These Vegan Gluten Free Peanut Butter Oatmeal Cookies are free of sugar, gluten, dairy and full of nourishing, whole-food ingredients like chickpea flour and oats. They’re crispy on the bottom, chewy around the edges, soft in the center, and so easy to make. Grab one (or lets, be honest, three) when a sweet craving strikes and feel good about putting real food in your body.
Looking for more healthy cookie recipes? Try my Vegan Naturally-Sweetened Samoas.
The Inspo
Have you ever wanted to make healthy cookies with stuff you already have on hand? That was honestly my inspiration the other day as I was in the middle of a work day that was a bit of a drag. Breaking the day up with a quick cookie session is always a good idea in my book, so I went to the pantry to see what I could throw together. Creamy peanut butter, chewy oats, maple syrup and chickpea flour called my name and the result was incredible. I have tried many healthy cookie recipes and this one just might be my favorite.
I’ve always wanted to make something with chickpea flour as its naturally gluten-free and offers more nutrition than your standard gluten-free flours. Plus, any way to get a bit more protein in is always a go for me. I purchased mine at Thrive Market, and it arrived in a couple of days.
Unsweetened peanut butter and oatmeal are staples in my kitchen as well, so I threw a bit of coconut sugar and maple syrup in for sweetness, plus a flax egg to keep it plant-based, some cinnamon for warmth, and ended up with one stunning cookie.
The Texture
All cookies are not created equal. Especially healthy ones. And I’m of the opinion that there’s nothing worse than a cake-y cookie. This one is anything but. The maple syrup and coconut sugar made these chewy made these chewy, while the coconut oil made the bottoms crispy and golden brown. The oatmeal also gives every bite just the right amount of depth while the baking powder and gluten free flours kept them light and fluffy.
A Note On Flax Eggs…
To keep these healthy peanut butter oatmeal cookies vegan we have to substitute a real egg for a flax egg. Fear not, though. It’s super easy and doesn’t affect the taste or texture at all. Simply mix 1 tbsp ground flaxseed with 2.5 tbsp warm water, mix in a small bowl and wait until it thickens. The slightly gooey texture helps bind the cookies together similar to the function of an egg. If you don’t have flaxseed meal, no problem. Simply grind flaxseeds in a blender and follow the same directions.
Bob’s Red Mill Vegan Egg Replacer also works very well if you’re not a fan of flaxseed for any reason, although flaxseed contains healthy fats and has so many health benefits, so I’d opt for that if possible.
A Few Tips
- Space your cookies about 2 inches apart on a baking sheet to ensure crispy edges. For a crispier bottom, bake them directly on a cookie sheet. I have not tried these on parchment paper, but I imagine it would result in a less crispy bottom
- Transfer these cookies to a wire rack as soon as they come out of the oven. This helps them stay crispy and not overcook.
- Store these cookies in a tupperware or a cake stand to keep fresh. Consume within 3-4 days for maximum freshness. Although if you’re anything like me, I’m not quite sure they’ll last that long. 🙂
Vegan Gluten Free Peanut Butter Oatmeal Cookies
These Vegan Gluten Free Peanut Butter Oatmeal Cookies are free of sugar, gluten, dairy and full of nourishing, whole-food ingredients. They're crispy on the bottom, chewy around the edges, soft in the center, and so easy to make.
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup garbanzo bean (chickpea) flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened creamy peanut butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tbsp flaxseed meal
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees. Line a cookie sheet with parchment paper
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Make a flax egg. Combine 1 tbsp flaxseed meal and 2.5 tbsp warm water in a small bowl. Whisk with a fork to combine and let stand for 2-3 minutes to thicken.
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Combine oats, garbanzo (chickpea) flour, baking soda, salt and cinnamon in a large bowl. Whisk to combine.
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Combine peanut butter, brown sugar, melted coconut oil, maple syrup, vanilla and flax egg in a mixing bowl. Whisk or turn mixer on low to combine.
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Gradually add dry ingredients to wet ingredients. Mix until just combined.
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Use a large spoon or tablespoon to scoop out cookie dough and roll into golf ball sized pieces with your hands
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Bake on 350 until cookies are golden brown. About 8-10 minutes.
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Cool on a cookie sheet and get ready to be wowed!