Vegan Oatmeal Peanut Chocolate Chip Cookies Recipe
🌱 Vegan Oatmeal Peanut Chocolate Chip Cookies 🍪
These Vegan Oatmeal Peanut Chocolate Chip Cookies are chewy, hearty, and packed with texture. Rolled oats, chopped peanuts, and chocolate chips bake into cookies that stay soft in the middle with crisp edges. No eggs. No dairy. Just a cookie that feels like a snack and a dessert at the same time.
I love how much bite these have. The peanuts stay crunchy, the chocolate melts into little pockets, and the oats keep every cookie from tasting flat. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cookies 💚
- 🌱 Completely vegan
- 🍪 Chewy oatmeal texture
- 🥜 Crunchy peanuts
- 🍫 Melty chocolate chips
- ⏱️ No chill time needed
- 🧊 Great for lunchboxes
The Secret to Chewy Vegan Oatmeal Cookies
Use rolled oats, not quick oats, so the cookies stay hearty. A flax egg binds them without turning cakey. Don’t overbake — pull them when the edges are set and the centers still look a little soft. They firm up as they cool, which is how you get that chewy middle.
Frequently Asked Questions ❓
Can I use peanut butter instead of chopped peanuts? 🥜
You can add 2 tablespoons peanut butter to the wet ingredients, but keep some chopped peanuts too. That’s where the crunch comes from.
Do I have to chill the dough? 🧊
No. These bake well right away. A 20-minute chill makes them a little thicker if you prefer that.
Can I make them gluten-free? 🌾
Yes. Use certified gluten-free oats and a 1:1 gluten-free flour blend.
🌱 Vegan Oatmeal Peanut Chocolate Chip Cookies
Ingredients 🛒
- 1 tablespoon ground flaxseed + 3 tablespoons water
- ½ cup (120 ml) melted coconut oil or vegan butter
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1½ cups (135 g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup vegan chocolate chips
- ½ cup chopped roasted peanuts
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Mix the flaxseed and water. Let it sit for 5 minutes.
- Whisk the flax mixture with the melted oil, brown sugar, sugar, and vanilla.
- Stir in the flour, oats, baking soda, salt, and cinnamon until just combined.
- Fold in the chocolate chips and peanuts.
- Scoop 2-tablespoon portions onto the sheet. Flatten slightly.
- Bake for 11–13 minutes, until the edges are golden and the centers look set but soft.
- Cool on the sheet for 5 minutes, then move to a rack.
Nutrition
| Nutrient | Per cookie (1/16) |
|---|---|
| Calories | 175 |
| Protein | 3g |
| Net carbohydrates | 18g |
| Total carbohydrates | 20g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 95mg |
Estimates based on oats, peanuts, chocolate chips, and oil. Exact numbers may vary by chocolate chip brand.
Notes & Tips 💡
- Press a few extra chips and peanuts on top before baking so the cookies look loaded.
- If the dough feels dry, add 1 tablespoon plant milk.
- These keep for 4 days in an airtight container, or freeze for 2 months.
- A pinch of flaky salt on top makes the chocolate pop.
These Vegan Oatmeal Peanut Chocolate Chip Cookies are chewy, hearty, and packed with texture. A cookie you’ll want to bake twice. 🍪🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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