Peanut Butter Oatmeal Cookies with Glaze (Vegan)
Last Updated on July 30, 2022 by Annie
Soft, chewy, and the perfect balance of salty and sweet, these vegan peanut butter oatmeal cookies check all the boxes! Made with no eggs, topped with a simple peanut butter glaze, and ready in under 30 minutes, these cookies are a must-bake dessert!
Cookie cravings run deep in my bones and when I begin craving a certain kind of cookie, I honestly don’t stop until I’ve made the perfect one. For example, one winter I craved ginger cookies to the point I made over 100 soft and chewy ginger cookies to get just the right flavor, texture, and chew.
While my husband’s co-workers LOVE these cravings and my need to make a million test batches until I find the right one, sometimes the cookie craving will keep me making cookies for months. I’m talking start the recipe in January and test and re-test it until it’s perfect 5. months. later.
These vegan peanut butter oatmeal cookies have been months in the making and are perfectly soft, chewy, slightly kissed with cinnamon and everything you want in an oatmeal cookie. With a balance of sweet yet salty, you will have a hard time just eating one of these cookies!
Why We LOVE these Glazed Peanut Butter Oatmeal Cookies
- Soft and chewy. I believe there is a time and a place for a crispy cookie. An oatmeal cookie is not the time or place. These vegan cookies have all the soft texture of an oatmeal cream pie cookie with a creamy peanut butter twist.
- Delightfully vegan. Made with flax eggs and dairy-free butter, these cookies are a vegan treat you can feel good indulging in.
- Pantry-staple ingredients. You’re looking at some of the basic pantry-staple ingredients here meaning you probably have what you need on hand to make these cookies right now.
How to Make Vegan Peanut Butter Oatmeal Cookies
Ingredients You’ll Need
- Plant-Based Butter: Softened to room temperate.
- Flax Egg: A mixture of ground flaxseed and water replace the egg in this recipe.
- Vanilla: For a dash of extra flavor.
- Sugar: A blend of brown sugar and granulated sugar sweeten these delicious cookies.
- Dry Ingredients: A mix of flour, quick oats, cinnamon, salt, and baking soda give structure and rise to the cookies.
- Glaze: A mixture of melted peanut butter, oat milk, powdered sugar, and a pinch of salt.
Simple Steps to Spectacular Cookies
- Prepare for baking: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Make flax egg: In a small bowl whisk together ground flaxseed and water to make a flax egg. Let rest at least 5 minutes.
- Cream butters and sugars: In the base of a standing mixer, beat together plant butter, brown sugar, granulated sugar, and peanut butter.
- Add wet ingredients: Once light and fluffy add flax egg and vanilla. Mix to combine.
- Mix dry ingredients: In a medium mixing bowl stir together flour, baking soda, salt, cinnamon, quick oats, and old fashioned oats.
- Add dry ingredients: Slowly add the mixture of dry ingredients into the mixing bowl and stir until well mixed in.
- Scoop, using a 1.5 Tablespoon cookie scoop, and spread out on the prepared baking sheet.
- Bake for 11-12 minutes.
- Cool: Remove from oven and allow to cool a few minutes before moving to a cooling rack.
Make the Peanut Butter Glaze
While the cookies are cooling, quickly whip up the vegan peanut butter glaze.
- Melt: In a medium mixing bowl, melt peanut butter in the microwave.
- Add oat milk, powdered sugar, and a pinch of salt.
- Whisk until smooth.
- Top: Spread, drizzle, or dip the cookies in the peanut butter glaze.
Helpful Kitchen Tools
Here are just a few kitchen tools that might come in handy while making these vegan peanut butter cookies.
- 1.5 Tablespoon Cookie Scoop– This is the perfect cookie scoop for getting the same sized dough ball each and every time.
- Rimmed Baking Sheet– Keeps the cookies on the tray while you are pulling them in and out of the oven.
- Wire Cooling Rack– Perfect for allowing your baked goods a space to cool to perfection.
Vegan Changes to Glazed Peanut Butter Oatmeal Cookies
Three simple swaps make this a chewy, sweet and savory, vegan cookie.
- Plant-Based Butter– I love using Country Crock Plant Butter in place of butter in many recipes. It works just like traditional butter making it a simple and easy swap.
- Flax Egg– To keep this recipe vegan I opted to use flax eggs by mixing ground flaxseed with water to create an egg substitute.
- Non-dairy milk– I used oat milk to help thin out the peanut butter glaze topping these vegan cookies.
Tips for Storing
If you are looking to keep these vegan peanut butter cookies around for longer than a day, here are a few ways to safely store them.
- Room temperature: Keep the glazed cookies in an airtight container for up to 5 days.
- Freezer: Store in a freezer-safe container for up to 3 months.
- Thawing: Allow to thaw on the counter at room temperature for about 30 minutes before diving in!
Serving Suggestions
While you honestly cannot beat one of these peanut butter oatmeal cookies fresh out of the oven with the glaze just dripping off, here are a few other ways to dish out these delightful cookies.
- Drizzled with melted dairy-free chocolate. Hello chocolate peanut butter goodness!
- Use two cookies to sandwich some vegan ice cream.
- Or go old-school and sandwich the cookies with some vegan frosting for a sweet cookie sandwich treat!
If you tried these vegan peanut butter oatmeal cookies and enjoyed them feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Vegan Peanut Butter Oatmeal Cookies with Peanut Butter Glaze
Soft, chewy, and perfectly kissed with cinnamon these vegan peanut butter oatmeal cookies are a cozy cookie perfect for any day!
Ingredients
Peanut Butter Oatmeal Cookies
- 1 Tablespoon Ground Flaxseed
- 3 Tablespoons Water
- ½ cup Plant-Based Butter room temperature
- ½ cup Brown Sugar
- ⅓ cup Granulated Sugar
- ½ cup Peanut Butter
- 2 teaspoons Vanilla
- 1 cup Flour
- 1 cup Quick Oats
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
Peanut Butter Glaze
- 2 Tablespoons Peanut Butter melted
- 1 Tablespoon Oat milk
- ¼ cup Powdered Sugar
- pinch Salt
Instructions
Vegan Peanut Butter Oatmeal Cookies
-
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
-
In a small bowl whisk together 1 Tablespoon ground flaxseed and 3 Tablespoons water to make a flax egg. Let rest at least 5 minutes.
-
In the base of a standing mixer, beat together ½ cup softened plant butter, ½ cup brown sugar, ⅓ cup granulated sugar, and ½ cup peanut butter.
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Once light and fluffy add flax egg and 2 teaspoons vanilla. Mix to combine.
-
In a medium mixing bowl stir together 1 cup flour, 1 cup quick oats, ¾ teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon cinnamon.
-
Slowly add the mixture of dry ingredients into the mixing bowl and stir until well mixed in.
-
Scoop, using a 1.5 Tablespoon cookie scoop, and spread out on the prepared baking sheet.
-
Bake for 11-12 minutes.
-
Remove from oven and allow to cool a few minutes before moving to a cooling rack.
Vegan Peanut Butter Glaze
-
In a medium mixing bowl, melt 2 Tablespoons peanut butter in the microwave.
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Add 1 Tablespoon oat milk, ¼ cup powdered sugar, and a pinch of salt. Whisk until smooth.
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Spread, drizzle, or dip the cookies in the peanut butter glaze.
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