2K

Peanut butter oatmeal cookies are nutty, sweet and delicious with the chewiest texture. The chocolate buttons on top are perfect for adding a little extra goodness. I treat myself to two of these cookies EVERYDAY (yes, really). They’re wholesome and nutritious enough to fit into my healthy lifestyle, while still being a delicious treat. More importantly, they are vegan, gluten free and dairy free, so everyone can enjoy them! Breakfast, snack, or dessert, it’s up to you.

Since this is a baking blog, you guys are used to seeing indulgent recipes. Sadly, we cannot eat like that all the time (if only, right?). So, it is important to me to sustain a balanced diet (hence, my blog name). As a foodie, I want to fuel my body with good food and still enjoy the finer things in life. And these peanut butter oatmeal cookies tick both check boxes! ☑ ☑

Peanut butter fans, like myself, you will absolutely love these! If you’ve got a sweet tooth and NEED to treat yourself everyday, this recipe will hit the spot. BONUS: You can customize these peanut butter oatmeal cookies to your personal taste.

Peanut butter oatmeal cookies variations:

• Not a fan of peanut butter or allergic? Use a different nut butter.
• Don’t want nuts on top? Add dried fruit or more chocolate buttons.
• Want something a tiny bit more indulgent? Dip into melted chocolate.

The possibilities are endless. I’ve changed it up several times myself and have always been satisfied! And if you’re wondering; yes, you will always find a batch of these cookies in my kitchen. I suggest you stock up too!

As always, let me know if you make these, I’d love to see!

Happy indulging,

Kim x

Yield: 30 (1.5") cookies

Peanut Butter Oatmeal Cookies (Gf, Vg, Df)

Print

Peanut butter oatmeal cookies are nutty, sweet and delicious with the chewiest texture. The chocolate buttons add a little extra goodness. (Gluten free, Dairy free, Vegan)

Prep Time 20 minutes

Bake Time 10 minutes

Total Time 30 minutes

Ingredients

• 1/4 cup coconut oil
• 1/2 cup peanut butter
• 1/4 cup agave syrup
• 1/2 cup light brown sugar
• 1/3 cup oat milk or milk of choice
• 1 tsp pure vanilla extract
• 3 cups GF rolled oats
• 1/3 cup chopped roasted peanuts, optional
• 1/3 cup chocolate buttons, optional

Instructions

1. Prepare a baking sheet with parchment paper. No preheating is needed.
2. In a large bowl, melt together the coconut oil and peanut butter.
3. Pour in the syrup, sugar, milk and vanilla and whisk.
4. Add the oats and give it a good mix until incorporated.
5. Scoop batter with the smallest ice cream scoop and shape using your hands.
6. Place on the baking sheet, 2.5cm / 1" away from each other.
7. (Optional) Press down the peanuts, chocolate or other topping into the cookies.
8. Bake for around 10 minutes at 180°c / 350°F.
9. Let cool on a wire rack. Enjoy!

Notes

Store in an airtight container for up to 2 weeks. Freeze separately for up to a month, wrapped in aluminium foil.

You can make 10 large cookies instead of 30 small by using a big ice cream scoop. Bake for around 15 minutes.

Note: Rolled oats are the same as old fashioned oats. But steel cut or instant oats will give you different results.

Allergen information: Gluten free, Dairy free, Vegan