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Gluten Free Vegan Peanut Butter Oatmeal Cookies

The best chewy gluten free vegan peanut butter oatmeal cookies with chocolate chips and walnuts.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: gluten free cookies, oatmeal cream pie, peanut butter oatmeal, vegan cookies, vegan oatmeal cookies
Servings: 16 cookies

Ingredients

  • 1 tbsp flax meal
  • 3 tbsp water
  • ½ cup vegan butter soft
  • ½ cup organic cane sugar
  • cup organic brown sugar packed
  • ½ cup peanut butter natural
  • 1 tsp vanilla extract
  • ¾ cup all purpose gluten free flour 1:1
  • ½ tsp baking powder
  • ½ tsp baking soda
  • tsp sea salt
  • 1 ¼ rolled oats gluten free
  • ½ cup dark chocolate chips vegan
  • ½ cup chopped walnuts

Instructions

  • Preheat the oven to 350 F and prepare two baking sheets with parchment paper and then set them aside.
  • In a small bowl, stir together the flax meal and water to make your flax egg and then set it aside to gel. Meanwhile, place the soft vegan butter and sugars into a bowl of a stand alone mixer and beat for on medium speed for 2 minutes. Stop and scrape the sides as needed. While the mixer is on low-medium speed, add in the flax mixture. Stop to scrape the sides and then contineu to mix until combined. Add in the peanut butter and vanilla and mix until well combined.
  • In a bowl, whisk together the gluten free baking flour, baking powder, baking soda and salt and then add to the mixer and mix until combined and no dry spots remain. Add in the oatmeal and mix until a dough comes together and then add in the chocolate chips and walnuts and mix until evenly distributed.
  • Use a cookie scooper to make 16 evenly sized balls and place them on the baking sheets about 2 inches apart. Bake the cookies for 14-16 minutes and the edges are golden brown. Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack to continue cooling.

Notes

These cookies are best if stored at room temperature for 2-3 days or stored in an airtight container in the freezer for up to 3 months.