Servings: 12–14 cookies
Prep time: 10 minutes
Cook time: 12–14 minutes
Total time: 25 minutes
⭐ Ingredients
- 1 cup rolled oats
- ½ cup natural peanut butter (smooth or crunchy)
- ¼ cup maple syrup or agave nectar
- ¼ cup unsweetened plant-based milk (soy, oat, or almond)
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- Optional add-ins:
- 2–3 tbsp vegan chocolate chips
- 2 tbsp raisins or chopped nuts
🥣 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the Cookie Dough
- In a mixing bowl, combine peanut butter, maple syrup, plant milk, and vanilla.
- In a separate bowl, mix rolled oats, baking powder, and salt.
- Combine wet and dry ingredients, stirring until fully incorporated.
- Fold in optional chocolate chips, raisins, or nuts if using.
3. Shape the Cookies
- Scoop 1–2 tbsp of dough per cookie and place on the baking sheet.
- Flatten slightly with a fork or your fingers, as these cookies do not spread much.
4. Bake
- Bake 12–14 minutes until edges are lightly golden.
- Remove from oven and let cookies cool 5 minutes on the baking sheet before transferring to a wire rack.
5. Serve
- Enjoy warm, or store in an airtight container for up to 5 days.
🍽 Tips
- Chewier Cookies: Use old-fashioned rolled oats, not quick oats.
- Peanut-Free Version: Substitute almond or cashew butter.
- Sweeter Cookies: Add 1–2 tbsp brown sugar or more maple syrup.
- Make-Ahead: Dough can be refrigerated for 1–2 days before baking.
🌱 Variations
- Chocolate Oatmeal: Add 2 tbsp cocoa powder to the dough.
- Banana Boost: Mash ½ ripe banana into the wet ingredients for extra softness.
- Protein-Packed: Add 2 tbsp vegan protein powder for an extra protein boost.
