Rediscover the Delight: The Ultimate Vegan Oatmeal Peanut Butter Chocolate Chip Cookies (Small Batch)
There’s something truly special about rediscovering an old favorite, especially when it’s a recipe that feels perfectly suited for today’s tastes. This recipe for Vegan Oatmeal Peanut Butter Chocolate Chip Cookies is a cherished gem from my archives, originally posted way back in 2008. After quietly gathering digital dust for over a decade, it experienced a wonderful resurgence in 2023. It seems this little recipe was simply ahead of its time, anticipating the growing demand for delicious, accessible vegan treats and the convenience of small-batch baking. I recently revisited it, whipping up a fresh batch using ingredients I already had on hand, and I can confirm: these cookies are just as incredibly good, if not better, than I remembered. They’re chewy, packed with flavor, and surprisingly easy to make, proving that some classics truly never go out of style.
Crafting Flavor and Texture: Essential Ingredient Notes for Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
Understanding the role of each ingredient is key to mastering these delectable vegan oatmeal peanut butter chocolate chip cookies. While the recipe is straightforward, a few notes can help you achieve the perfect balance of flavor and texture, ensuring your cookies are chewy, rich, and utterly satisfying. Let’s dive into the specifics:
Oats and Oat Flour: The Heart of the Cookie
The original recipe suggests grinding oats into oat flour, a step that was perhaps less common in 2008. Today, oat flour is widely available, making this step much simpler. If you prefer convenience, you can skip grinding and directly use 40 to 45 grams of pre-made oat flour. For those who enjoy a bit more texture or wish to use whole oats, grinding them in a food processor until fine creates a fresh oat flour that adds a unique chewiness and wholesome flavor. Using whole oats and grinding them yourself also ensures you’re getting the freshest possible oat flour, contributing to a wonderfully rustic cookie texture. Oats are also naturally gluten-free, but if you require certified gluten-free, ensure you use certified GF oats or oat flour.
Egg Substitutes: Applesauce vs. Date Paste
In traditional baking, eggs provide binding and moisture. For these vegan cookies, we rely on excellent plant-based alternatives. Applesauce is a fantastic, readily available option, offering moisture and a subtle sweetness without overpowering the other flavors. However, I recently discovered that fresh Medjool date paste also works beautifully as an egg substitute. Date paste not only acts as a binder but also contributes a rich, caramel-like sweetness and an even chewier texture to the cookies. To make date paste, simply pit a few Medjool dates and blend them with a tiny splash of water until a smooth paste forms. Both applesauce and date paste are excellent choices, so feel free to use whichever you prefer or have on hand.
The Fats: Peanut Butter and Vegetable Oil
Peanut butter and vegetable oil are the primary sources of fat in this recipe, contributing to the cookies’ moistness and rich flavor. The type of peanut butter you choose will significantly impact the final texture and sweetness. I used Smucker’s natural peanut butter for my last batch and absolutely loved the resulting texture – a bit denser and more intensely peanut-flavored. However, natural peanut butter is typically unsweetened, so the cookies were less sweet overall. If you prefer a sweeter cookie, a sweetened peanut butter like Jif or Skippy will yield a noticeably sweeter result. Experiment to find your favorite! As for the vegetable oil (or vegan butter), it adds tenderness and helps create that desirable chewy consistency. Ensure your vegan butter is softened if using.
Textural Delights: Chopped Peanuts and Chocolate Chips
Chopped peanuts are a fantastic addition, providing an extra layer of crunch and boosting that beloved peanut flavor. They add a delightful textural contrast to the soft, chewy cookie base. For the chocolate, bittersweet chocolate chips or finely chopped good-quality chocolate work best. Bittersweet chocolate complements the richness of the peanut butter without making the cookies overly sweet. If you prefer a milder chocolate flavor, semi-sweet chips are also a great option. Don’t be shy about using a good quality chocolate; it really makes a difference in the overall experience.
Adapting for Dietary Needs: A Gluten-Free Version with Brown Rice Flour
One of the beauties of this vegan oatmeal cookie recipe is its adaptability, especially for those with gluten sensitivities. In my most recent baking adventure, I successfully experimented with using fine brown rice flour as a complete substitute for all-purpose flour. I used exactly 45 grams, measured by weight, which is crucial for consistent results in gluten-free baking. Brown rice flour offers a slightly nutty flavor and a tender crumb, making it an excellent choice for these cookies. It integrates beautifully with the other ingredients, ensuring the cookies maintain their delightful texture and structure. This simple swap means that with certified gluten-free oats, these cookies can easily become a fantastic treat suitable for a gluten-free diet.
If you happen to have a pre-made gluten-free flour blend on hand rather than straight brown rice flour, that should also work well. However, it’s vital to remember that gluten-free blends can vary significantly in their composition and hydration requirements from brand to brand. To ensure the best outcome, always measure by weight—sticking to the 45 grams recommendation. This precision helps to account for the different densities of various flours and ensures your dough has the correct consistency. Always check the ingredients of your gluten-free blend to ensure it’s suitable for baking and doesn’t contain any unexpected additions that might alter the flavor or texture of your delicious vegan cookies. With these simple adjustments, everyone can enjoy these comforting, chewy treats!
The Charm of Small Batch Baking
This recipe’s small-batch nature is one of its most appealing features. In an era where large-scale baking can feel daunting or lead to excessive leftovers, small-batch recipes offer a refreshing alternative. They’re perfect for satisfying a sudden cookie craving without committing to a full dozen (or more!). This specific recipe yields approximately 8 cookies, making it ideal for a small household, a cozy evening treat, or when you simply want fresh-baked goodness without the commitment. The benefits extend beyond portion control; small batches often mean quicker prep times, less cleanup, and the joy of always having warm, fresh cookies available without them going stale. It’s a testament to the idea that sometimes, less truly is more, especially when it comes to homemade vegan delights.
