Looking for delicious vegan peanut butter oatmeal cookies that also happen to be dairy free, gluten free, and allergy friendly? Here you go!
Have you been craving peanut butter cookies? Well, good news! You can make this no-egg cookie recipe without eggs, butter, or milk!
Yup, these peanut butter cookies will quickly become one of your top go-to dessert recipes.
You’ll see that these egg-free cookies––which are also gluten free and dairy free–––look simply mouthwatering.
Here are the ingredients you need to make them:
Rolled oats: These provide fiber, which helps keep you fuller for longer. If you’re a gluten-free eater, choose gluten-free oats.
Hemp hearts and flax seeds: These seeds offer healthy fat, protein, and fiber.
Crunchy peanut butter: The key to these eggless cookies? Well, peanut butter does a really good job of holding all the ingredients together.
Peanuts are a good source of both protein and fiber—a combination of ingredients that helps to keep you fuller for longer.
You also get healthy monounsaturated fats, which help with that filling factor, plus an array of vitamins minerals in each peanut. This includes vitamin E, folate, magnesium, and potassium.
Plus, research in JAMA Internal Medicine shows that eating peanuts and peanut butter may help you live longer.
U.S. and Chinese researchers looked at more than 206,000 American and Chinese people. In the American group, subjects were mostly of African and European descent.
The people eating the most peanuts and peanut butter (18.45 grams, or about 0.7 ounces, or more daily) had up to a 21 percent decreased risk of dying, versus the people taking in the smallest amount (less than 0.14 grams daily).
Researchers also noticed that eating peanuts lowered risk of death related to cardiovascular disease. In the Asian group, peanut intake was linked with a lower risk of stroke.
Oat milk: I like to cook with oat milk, as it’s very creamy. If you’re a gluten-free eater, choose one that’s made with gluten-free oats.
Whether you’re simply out of eggs, are vegan, or you’re allergic to eggs, this is a great recipe that my family loves.
To make these vegan peanut butter oatmeal cookies, first preheat the oven to 350° Fahrenheit.
In a large mixing bowl, combine sugar, oats, flour, hemp hearts, flax seeds, nutmeg, baking soda, and salt.
Add in peanut butter, margarine, milk, and vanilla extract. Gently stir until well combined.
Spray a non-stick baking tray with cooking spray. Shape cookie dough into small balls, and place on cookie sheet.
Bake for 10-12 minutes. If you prefer crispier cookies, flatten dough with a fork and shorten cooking time.
Ready to make these golden brown peanut butter cookies with no eggs? Here we go! Grab your baking sheet with parchment paper and electric mixer!
There are many ways to make eggless cookies, including making a flax or chia egg.
If you’re adapting an existing egg-containing cookie recipe to be eggless, you can make a flax egg by combining 2 Tablespoons ground flax meal with 3 Tablespoons cold water. Let the mixture sit for 10 minutes.
To make a chia egg, combine 1 Tablespoon chia seeds with 2 ½ Tablespoons water. Let the mixture sit for at least 5 minutes.
Skip the jars labeled low-fat; they typically contain filler ingredients like corn syrup that help to stabilize the product, upping the sugar content. Instead, shop for a natural peanut butter, many of which now come no-stir.
More vegan dessert recipes
If you like these vegan peanut butter oatmeal cookies, you’ll also enjoy:
- 5-Ingredient Vegan Banana Bread
- Chocolate Chip Vegan Cookie Dough
- Vegan Baked Rice Pudding with Berries
- Vegan Avocado Chocolate Mousse
- Vegan Berry Crumble
- Prospective Evaluation of the Association of Nut/Peanut Consumption With Total and Cause-Specific Mortality, JAMA Internal Medicine
Vegan Peanut Butter Oatmeal Cookies
- ½ cup dark brown sugar
- 1 cup gluten-free rolled oats
- ¼ cup gluten-free all-purpose or 1-1 flour
- ¼ cup hemp hearts
- 2 tbsp flax seeds
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ⅛ tsp kosher salt
- 1 cup crunchy natural peanut butter
- ¼ cup tub plant-based margarine
- ¼ cup vanilla gluten-free oat milk
- 1 tsp vanilla extract
- Cooking spray
- Preheat oven to 350° Fahrenheit.
- In a large mixing bowl, combine sugar, oats, flour, hemp hearts, flax seeds, nutmeg, baking soda, and salt.
- Add in peanut butter, margarine, milk, and vanilla extract. Gently stir until well combined.
- Spray a non-stick baking tray with cooking spray. Shape cookie dough into small balls, and place on cookie sheet.
- Bake for 10-12 minutes. If you prefer crispier cookies, flatten dough with a fork and shorten cooking time.
I’d love to hear from you! Let me know how you’re enjoying these peanut butter cookies with no eggs. Do you make other no-egg recipes for people with egg allergies?
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