Vegan Oatmeal Peanut Chocolate Chip Cookies Recipe

ByHannah Peterson

Chewy, hearty, and packed with texture — these Vegan Oatmeal Peanut Chocolate Chip Cookies are everything you want in a cookie!

They strike the perfect balance: soft centers, slightly crispy edges, and that classic oatmeal cookie flavor with a salty-sweet peanut twist. Completely vegan, easy to make, and dangerously addictive.

Why You’ll Love These Cookies

  • Chewy oatmeal texture with crunchy peanuts and gooey chocolate
  • One-bowl, no-mixer recipe
  • Naturally vegan and easily gluten-free
  • Great for meal prep — they stay soft for days
  • Customizable with your favorite add-ins

Vegan Oatmeal Peanut Chocolate Chip Cookies Recipe

(Makes 12–16 large cookies)

Ingredients:

  • ½ cup (115g) vegan butter, softened (or coconut oil)
  • ½ cup (100g) coconut sugar or brown sugar
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (65g) natural peanut butter (or almond butter)
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 1½ cups (150g) rolled oats
  • ¾ cup (130g) vegan chocolate chips or chunks
  • ½ cup (70g) roasted peanuts, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the flax egg: Mix ground flaxseed with water and let sit for 5 minutes until gelled.
  3. Cream the wet ingredients: In a large bowl, beat together vegan butter, peanut butter, coconut sugar, and granulated sugar until creamy. Add the flax egg and vanilla; mix well.
  4. Add dry ingredients: Stir in flour, baking soda, cinnamon, and salt until just combined. Fold in the rolled oats, chocolate chips, and chopped peanuts. The dough will be thick.
  5. Scoop & bake: Scoop large balls (about ¼ cup each) onto the baking sheets, leaving space between them. Gently press down slightly. Bake for 11–14 minutes until the edges are golden but centers are still soft.
  6. Cool: Let the cookies rest on the baking sheet for 5–10 minutes (they firm up as they cool), then transfer to a wire rack.

Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Pro Tips

  • Extra chewy: Chill the dough for 30 minutes before baking.
  • Gluten-free: Use certified gluten-free oats and 1:1 gluten-free flour.
  • Nut-free: Replace peanuts with sunflower seeds and peanut butter with sunflower seed butter.
  • Variations: Add shredded coconut, dried cranberries, or a sprinkle of flaky sea salt on top before baking.
  • Make them smaller: Use a smaller scoop for more cookies and reduce bake time to 9–11 minutes.

These Vegan Oatmeal Peanut Chocolate Chip Cookies are hearty, satisfying, and full of flavor — the kind of cookie you’ll keep reaching for.

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