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Chocolate Chip Peanut Butter Oatmeal Cookies (V, GF)

If you think a plant-based diet is all kale and quinoa, these crowd-pleasing cookies will show you the sweeter side. These taste just as delicious as the ones you might have grown up with but with coconut oil, vegan chocolate chips, chickpea and rice flour, these naughty tasting cookies are still nice.

Chocolate Chip Peanut Butter Oatmeal Cookies

Vegan, Gluten Free, Crazy Delicious 


  1. 3 cups gluten-free rolled oats

  2. 1/4 tsp salt, optional

  3. 1 tsp baking soda

  4. 1 tsp baking powder

  5. 6 tbs rice flour

  6. 6 tbs chickpea flour

  7. 3 tbs ground flax + 6 tbs hot water

  8. 1/2 cup coconut oil, softened

  9. 1 cup old-fashioned brown sugar

  10. 3/4 cup granulated sugar

  11. 1 cup peanut butter

  12. 1 tsp vanilla

  13. 1 cup vegan chocolate chips/chunks (go ahead, be generous!)

  14. 1 cup peanuts (raw, roasted, salted…whatever you prefer)


  1. Pre-heat oven to 350F/175C. Mix the ground flax and hot water in a medium sized mixing bowl and set aside.

  1. Mix oats, flours, baking powder, baking soda and salt together in a separate large mixing bowl.

  2. In the flax bowl, mix softened coconut oil, vanilla and peanut butter together. Add in the sugars and mix well until combined with no lumps.

  3. Combine the wet mixture into the dry and stir to combine. Add in the chocolate chips and peanuts. 

  1. With wet hands, roll into tablespoon size balls and place on lined baking tray, leaving at least an inch between each cookie. Pat down the tops. Bake for 13-15 minutes. Cool slightly before moving to wire rack to cool completely. Store in air tight container. 


  1. If you’re not gluten-free, you can substitute the chickpea and rice flour for normal all-purpose flour.

  2. You can substitute the coconut oil for softened vegan butter like Earth Balance.

  3. For a different flavour, substitute the peanut butter and peanuts for almond butter and chopped almonds.

  4. My South African friends… use treacle sugar for the brown sugar.

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