Peanut Butter Oatmeal Chocolate Chip Cookies


There’s not much better than a giant soft and chewy cookie – especially when it’s loaded with peanut butter, oats, and chocolate!

For this recipe, you’ll need:

all-purpose flour

traditional rolled oats

baking soda & salt

vegan butter (use sticks for this recipe)

light brown sugar & sugar

creamy peanut butter (use a peanut butter that doesn’t separate for this recipe)

non-dairy milk

pure vanilla extract

non-dairy chocolate chips and chunks

These cookies are everything you could want in a dessert and more, so get baking and be sure to leave a review below and tag us on Instagram!

If you love cookies, check out our other recipes:

Classic Chewy Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Vegan DoubleTree Cookies

Peanut Butter S’more Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

These cookies are soft, chewy, and loaded with flavor. Make them when you're craving something decadent and sweet!
4.80 from 5 votes
Course Dessert


  • 1 1/4 cup all-purpose flour*
  • 1 cup traditional rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) vegan butter**
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 3/4 cup creamy peanut butter***
  • 1/3 cup non-dairy milk
  • 1/2 tbsp pure vanilla extract
  • 3/4 cup non-dairy chocolate chips
  • 3/4 cup non-dairy chocolate chunks


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium mixing bowl, mix the flour, oats, salt and baking soda.
  • In a separate, large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in the peanut butter, milk, and vanilla until creamy.
  • Pour the dry ingredients into the wet and mix until just combined.
  • Fold in the chocolate chips and chunks.
  • Roll out 3 tbsp dough per cookie onto lined baking sheets. Flatten each cookie slightly. If desired, press more chocolate chunks into the tops of the dough.
  • Bake for 12-14 minutes – the cookies may look slightly underdone, but they'll cook a bit more while cooling on the baking sheet. Enjoy!


*Measure your flour using this method to ensure your cookies don’t turn out dry.
**We recommend using buttery sticks for this recipe, rather than from the tub. Bring out your butter 30 minutes to an hour before using so that it mixes well with the other ingredients.
***You should use creamy peanut butter that doesn’t separate for this recipe.
    • Cherry
    • October 6, 2020

    Can I just roll out and not flatten the cookies and bake or will it make a difference if I don’t flatten the cookie dough before baking ?

    • Brianne
    • January 27, 2021

    5 stars
    These were delicious! They lasted about two days in my household of 4 people. I can’t stop thinking about how good they were and I can’t wait to make them again!

    • Jess
    • April 16, 2021

    5 stars
    I love these chocolate chip cookies! This recipe was amazing. I will add just a little more peanut butter, just personal preference because I am a peanut butter fiend.

    • Carolyn
    • June 15, 2021

    How many cookies does recipe make?

    • kate
    • October 30, 2021

    5 stars
    these are amazing! i make them quite often and my non vegan partner loves them!

    • Nela
    • February 15, 2022

    4 stars
    These were really good! I easily made them gluten free by using King Arthur gluten free measure for measure flour and GF rolled oats. Based on how the batter tasted, I added a bit more peanut butter than the recipe called for and I’m happy I did. Also, instead of leaving them on the baking sheet to cool, which causes cookies to have overly browned bottoms, I removed them from the baking sheet right away. They do firm up a bit even without this ongoing heat source.
    I would have appreciated if you listed metric measurements for the ingredients!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Six Vegan Sisters
Close Cookmode