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These vegan peanut butter oatmeal cookies are gluten free with no egg needed! If you want a healthy, wholesome treat, look no further than these vegan peanut butter oatmeal chocolate chip cookies!
Servings: 12 cookies
Calories: 215kcal
Equipment you may need
- 2-tablespoon cookie scoop
Ingredients
- 3 bananas - very ripe, mashed
- ½ cup natural peanut butter
- 1 teaspoon pure vanilla extract - ensure that your vanilla is gluten-free
- ⅓ cup coconut sugar - or maple syrup
- 1 ¼ cup gluten-free rolled oats
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cacao nibs - optional
- ½ cup pecans - or walnuts, or almonds (optional)
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a slilcone liner.
- In a bowl, mix together peanut butter and mashed bananas until smooth.
- Stir in coconut sugar and vanillla extract until smooth.
- Add in oats, almond flour, baking powder, and cinnamon and mix well.
- Fold in cacao nibs and pecans, if using.
- Scoop with 2-tablespoon cookie scoop or heaping tablespoonfuls onto prepared baking sheet. If your scoop or spoon sticks to the dough, dip it in water between each scoop.
- Bake in preheated oven for 15 minutes, or until brown on the edges. Cool on baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
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Notes
Storage: These vegan peanut butter oatmeal cookies keep well, refrigerated in an airtight container for up to one week.
Nutrition
Serving: 1 cookie | Calories: 215 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g | Sodium: 3 mg | Potassium: 195 mg | Fiber: 5 g | Sugar: 10 g | Calcium: 30 mg | Iron: 2 mg
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