Looking for oil-free, healthy cookies? Sweet, satisfying vegan oatmeal peanut butter cookies—no one will know they are oil-free!
Who wants an oil-free vegan cookie recipe?
Ok, this isn’t my first oil-free vegan cookie recipe. In fact, over the years I have developed quite a cookie recipes, and also have a full post with pro tips for substituting oil in cookies.
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
Vegan Oatmeal Peanut Butter Cookies
- 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.
These are the best cookies. So satisfying and delicious. I omitted the chocolate chips and sugar. Thank you for another awesome oil-free recipe!
Mary Ellen says
I made these and shared with a friend. She said it is now her absolute favorite sweet treat!! Wow! Anyway, she asked if these could be made as bar cookies. I think it would work but not sure what the baking time and pan size would be. Thoughts??? Thanks!
Angelina Schapiro says
So good!!! I use date syrup instead of maple syrup and ends up perfect .
wonderful to read, thanks Angelina!
Really good and easy! I made as written but without the sugar. Made my own peanut butter in vitamix. No raisins or chocolate.
I just made these cookies. They are easy to make and taste scrumptious! Next time around, I’m planning on making them with my grandson. Thank you, Dreena!
Joan lachar says
These cookies are delicious!
If reduce the maple syrup,to 1/2 the amount….what other adjustments must I make in the recipe?
I thought perhaps adding more almond milk to make up the difference.
Do you think that would work?
HEY DREENA, I JUST BAKED THESE. THEY ARE DYNAMITE. OMITTED THE RAISINS AND USED CHOCOLATE CHIPS ONLY. I DON’T THINK THEY NEED THE ADDED 3 TBS OF SUGAR EITHER. THEY TASTE HEARTY AND TEXTURE IS GOOD.. MY KIDS ARE GOING TO BE THRILLED AFTER SCHOOL WITH THESE DELICIOUS BITES! ANOTHER KEEPER TO THE ADD TO THE ROSTER.
Yeaaaah!Thanks for sharing that with us, Tova – hope the kids were indeed thrilled. 🙂
I am new to Vegan eating! Although, I have
always eaten relatively healthy. For health reasons I decided to just go all the way!
My husband decided to go on this journey with me. We both love to enjoy our tea or coffee in the evening with something a little sweet. Most of the vegan desserts have the consistency of sponges paper-goods! But, these P-nut Butter chocolate chip cookies just Rock! Well done!
Looking forward to more Oil-Free recipes!
Hi Lana, so happy to hear you are going for it! Great decision, it gets better and better. Also so happy you love these cookies. Thanks for the cheer, and I hope you continue to browse my desserts and other recipes – plenty to love. Enjoy!
I LOVE the shmoopy cookies! My sister brought me the regular PB cookies which of course I HAD to eat! But am absolutely thrilled to see this recipe, Dreena! You are Super Woman of the Kitchen !
Made them today..the batter is stiff ..the cookies are crisp on the outside and soft in the inside…they taste so good!!! Thank you for the oil free recipe.
These are the best peanut butter oatmeal cookies ever. I don’t think that the raisins or the coconut sugar is necessary . I have made these several times and they are always a hit. Thanks so much for this delicious and simple vegan oil free recipe.
These look good, can I replace the flax meal with something else. My grinder broke and I am not able to blend my flax seed. Can I leave it out or replace it with anything else?
Yummy, yummy peanut butter oatmeal cookies! I made these exactly as the recipe said, just omitted raisins. They are excellent!!! Thank you for the fabulous oil-free recipe!
Thank you for the nut-free option. My husband is allergic to almonds and hazelnuts so it’s good to sub something else for them.
The cookies are delicious, Dreena – but I need some help! Mine turned out very crumbly – not sure why. I mixed by hand – could that have anything to do with it? The dough seemed dry and I did find it hard to get it well-mixed by hand. Just didn’t seem to be enough wet stuff to go with the dry. I checked, double-checked, & triple-checked I had the measurements correct – and I did. Any suggestions would be welcome. They ARE tasty!
