Simple Peanut Butter Oatmeal Chocolate Chip Cookies

Makes 24 Cookies

Buttery, comforting, and made with ingredients you’re guaranteed to have on hand, these cookies will become your new go-to treat! (See notes at bottom of page for substitutions.)



Dry Ingredients:

1 ½ cup all-purpose flour


1 ½ cup oats

¼ tsp salt


1 tbsp baking powder

Wet Ingredients:

2 “flax eggs” (2 tbsp ground flax meal and 6 tbsp water)


½ cup coconut oil, room temperature


1 cup white sugar


½ cup dark brown sugar


1 tbsp vanilla


1 cup peanut butter of choice


½ cup vegan chocolate chips


To start, add flax meal and water to a small bowl, stir, and set aside to thicken.


In a large bowl, whisk together dry ingredients and set aside. 


Cream coconut oil and sugars using an electric mixer with whisk attachment, add flax egg and vanilla. Make sure everything is thoroughly combined before mixing in peanut butter.


Replace whisk attachment with paddle attachment, then slowly incorporate dry ingredients into the bowl. Fold in vegan chocolate chips using a wooden spoon.


Chill cookie dough in refrigerator for 15 minutes. In the meantime, preheat oven to 350°F (180°C) and prepare 2 greased or lined sheet pans.


When cookies are ready to be baked, use a small ice cream scoop to place balls of dough 1-2 inches apart on sheet pans. Flatten and round the balls to desired thickness and shape before baking because they don't spread much.


Bake cookies for 15-25 minutes. If you like your cookies on the chewier side, bake for closer to 15 minutes. If you like your cookies on the crunchier side, bake for closer to 25 minutes. If using 2 oven racks, swap trays halfway through. Don't worry if cookies are a little soft when you take them out of the oven, they firm up quite a bit once cool.


Let cookies cool on pans for 15 minutes before transferring to cooling racks. Store cookies in an airtight container at room temperature, and they should last up to 5 days.


In place of flax eggs, you can use chia eggs (1:1) or applesauce (½ cup). If using chia eggs, replace flax meal with chia seeds in step 2. If using applesauce, omit step 2.

In place of coconut oil, you can use shortening or vegan butter (1:1).

I always prefer to line my pans with parchment or silicone baking mats, rather than greasing them. This helps to keep the underside of the cookies from getting too browned. 

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