Peanut butter and oatmeal cookie with chocolate chips.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.

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  • Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.

  • Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.

  • Drop your batter by large spoonfuls onto prepared baking sheet.

  • Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

Nutrition Facts

137 calories; protein 2.9g 6% DV; carbohydrates 18.4g 6% DV; fat 7.1g 11% DV; cholesterol 0mg; sodium 93.4mg 4% DV. Full Nutrition
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Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2015
Try this recipe!!! I loved loved loved these cookies. Best vegan cookie I have ever tasted. I used almond milk instead of soy (didn't have any), and I used 1/2 cup of brown sugar and 1/2 cup of white sugar instead of one cup of white sugar. Everything else in the original recipe I followed to a tee and the cookies were awesome. Read More
(31)

Most helpful critical review

Rating: 3 stars
07/18/2019
I baked these at 400 and they were tasty but a little dry. Read More
63 Ratings
  • 5 star values: 55
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/14/2015
Try this recipe!!! I loved loved loved these cookies. Best vegan cookie I have ever tasted. I used almond milk instead of soy (didn't have any), and I used 1/2 cup of brown sugar and 1/2 cup of white sugar instead of one cup of white sugar. Everything else in the original recipe I followed to a tee and the cookies were awesome. Read More
(31)
Rating: 5 stars
01/02/2015
I used a little bit less sugar and a little bit more peanut butter. I loved it! My husband who is not a health nut loved these cookies. He did not believe me when I told him I used wheat flour and no butter. I will make this again and again! Read More
(11)
Rating: 5 stars
05/26/2015
These cookies are yummy. I'm not vegan but was craving chocolate chip cookies when I found this recipe. I'm sure the recipe is perfect as written but due to ingredients on hand, I used almond milk in place of soy milk, substituted 1/2 cup Truvia for half the sugar, used light olive oil in place of canola oil, and regular chocolate chips. Delicious! Read More
(10)
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Rating: 5 stars
06/24/2019
These turned out great and my vegan daughter loved them and so did I. I did as others and used half white and half brown sugar. I also used almond/coconut milk and coconut oil. I bake a lot of cookies and always bake at 350 for 10 to 12 minutes. Nonetheless I tried the first batch at 400 degrees for 10 minutes and checked them at 9 minutes and they were well done. The second and third batch I went down to 350 and baked for 11 minutes and they were perfect!! Read More
(8)
Rating: 5 stars
05/16/2018
I replaced the canola oil with cannabis oil, omg they were great and got better 2 hours after eating. Read More
(7)
Rating: 5 stars
03/15/2016
Holy cow I love these! I have never made vegan cookies before, but decided to try these out since we were invited to a game night at a vegan friend's house and I wanted to bring something. Surprisingly, I ended up absolutely loving these so much that I want to make them for all occasions now! I followed the recipe almost exactly, but I did substitute almond milk for soy milk and coconut oil for canola oil because those were what I had. I did not have walnuts and realized that my chocolate chips were not vegan, so I left both of those out too. I was afraid the cookies would turn out too bland but they were perfect! Read More
(6)
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Rating: 5 stars
07/24/2016
OMG! Made them just as directed (425* was too high for my oven, 400* was perfect!). They are so amazing I had to make another batch the very next day!!! Read More
(4)
Rating: 5 stars
01/13/2016
The cookies came out delicious. I did not have soy milk on hand therefore I end up using unsweetened almond milk. Read More
(3)
Rating: 4 stars
06/22/2016
My first batch burned even though I pulled them out a little early. The flavor of these are wonderful. I'm still baking the second batch, but I'm going to go head and turn my oven down to 400 and keep a close eye on these ones. Substituted 1/2 brown and 1/2 white sugar and used almond milk instead of soy. Mine spread so much so that they all became one giant cookie and I had to cut them into bars. Lol Read More
(2)
Rating: 3 stars
07/18/2019
I baked these at 400 and they were tasty but a little dry. Read More
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