For those of you who have been following this blog for awhile, you know that one of my best friends from growing up (that I’ve known now for 23 years!) is vegan and has a vegan food blog too. I’ve made a bunch of┬áspecial desserts for her over the years that I’ve shared here (vegan oreos, vegan cookie dough truffles,vegan chocolate chip cookies, vegan mocha cupcakes), and this is another one for the list. This time though, I’m using her recipe! She has a lot of great recipes on her website, but these vegan peanut butter chocolate chip cookies are by far the fan-favorite. I’ve sampled hers many times, but I’ve been meaning to try them out for myself for forever and I’m so glad I did.

Vegan CC Cookies 12308 copy

Her birthday was a few weeks ago, and I made a double batch of her infamous cookies – one to photograph and share with my family, and one batch to make into a cookie cake. As you all know, cookie cakes are one of my favorite birthday treats, and since she’s the queen of peanut butter chocolate chip oatmeal cookies, I knew transforming her recipe into a cookie cake would be the perfect treat for her big day. I brought the decorated cookie cake to the bar where we celebrated, skipped the singing, but was sure to share it with all of her friends, and our waiter too. It’s such a popular recipe for a reason! These cookies have the perfect crisp and chewy exterior and super soft insides so it’s almost impossible to tell they are free of butter and eggs. Just look at that gorgeous texture inside the cookie!

Vegan CC Cookies 12339 (1) copy

If you want to bake a vegan treat, cookies are always a great place to start. It’s easy to substitute oil and/or shortening for the butter, and you don’t miss the egg in most recipes. Just make sure your chocolate chips are free of any dairy products and you can make this recipe easily. You’ll please your vegan and non-vegan friends alike, and in case you’re interested, it makes for a great birthday cookie cake for your vegan BFF too!

Print Recipe
Save Recipe

Vegan Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe adapted from Paint + Tofu

Yield: 24 cookies

Ingredients:

1/3 cup peanut butter
2 tbsp vegetable oil
1 cup granulated sugar
1/3 cup of nondairy milk (I used almond milk)
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup of rolled oats
1/2 cup vegan chocolate chips

Directions:

Preheat oven to 425 degrees and line two cookie sheets with a silpat mat or parchment paper. In the bowl of an electric mixer, beat together the peanut butter, oil, sugar, milk, and vanilla extract together until well combined, about 2 minutes.

In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients and beat until just combined. Add the oats and chocolate chips and use a rubber spatula to gently fold everything in until evenly distributed.
Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.

Use a small ice cream scoop or a spoon to form balls of cookie dough, about 2 tbsp each. Press each cookie down with the back of a spoon, fork, or your fingers so they are flattened patties. Bake for 8 -10 minutes, or until the edges are JUST slightly golden brown. Be careful not to overbake these, they may look underdone but trust us on this one, take them out around minute 8-9 for best results. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Vegan CC Cookies 12323 copy

    Pin It

2 Responses to “Vegan Peanut Butter Chocolate Chip Oatmeal Cookies”

  1. #
    1
    June @ How to Philosophize with Cake — August 14, 2015 @ 8:52 pm

    Those look amazing! I can see why they are a favorite. Love how easy these are too–no chilling needed? Might have to try them myself :)

  2. #
    2
    Kimberly — August 9, 2017 @ 6:29 pm

    These are incredibly yummy !!! Perfect amount of peanut butter and chocolate. : )

    I used 1 cup of brown sugar (loosely filled) since that’s all I had…BIG hit with my 14 year old son and his entire soccer team.

    Will be making these often for sure.

Leave a Comment