined with parchment. Bake for 11-12 minutes (not longer, they can scorch on bottom). Remove from oven, let cool on pan for just a minute and then transfer to a cooling rack. Take a nibble… Repeat. Try to share. 🙂
- Makes 15-17 nibbly, scrumpdillylicious cookies!
- Note: Some peanut butters and almond butters contain salt – even natural brands. If you have a brand with salt, then reduce the salt to just a pinch or two, no more than 1/8 tsp.
- Nut-Free Option: To make these nut-free, substitute sunflower butter for the peanut/almond butter. Then, for the 1/2 cup almond meal, substitute with 1/4 cup of oat flour (in addition to the 1/2 cup oat flour already in ingredients) and 1/4 cup of unsweetened shredded coconut. IF you cannot consume coconut, then use hemp seeds (coconut gives better flavor/texture). Sunflower butter has some natural bitterness that nut butters do not have, so to compensate for this flavor differential, ALSO increase cinnamon to 1 tsp, and the vanilla to 2 tsp. It will add some extra natural sweetness that helps the overall flavor. (You can also add another 1-2 tsp of maple syrup or coconut sugar to bump up the sweetness if you like, taste test the batter and judge as brands of sunflower butter can vary.)
Food photos by Nicole Axworthy.