These cookies are perfectly chewy, soft and will simply melt in your mouth. Also, embedded with gooey chocolate chips and raisins. They are simple, easy, and quick to make!
I remember in middle school I would bake the oatmeal cookies on the lid of the Quaker Oats container religiously! Probably 2-3x a week. They were perfectly chewy, soft on the inside, and simply melted in your mouth. My sister and I were craving oatmeal cookies the other night, so what better decision than to whip up a batch of Quaker Oat inspired cookies. However, I followed the recipe very loosely and made some adjustments based on what we had, what was vegan, and altered it to make it a bit more healthier (because that’s just how I roll).
So here we are. The perfect vegan and gluten-free oatmeal chocolate chip cookie recipe inspired by Quaker Oats.
They contain healthier ingredients than the original recipe and in my opinion are so much more delicious. Instead of regular all-purpose flour I opted for almond flour which added the perfect nutty flavor and chewy texture! Also subbed out the brown sugar for coconut sugar, which is always my go-to refined sugar replacement. I also replaced the vegan butter with peanut butter which adds such a rich and nutty flavor which I love and think you will love too.
These Peanut Butter Oatmeal Chocolate Chip Cookies are…
- Soft and perfectly chewy
- Embedded with gooey chunks of chocolate and soft raisins
- Healthier than your average cookie
- Vegan & gluten-free
These cookies are perfectly chewy, soft and will simply melt in your mouth. Also, embedded with gooey chocolate chips and raisins. They are simple, easy, and quick to make!
- 1 tbsp flax seed meal
- 2 tbsp water
- ¼ cup creamy peanut butter
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- ¾ cup coconut sugar
- 1 ½ cups rolled oats
- 1 ½ cups almond flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- ¼ cup raisins (optional)
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Preheat the oven to 350 degrees. Line 2 baking sheets with a silicone baking mat or parchment paper. To a small bowl, whisk together flax seed meal and water. Let sit for 5 minutes.
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To a large mixing bowl, combine flax egg with peanut butter, non-dairy milk, vanilla extract, and coconut sugar. Whisk until smooth and creamy. Add oats, almond flour, cinnamon, baking soda, and salt. Use a wooden spoon or spatula to stir until a soft dough forms. Fold in chocolate chips and raisins.
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Use a small cookie scoop to portion out dough onto the baking sheet. Slightly press down each dough ball with the palm of your hand to form a round disc. Bake for 12-15 minutes. until edges turn a light golden brown. Let cool for 5 minutes on baking sheet before transferring to a wire cooling rack to cool for an additional 5 minutes.
Those look tasty.
Author
thank you!!
You’re welcome
Been thinking about baking PB Choco chip Oatmeal cookies with all this isolation. I’ll give these a try!
Author
yay!! let me know how it goes 🙂
okay WOW. sooooo good!! they were gone in two days. I love all your recipes but these cookies were exceptionally good. this might be a silly question but do you think these and your other desserts/baked goods would keep well in the freezer?
Author
ahh thank you so much!! so happy you enjoyed them 🙂 and yes I’ve froze some of my cookies before and they were good! not sure about cakes though haven’t tried that out. also, do you mind leaving a star rating? that would be much appreciated 🙂
awesome thank you!! and of course cannot believe I did not do that before, I’m going to go rate your other recipes right now 🙂 thank you thank you