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Rich in peanut butter flavor, super crispy and crunch, these Vegan Coconut Peanut Butter Oatmeal Cookies are perfect snacks for anytime and you must give them a try, my beloved peanut butter lovers! Oh, by the way, they are also gluten-free.
Have you ever be in a scenario where you find your pantry shelf crowded with peanut butter? Because I do, and that’s why I make these coconut peanut butter oatmeal cookies to put them into good use!
These cookies are full of peanut butter flavor and super crunchy with oats and coconut flakes. I’m literally addicted to them for a while before I started to write this recipe post because I think I shouldn’t be alone, so here it is!
Watch How to Make Here >>
A peek inside these cookies:
- These coconut peanut butter oatmeal cookies are made with a good amount of peanut butter and rolled oats.
- They are vegan, gluten-free, made with yummy good stuff.
- You can enjoy them anytime you want, be it in the morning or midnight.
Being a vegan for about a year now, I like to share vegan baking recipes because I still love baking and eating pastries. (I mean, who doesn’t?)
I had tested my peanut butter oatmeal cookies a few times. They were not bad, but they were just not as crispy as I wanted them to be. Then I found one of my favorite bloggers ─ Beaming Baker’s recipe and found that there was one ingredient that could make a difference. It’s coconut flakes! It was a new ingredient to me.
I bought the coconut flakes and added them in. I also made some adjustments according to my liking. And they turned out amazing!
How to Make Vegan Coconut Peanut Butter Oatmeal Cookies
It’s quite easy to make these peanut butter oatmeal cookies.
First, make a flax “egg” by mixing the flax meal with water. Let it sit for about 5 minutes.
Mix all dry ingredients in a big bowl. Add all wet ingredients to another bowl. Then add the flax “egg” and mix to combine.
Pour the wet mixture to the dry one. Use a fork to mix them together.
Use a tablespoon and a spatula to scoop out a flat tablespoon of the mixture. Press it against the spoon and place it on a lined baking sheet. Repeat to finish all mixture.
You use palm to press them down into a 0.4 cm (~1/6″) thick disks. Keep them evenly spaced. These cookies won’t spread much in the oven so shape them close to the ideal size and thickness before baking.
Bake at 177°C/ 350°F for 15 – 18 minutes or until golden brown. If you want your cookies to be crunchier, leave them in the oven to cool for at least 20 minutes.
I like to bake my cookies until golden brown so they have a toasty flavor. They will be super crispy and crunchy as well!
Transfer the baking sheet onto a wire rack to cool down completely. Then EAT!
These cookies are really crunchy and packed with peanut butter flavor. If you love peanut butter as I do, I think you will going to love them, too! Let me know how it goes if you make them!
Other Vegan Snack Recipes:
- Simple Vegan Cookie Dough Bars (5 Ingredients, Nut-free)
- Peanut Butter Rice Krispies Treats (4 Ingredients)
- How I Met Your Mother Sumbitches Cookies (Vegan)
Vegan Coconut Peanut Butter Oatmeal Cookies (Gluten-Free)
- 1 Tbsp flax meal
- 3 Tbsp water
- 90 g (6 Tbsp) peanut butter
- 2 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
- 1 Tbsp coconut sugar, see notes**
- 1/2 tsp vanilla extract
- Mix the ground flax seeds with water, and let them sit for 5 minutes.
- Preheat the oven at 177°C / 350 F.
- Mix the dry ingredients (rolled oats, oat flour, almond meal, coconut flakes, baking soda, baking powder, cinnamon, and salt) in a medium bowl.
- In a large bowl, combine the wet ingredients (peanut butter, coconut oil, syrup, flax egg, and vanilla extract). If your peanut butter just comes out from the fridge, microwave for 5 – 10 seconds to make it softened.
- Add the mixed dry ingredients to the wet mixture. Use a spatula to combine until all are incorporated.
- Scoop a big tablespoon of the mixture, roll between your palms to make balls, and place them on a lined baking tray, evenly spaced. Use your hands or a fork to flatten the cookies. These cookies won’t spread much in the oven, so shape the cookie close to the ideal size and thickness before baking.
- Bake at 177°C/ 350°F for 15 – 18 minutes or until golden brown. If you want your cookies to be crunchier, leave them in the oven to cool for at least 20 minutes.
- Transfer the baking sheet onto a wire rack to cool down completely before devouring them. Enjoy!
- *Peanut butter: I usually use homemade nut butter. You could use store-bought ones, but make sure to read the labels. If you use sweetened ones, you might need to taste and adjust the amount of syrup.
- **Sugar: These cookies are not very sweet because I didn’t add very much sugar. I don’t eat very sweet even though I love desserts, but if you find it under-sweetened, add 1 – 2 tbsp coconut sugar or cane sugar to the wet ingredients.
- Storage: Store the cookies in an airtight container or jar for 2 weeks.
- Adapted from beaming baker