Vegan oat cookies with chocolate and peanut butter

Vegan oat cookies with chocolate and peanut butter

vegan oat cookies macro

Hi guys! I’m waving at your from behind stacks of boxes. We are almost fully packed and moving later on today – we are handing the keys back on Monday! We cannot wait to be done with all this and have everything under one roof and to finally have a house we can call ours. It’s so exciting that even the crazy amount of redecoration needed does not scare us. We will take our time and do it slowly, room by room, so that we have a chance to think about what we want done, how we do it, budget etc. and also to get to know the house before we make any radical changes.

We both dream of extending the kitchen at some point, so that we end up with a massive open plan kitchen diner with massive French doors at the end and a skylight above the dining table, but that’s definitely something that we won’t be rushing into. We will leave the kitchen as it is for now, even though it is pretty much the exact opposite of our taste, and plan to extend with changes we want over the course of the year. The prospect of having a kitchen that is a pleasure to be in is so thrilling, especially that the rented kitchens I have been operating from until now have been quite below par.

Speaking of which, as I have hardly any kitchen equipment left at this house, I’ve decided to make a tray of cookies for you, today. They are low equipment (I used a fork to ‘cream’ the sugar 😛 ), quick and easy to make and always a crowd pleaser. They are oat cookies with a subtle flavour of peanut butter and big pools of dark chocolate. They are crispy on the outside and chewy on the inside and depending on how health conscious you are, I invite you to tweak the recipe to your liking.

For the most indulgent cookie, use ½ cup coconut oil (no nut butter) and caster sugar. For a slightly less indulgent one, swap ¼ cup of coconut oil out for nut butter (I tried both peanut and almond butter and I love them both) and finally for the better-for-you (although, come on, it IS STILL A COOKIE!! so not THAT healthy), use ½ cup nut butter (no coconut oil) and coconut sugar.

While I liked the most indulgent version, I actually prefer the middle ground myself as I appreciate the extra flavour that the peanut butter brings to the table. Whichever version you go for, I can guarantee you won’t be disappointed. Well, I hope you’ll make and enjoy these while I go through my move checklist… With a cup of coffee and a cookie in hand, of course! 😛

vegan oat cookies mixing

vegan oat cookies mixing chocolate

vegan oat cookies tray

makes
14
PREP
15 min
COOKING
20 min
makes
14
PREPARATION
15 min
COOKING
20 min
INGREDIENTS
  • 2 tbsp ground up flax (or chia) seeds
  • 120 ml / ½ cup thin plant milk (I used almond) or water
  • 50 g / ¼ cup fragrance-free coconut oil, solid*
  • 100-120 g / ½ cup-½ cup + 2 tbsp caster (super fine) sugar**
  • 1 tsp vanilla essence
  • 63 g / ¼ cup peanut butter (or any other nut butter or tahini) (optional, see NOTES)
  • 120 g / 1 cup all purpose white wheat flour or all purpose GF flour mix
  • 2 tsp cornflour / cornstarch
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 150 g / scant 1¾ cup jumbo rolled oats
  • 100 g / 3.5 oz vegan chocolate, diced small or dried fruit (for refined sugar-free version)
METHOD
  1. In a small bowl, mix ground up flax and almond milk or water. Set aside to thicken.
  2. Chop up coconut oil small and place it in a mixing bowl with sugar. Using a fork, rub sugar into the coconut oil until you get a smooth paste with no chunks of oil left.
  3. Next add in vanilla essence, nut butter (if using) and thickened flax and incorporate them both well.
  4. Next fold in flour, cornstarch, baking soda and salt. Mix well.
  5. Finally, mix in oats – you may need to use your hands towards the end – and chocolate, saving a few chunks for decoration.
  6. Refrigerate the dough for 30-60 minutes.
  7. Preheat the oven to 190° C / 375° F (or 170° C fan / 340° F fan) and line a baking tray with a piece of baking paper.
  8. Divide the dough into 14 balls (45 g each) and place them on the baking sheet. If using all coconut oil, leave a lot of space around each cookie as they will spread a lot. Flatten the balls with the palm of your hand – that’s especially important for the all nut butter version as it does not spread. Decorate the tops with saved chocolate chunks.
  9. Bake for about 17-20 minutes. Once the cookies cool off, keep them in a padlocked 😛 container.

NOTES
*For oil-free version, use more nut butter instead of coconut oil, but please note that this will affect the texture a little and the cookies won’t spread at all. This version is still nice, just not as indulgent. For an even more indulgent cookie or if you have a nut allergy, replace nut butter with more coconut oil – the cookies will spread out more so be sure to leave plenty of space round them.

**I find 100 g / ½ cup of sugar just enough but if you prefer sweeter cookies add an extra 2 tbsp (20 g). For refined sugar free version, use coconut sugar, but be aware that white caster sugar renders the exterior crispier.

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NUTRITIONAL INFO
calories
178
9%
sugars
12 g
14%
fats
7 g
10%
saturates
5 g
23%
proteins
4 g
7%
carbs
27 g
10%
*per cookie
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5.0
7 reviews, 9 comments
REVIEWS & QUESTIONS
Elle:
By the time I found a padlock it was too late
    Ania
    Ania:
    Hahahah, you made me laugh out loud! So glad you enjoyed them and thank you for taking the time to leave this lovely review! x Ania
Sofie:
I’m esting the cookies as I ‘m writing . So yummy! Thanks for the recipe Ania.🍪❣️
    Ania
    Ania:
    Thank you, Sofie! I'm so glad you are enjoying them. x Ania
Stephanie Moore:
These were super yummy, definitely will be making again. I used maple syrup and coconut sugar as the sweetner and thought they tasted wonderful!!
    Ania
    Ania:
    I'm delighted to hear that, Stephanie. And once again, thanks for taking the time to review the recipe - much appreciated. Ania
Coco:
Could I replace the coconut oil with vegan butter? :)
    Ania
    Ania:
    I have not tried, but I am pretty sure it will work just fine. Ania
Chloe:
These cookies are absolutely bomb!! My dad is in love them, and says to hold on to this recipe.
I replaced the same amount of sugar with honey and they turn out incredible. I also tried using olive oil instead of coconut oil and I prefer them, it gives it more of a crunch. I also cooked it for about 25 minutes, so I changed it up a bit but definitely a regular in the household!
Thankyou😋
    Ania
    Ania:
    I’m so delighted to hear that you and your dad enjoyed these, Chloe! And thank you for taking the time to let me know – much appreciated! x Ania
Catherine Orban:
I just made a batch of these cookies and they are so good! I made them with brown sugar and it worked very well. I just love your recipes, very detailed and precise and the end result always yummy. Thank you for sharing all this.
    Ania
    Ania:
    Aw, thanks so much, Catherine! I am delighted to hear that you enjoyed these cookies and my other recipes too - thanks so much. xx Ania
Allison Smith:
I made these for the first time tonight and they are delicious! I didn't have any peanut butter so I added some roasted almond butter that I made earlier. Next time, I will add brown sugar instead of ordinary sugar as I find that brown sugar gives (what you add to it) a 'caramel' flavor. I will be making this again and again........
    Ania
    Ania:
    Great to hear, Allison! I'm so pleased. I am big fan of roasted almond butter too!! x Ania
Dania:
Love the recipe! I tried it with powder sugar and almond butter and it was amazing! Thanks for sharing this!
    Ania
    Ania:
    Thanks so much, Dania! That's lovely to hear! x Ania
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