Hi Carol, happy to help! I’m guessing it’s just some slight differences in consistencies of the nut butters. Sometimes they are very oily/thin and other times (either b/c of brand or at end of jar) they are thick/pasty. So, when you have combined the dry/wet, if it is at all a little crumbly or dry at that point, just add a touch more non-dairy milk, a teaspoon at a time until it comes together and it moist but not soggy. That should do the trick for you. Hope that helps!
Hi Dreena, I think I heard about your blog through one of Gena’s posts but not for certain. Just glad I now know about Plant Powered Kitchen! I made these cookies today before going to the gym. Boy am I glad I did. We just finished dinner and gobbling down a few. They are just like everyone says… DELICIOUS and oh so satisfying!!! Sure do look forward to making some of your other recipes! Thanks so much! 🙂
Hi Donna! Lovely to hear from you, and this feedback. 🙂 Gena has written a couple of posts sending much kindness my way, so it may very well have been through her. Well, I hope you find some more goodies to enjoy! Thanks for the cheer!
I made these today and they were fantastic! I couldn’t believe how good they were for cookies not using oil or eggs. Thank you Dreena!
Awesome to hear, Christal! Thanks for the feedback!
I made these yesterday. I put in BOTH the chocolate chips and raisins. I must say, these are quite possible the best cookie (vegan or none-vegan) I’ve ever eaten. Thanks for the recipe!
AWESOME! So pleased to hear that feedback, thank you Lisa. 🙂
Can you make place meal by grinding flax seeds then too?
Flax, not place. Autocorrect.
Yep, Lena, you can first grind the flax seeds into the meal and then measure from there. Commercial flax meal is simply ground flax seed – they just do that prep step for us! 🙂
Hi there! Its funny that I got your post on cookies and a local moms newsletter in the same day on cookies. Her title was cookie dough you can eat, and I kept thinking why wouldn’t you eat cookie dough. Ahhh,eggs. Guess us vegans are far more advanced in the culinary field. Couldn’t tell you when the last time I made cookies with eggs, 20 years?
Looks good, might make these for a play date tomorrow. They are gluten free as well.
Christine Magiera says
Yum! I made them this afternoon and my picky-poo second boy said, “Mom can I have another? They are SO GOOD!” I love it! Thanks for another great recipe!
YAY YAY YAY!!!!! Thank you Christine, I absolutely love getting reports. You are a gem. xo!
Debby Sunshine says
These look absolutely amazing! If I had all the ingredients, I’d make them right now!!! I like how you wrapped it up with the ribbon!!! Thanks for this recipe!!
Thanks so much Debby. 🙂
Amilyn g says
Without eggs.. We could just eat the dough.. No need to turn on the oven! 🙂
haha, Amilyn, I’m with you on that – and the dough is pretty darn delicious, maybe just roll into balls and pop in the fridge/freezer? What an idea!!
oh man. why must you tempt me so? it’s hot here, and i don’t wanna turn on the oven. but just might HAVE to now 😛
he he… I’m such a cookie pusher. As you well know, Michelle!
These look great. Can you suggest a substitute for the Almond Meal? I don’t have any in my pantry and was going to try to make these as a treat for my kids who are busy cleaning their rooms LOL.
Hi Denise, do you have whole almonds on hand? If so, you can make your own almond meal (I did this morning b/c I was out!)… Just add to a blender or food processor and pulse through until crumbly – and before getting sticky. That help?
Yes, I do have whole almonds. Didn’t think of that. Will do.
Great! You can then store extra in freezer to keep on hand too. 🙂
*Dreena on shoulder says: “make them both!” 😉
These sound amazing!
Thanks Erica. They ARE pretty tasty – and easy too!
These look great, Dreena! I’m planning on making your Peanut “Better” Cookies this week, and maybe I will make them instead. Or, I suppose I could make them both… 🙂