Vegan Peanut Butter Oatmeal Cookies

Peanut butter oatmeal chocolate chip cookies that taste fantastic and also happen to be gluten-free, dairy-free, and vegan? Oh yeah, it’s possible.

And best of all, you can likely make these with ingredients you already have on hand! No special ingredients are required.

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Vegan Peanut Butter Cookies

Have I mentioned enough how happy it makes me when a recipe turns out to be “accidentally vegan” or can be easily turned into an allergy-friendly recipe? Not all recipes can be so easily converted, so when a simple ingredient swap or two results in something so perfect it thrills me.

These vegan peanut butter cookies are a great example of a simple swap that results in cookies that taste every bit as good as the original cookies !

I have a sweet friend here in Ohio who is allergic to both gluten and dairy. And she found out a few years ago that she can no longer have eggs. So, I’ve been on a bit of a mission to bake some tasty treats for her whenever possible.

These vegan peanut butter cookies meet all the requirements: no dairy, no gluten, and no eggs. And as someone who can eat all of the above, I’m here to tell you that these vegan cookies are truly delicious.

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If you want a couple more great vegan cookie options, try these vegan chocolate chip cookies . They are chewy, rich, chocolate chip cookies and they’ve been a hit with every single person who has tried them – regardless of whether they normally eat gluten, dairy, or eggs.

Buttery (without any butter!) nutty cookies are topped with the sweet jam of your choice to make these simple, gluten free pecan thumbprint cookies .

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Vegan Peanut Butter Oatmeal Cookies

You’ll need the following ingredients to make this recipe:

Crisco, butter flavor or original
brown sugar
white sugar
vanilla
maple syrup or pancake syrup
baking soda
crunchy peanut butter
old fashioned rolled oats
semi-sweet chocolate chips dairy free and OPTIONAL

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Peanut Butter Oatmeal Chocolate Chip Cookies

Combine the Crisco and sugar in a large bowl and beat with an electric mixer until smooth. Slowly add the water while continuing to beat with the mixer.

Add the vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats. Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop ( I like this one !) to portion the dough onto baking sheets.

Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

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Vegan Oatmeal Cookies

These oatmeal cookies are vegan treats that won’t leave you feeling like they’re missing a thing. I’m all in favor of allergy-friendly foods that do not “taste” allergy-friendly.

Did you know that an old-fashioned crazy cake is a vegan recipe? Crazy Cake was created during World War I when ingredients were difficult to find and purchase. Dessert was a luxury during those times and this dairy-free, egg-free cake helped make it possible to enjoy an occasional sweet treat.

Creamy fruit-filled raspberry coconut ice cream is so easy to make, and so much fun to eat, you’re going to be making it all summer long.

Ingredients1x2x3x

▢ ⅓ cup Crisco shortening butter flavor or original
▢ 1 cup plus 2 tablespoons brown sugar
▢ ⅔ cup white sugar
▢ ¼ cup water
▢ ½ teaspoon vanilla
▢ 1 teaspoon maple syrup or pancake syrup
▢ 1½ teaspoons baking soda
▢ 1 cup crunchy peanut butter
▢ 3 cups old fashioned rolled oats
▢ 1½ cup semi-sweet chocolate chips dairy free

Instructions

Preheat the oven to 350°F. Combine the Crisco and sugar in a large bowl and beat with an electric mixer until smooth. Slowly add the water while continuing to beat with the mixer.
Add the vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats.
Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop ( I like this one !) to portion the dough onto baking sheets.
Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.

Pecan Thumbprint Cookies

I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.

These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.

This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.

It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.

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Gluten Free Thumbprint Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here .

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Gluten Free Dairy Free Cookies

You’ll need the following ingredients to make this recipe:

pecans
almond flour and coconut flour
kosher salt and baking powder
coconut oil
maple syrup
apple cider vinegar
vanilla extract and almond extract
jam of your choice

Just a note about almond and coconut flours. My first choice for almond flour is Honeyville’s ultra fine blanched almond flour , the only way I’ve ever purchased it is directly from their website.

Specialty flours keep perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to avoid spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour .

I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty baking at all, it’s often worth purchasing several bags at a time for a significant discount on the price.

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Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.

Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.

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Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.

Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.

Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.

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Jam Thumbprint Cookies

Flourless Chocolate Turtle Cookies are crisp and chocolatey with plenty of chewy caramel in each bite. These Chocolate Chip Cookies are 100% vegan and delicious. Dairy-free, egg-free, and they can even be made gluten-free, too!

You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups ! These simple cookies are a crowd pleaser whether or not you choose to make them with added chocolate.

These chewy, dense, cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic; just an egg, a cup of peanut butter, and a cup of sugar.

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Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen. And, chewy Coconut Oatmeal Cookies are the irresistible to any coconut lover, grab a mixing bowl and get started.

Almost 20 years ago, I was handed one of the most delicious cookies I had ever tasted. The Pignoli Cookie is unique in flavor and texture; completely unlike anything I had tasted before.

Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for almost as long as I can remember. I was given this cookie recipe years ago and it became a forever favorite at first bite.