Peanut Butter-Oatmeal Cookies Recipe | Vegetarian Times Skip to main content

Peanut Butter-Oatmeal Cookies

These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as ½ cup chopped nuts, raisins, or even small candies.



Ingredient Line: 
1½ cups unbleached flour
Ingredient Line: 
½ cup rolled or old-fashioned oats
Ingredient Line: 
½ tsp. baking soda
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
1 cup light brown sugar
Ingredient Line: 
¼ cup nonhydrogenated vegetable shortening
Ingredient Line: 
¼ cup canola oil
Ingredient Line: 
¼ cup creamy peanut butter
Ingredient Line: 
1 Tbs. egg replacer powder
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
1 cup vegan chocolate chips


1. Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.

2. Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to ½-inch thickness with fingers.

3. Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
2 g
15 g
0 mg
97 mg
1 g
12 g
Makes 26 cookies

Comments on this Recipe

Sooooo good! I used two eggs instead of egg replacer. Yum