Vegan Peanut Butter Oat Cookies – Crunchy – Easy – 3 Ingredients

The oat hearty taste and the buttery flavour of the peanuts just combine perfectly in these Vegan Peanut Butter and Oat Cookies. It is actually quite impressive how a cookie with only 3 ingredients can be so full of flavour.

For me it tastes like special breakfast day!

They are also the easiest cookies to make, budget friendly and you can play with the crunchy/chewy texture simply by changed a little the shape.

I do, as you can see on the How To pictures.

Ingredients to make Vegan Peanut Butter Oat Cookies
Ingredients to make Vegan Peanut Butter Oat Cookies

The Ingredients

  • Rolled Oats: yes you can use oat flour however I recommend just blending your oats. The texture does make a big difference here. It costs less too.
  • Crunchy Peanut Butter: and here you may use smooth PB. And yet again the texture won’t be the same. It works but it is another cookie. Making yours at home? I like this recipe for it; it’s from Jessica Gavin and uses only peanuts.
  • Demerara Sugar: or another powder sugar or sweetener of your preference.

How to Make Vegan Peanut Butter and Oat Cookies

We start by blending our oats, food processor works too, until they look like a rough flour. Well…they are! For the cookies to hold nicely and to achieve crispness the oats need to be processed until they are almost like flour, but with a few rougher bits still.

Mix the blended oat, the peanut butter and the sugar. Add the water gradually until it becomes a mouldable dough.

Using our hands we can now proceed to make little balls. Here I can’t never choose between more crispness or chewynes (guessing that’s not a word, but you get me). So what I do is make some cookies flat and some chubbier (the ones with the toppings on the pictures).

Bake in a preheated oven at 350F for approximately 4 minutes on each side for the flatter ones or a couple of minutes more if you want chunkier. The time varies according to the oven, but is very fast, so be careful not to burn them.

When it is golden take it out of the oven and wait for them to cool, the baking will finish while they cool.

And about toppings, I just add some sprinkles or coconut a couple of minutes before taking to the oven. For extra cuteness. After turning them.

Really hope you give this recipe a chance. Vegan, few ingredients, easy and fast to make. Delicious!

And you don’t need to stop there. I have Chestnut Flour Cookies recipe equally amazing, honestly the best smelling cookies ever.

And a list of 23 Christmas Cookies. You can’t stop now! Enjoy!

With gratitude,

CarolšŸŒ¶

Vegan Oat and Crunchy Peanut Butter Cookies

Recipe by Carol MarsolaCourse: Cookies, Dessert, SnackDifficulty: Easy
Servings

16

cookies
Prep time

10

minutes
Cooking time

8

minutes
Cooling Time

10

The oat hearty taste and the buttery flavour of the peanuts just combine perfectly in these Vegan Peanut Butter and Oat Cookies. Perfect breakfast cookies!

Ingredients

  • 1 1/3 cup Rolled Oats

  • 1/2 cup Crunchy Peanut Butter

  • 1/3 cup sugar or powder sweetener

  • 1/4 Water, approximately

Directions

  • We start by blending our oats, food processor works too, until they look like a rough flour. Well blended but not sifted.
  • Mix the blended oat, the peanut butter and the sugar. Add the water gradually until it becomes a mouldable dough.
  • Using our hands we can now proceed to make little balls and flatten them as desired.
  • Bake in a preheated oven at 350F for approximately 4 minutes on each side for the flatter ones or a couple of minutes more if you want chunkier. The time varies according to the oven and size but is very fast, so be careful not to burn them.
  • When it is golden take it out of the oven and wait for them to cool, the baking will finish while they cool.

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