Baking Success: Tips for Perfect Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
Achieving bakery-quality vegan oatmeal peanut butter chocolate chip cookies at home is entirely within reach with a few simple tips. These suggestions will help ensure your cookies are perfectly chewy, golden, and incredibly satisfying every time.
- Preheat Your Oven Properly: Always preheat your oven to the specified temperature (375°F, or 350°F for a toaster oven) before you start mixing. A properly preheated oven ensures even baking and helps the cookies spread correctly from the moment they enter the heat.
- Don’t Overmix the Dough: Once you add the flour mixture, stir until just combined. Overmixing can develop the gluten in the flour (even in oat flour to some extent, or any gluten in all-purpose flour), leading to tougher cookies. A light hand will ensure a tender, chewy texture.
- Perfect Dough Balls: Use about two tablespoons of dough per cookie. Forming consistent balls helps ensure uniform baking. After placing them on the baking sheet, lightly flatten them with the palm of your hand or the back of a spoon. This helps them spread into a classic cookie shape and promotes even cooking.
- Watch for Visual Cues: Baking times are guidelines. Keep an eye on your cookies. They are ready when their edges are golden brown and the centers still look slightly soft. Remember, they will continue to firm up as they cool. Overbaking can lead to dry, crumbly cookies, so it’s better to underbake slightly if you prefer a chewier texture.
- The Cooling Process is Key: Don’t rush the cooling! Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This initial cooling period allows them to set and firm up, preventing them from breaking when moved. Cooling completely on a rack ensures they achieve their ideal chewy consistency.
Storage and Enjoyment Recommendations
Once your vegan oatmeal peanut butter chocolate chip cookies have cooled completely, you’ll want to store them properly to maintain their freshness and delicious texture. An airtight container is your best friend here. Store them at room temperature for up to 3-4 days. For longer storage, you can keep them in the refrigerator for up to a week. If you’ve baked a larger batch (perhaps doubling the recipe) or simply want to enjoy these treats over an extended period, these cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven experience.
These versatile cookies are perfect for any occasion. Enjoy them with a glass of cold plant-based milk, a warm cup of coffee or tea, or as a delightful dessert on their own. For an extra special treat, crumble them over a scoop of vegan vanilla ice cream or use them to make an incredible ice cream sandwich. Their rich peanut butter and chocolate flavor makes them a comforting indulgence any time of day.
Creative Variations to Elevate Your Cookies
While this classic vegan oatmeal peanut butter chocolate chip cookie recipe is perfect as is, it also serves as a fantastic base for creative experimentation. Don’t be afraid to customize it to your liking with these delicious variations:
- Nutty Additions: Beyond the chopped peanuts already in the recipe, consider adding other nuts like walnuts, pecans, or almonds for different flavor profiles and textures. A mix of nuts can add complexity.
- Dried Fruit Fun: Stir in a handful of dried cranberries, raisins, or chopped dried apricots for a burst of fruity chewiness. These pair wonderfully with oats and peanut butter.
- Spice it Up: A pinch of ground cinnamon, nutmeg, or even a touch of cardamom can add warmth and depth to the cookies, especially during cooler months.
- Coconut Love: Toasted shredded coconut can bring an exotic touch and another layer of texture. Add it along with the chocolate chips and peanuts.
- Chocolate Alternatives: Explore different types of vegan chocolate! White chocolate chips (ensure they are dairy-free), milk chocolate style chips, or even chopped dark chocolate with a higher cocoa percentage can alter the flavor profile significantly.
- Nut Butter Swaps: While peanut butter is king here, feel free to try other nut butters like almond butter or cashew butter for a different, equally delicious, flavor. Just be aware that their consistencies might vary slightly.
- Seeds for Crunch: For added nutrition and crunch, a tablespoon of chia seeds or flax seeds can be mixed into the dough.
These variations allow you to put your own spin on this already fantastic recipe, making each batch a unique culinary adventure!
- Small Batch Vegan Peanut Butter Cookies
- Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Loaf Pan Applesauce Cake or Instant Pot
- Simple Rice Flour Cookies
Recipe
Vegan Oatmeal-Peanut Butter Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- ½ cup oats or about ⅓ cup oat flour (45 grams)
- ⅓ cup all-purpose flour (45 gram)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons vegetable oil or vegan butter
- ¼ cup brown sugar, rightly packed (55 grams)
- 2 tablespoons granulated sugar (50 grams)
- 2 tablespoons applesauce or date paste
- ¼ to ½ teaspoon vanilla
- 4 tablespoons peanut butter (65 grams)
- ¼ cup peanuts
- ⅓ cup bittersweet chocolate chips or ⅓ cup chopped up good quality chocolate
Instructions
-
Preheat oven to 375 degrees F. or 350 degrees F. if baking in a toaster oven.
-
Grind oats in processor. If you are using oat flour, you can skip this step and just weigh out 40 grams. Add flour, baking soda and salt and pulse to mix.
-
Stir oil and both sugars together in a medium bowl. It’s okay to do this with a spoon – no need to pull out the electric mixer. Beat in applesauce (or date paste), peanut butter and vanilla. Add flour mixture and stir until blended. Stir in peanuts and chocolate chips.
-
Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet. Flatten slightly. Bake until edges are golden brown, about 12-14 minutes, Cool on sheets 5 minutes. Transfer to racks; cool completely. Cookies will firm up as they cool.