These vegan peanut butter oatmeal cookies are so chewy with an irresistible crunchy edge. They have a delicious peanut butter flavor and are great breakfast cookies. Beware, you can’t stop at one!
- Why you will love this recipe
- Vegan Oatmeal Cookies Ingredients
- Equipment/Tools
- How to make Oat Peanut Butter Chocolate Chip Cookies
- Serving Suggestion
- Storage
- Other Vegan Baking Recipes
These are my vegan peanut butter oatmeal chocolate chip cookies – phew what a mouth full! They are tasty treats with a perfect balance of sweet and salty and are oozy with melted chocolate chips.
The recipe is made with simple ingredients – oats, flour, peanut butter, choc chips and plant milk. I’ve used oil for fat as it is easier to get hold of than vegan butter and ground linseeds (flax meal) to make a quick flax egg.
They’re the perfect cookies for breakfast or as a delicious snack just like these eggless amaranth cookies , whole wheat oat cookies and nankhatai .
If you love peanut butter flavor, you will also love this 4 ingredient peanut butter mousse .
Why you will love this recipe
Suitable for vegan, vegetarian, dairy-free and egg-free diets.
Made with wholesome ingredients.
Perfect vegan cookies for picnics and potlucks.
You do not need fancy equipment or ingredients for this recipe – simply mix together the wet ingredients then fold in the dry and bake until just done.
Satisfy cookie cravings.
Vegan Oatmeal Cookies Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
plain flour – aka all purpose flour, you could also try using whole wheat flour
porridge oats – aka rolled oats or old fashioned oats
vegan dark chocolate chips – alternatively, use milk or white chocolate chips. Instead of choc chips, you could add raisins / mixed fruit or chopped nuts.
smooth peanut butter – you can use regular peanut butter or natural peanut butter (give it a good stir to mix in the oils). For more moist cookies, I prefer creamy peanut butter as the crunchy version adds more texture. Use almond butter or cashew butter as an alternative.
sunflower oil – you can use any other flavourless oil.
plant-based milk – any non-dairy milk works, I’ve gone for oat milk.
granulated sugar
dark brown sugar – or coconut sugar
ground flax seeds powder – to make a flax egg
baking soda
baking powder
Optional flavourings:
Pinch of salt
Few drops of vanilla extract
Pinch of cinnamon powder
To make gluten free oatmeal cookies, use a 1:1 substitution of gluten-free flour and gluten free oats.
Almond flour is an alternative to gluten-free flour but this may mean that the ratio of the wet ingredients in the original recipe needs to change too.
For a refined sugar free alternative, try maple syrup or date syrup instead of the sugar.
Equipment/Tools
- One large mixing bowl
- Whisk
- Spoon or large cookie scoop
- Baking tray
- Parchment paper
- Spatula or wooden spoon
How to make Oat Peanut Butter Chocolate Chip Cookies
Preheat oven to gas mark 4 or 350F.
Line 2-3 baking trays with parchment paper and set aside.
In a small bowl, mix together the ground flax seeds with water to make a flax egg – set aside so that it becomes a jelly like consistency.
In a big bowl whisk together the peanut butter, oil, sugar, flax egg and plant based milk. Beat until smooth. Add any flavourings such as vanilla extract at this stage.
Sieve in the flour, baking powder and baking soda. Fold in the oats and chocolate chips with a spatula.
Using a spoon or ice cream scoop, form cookie dough balls and place on the baking sheet. For best results, keep a generous distance to allow for spread. I did not flatten the cookies.
Bake in the centre of the preheated oven for 12-15 minutes or until edges just start to go golden brown. They will appear underdone but they will continue to harden as they cool so do not bake them for too long.
Once done remove from the oven. Allow to cool and firm up in the baking tray, then cool completely on a wire rack.
Serving Suggestion
Vegan chocolate chip oatmeal cookies are delicious served with a coconut milk coffee or Starbuck’s style pistachio latte .
I love them with Karak Chai – a type of Middle Eastern and Indian strong tea.
Storage
Allow to cool to room temperature before storing leftover cookies in an airtight container or cookie jar.
If they become hard and overly chewy with time, you can gently warm them in the microwave in 10 second bursts to soften them up a little.
To freeze, place the cookies in a freezer bag and bake again until warm through on Gas Mark 4.
You can also freeze cookie dough ball to bake directly from frozen on Gas Mark 4 whenever you fancy chewy peanut butter oatmeal cookies.
Other Vegan Baking Recipes
Burnt Basque Cheesecake
Oatmeal Waffles (3 ingredients)
Thyme Oatcakes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
- One large mixing bowl
- Whisk
- Spatula or wooden spoon
- Spoon or large cookie scoop
- Parchment paper
- Baking tray
Ingredients
- 1 cup oats rolled oats
- 1 cup plain flour
- ½ cup chocolate chips dark
- ⅓ cup peanut butter smooth
- ½ cup granulated sugar
- ½ cup soft brown sugar
- ⅓ cup oat milk or other plant based milk
- ¼ cup oil flavourless
- 2 tablespoon flax seeds ground to a powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to gas mark 4 or 350F.
- Line 2-3 baking trays with parchment paper and set aside.
- In a small bowl, mix together the ground flax seeds and 4 tablespoon water to make flax egg.
- In a big bowl whisk together the peanut butter, oil, sugar and plant based milk. Beat until smooth. Add any flavourings such as vanilla extract at this stage.
- Sieve in the flour, baking powder and baking soda. Fold in the oats and chocolate chips with a spatula.
- Using a spoon or ice cream scoop, form cookie dough balls and place on the baking sheet. For best results, keep a generous distance to allow for spread. I did not flatten the cookies.
- Bake in the centre of the preheated oven for 12-15 minutes or until edges just start to go golden brown. They will appear underdone but they will continue to harden as they cool so do not bake them for too long.
- Once done remove from the oven. Allow to cool and firm up in the baking tray, then cool completely on a wire rack.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 25th March 2019 but I have updated the post since with helpful content. The recipe remains the same.
Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
- One large mixing bowl
- Whisk
- Spatula or wooden spoon
- Spoon or large cookie scoop
- Parchment paper
- Baking tray
Ingredients
- 1 cup oats rolled oats
- 1 cup plain flour
- ½ cup chocolate chips dark
- ⅓ cup peanut butter smooth
- ½ cup granulated sugar
- ½ cup soft brown sugar
- ⅓ cup oat milk or other plant based milk
- ¼ cup oil flavourless
- 2 tablespoon flax seeds ground to a powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to gas mark 4 or 350F.
- Line 2-3 baking trays with parchment paper and set aside.
- In a small bowl, mix together the ground flax seeds and 4 tablespoon water to make flax egg.
- In a big bowl whisk together the peanut butter, oil, sugar and plant based milk. Beat until smooth. Add any flavourings such as vanilla extract at this stage.
- Sieve in the flour, baking powder and baking soda. Fold in the oats and chocolate chips with a spatula.
- Using a spoon or ice cream scoop, form cookie dough balls and place on the baking sheet. For best results, keep a generous distance to allow for spread. I did not flatten the cookies.
- Bake in the centre of the preheated oven for 12-15 minutes or until edges just start to go golden brown. They will appear underdone but they will continue to harden as they cool so do not bake them for too long.
- Once done remove from the oven. Allow to cool and firm up in the baking tray, then cool completely on a wire rack.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Pakistani style Maash ki Dal is made with white urad dal, onion, garlic and basic spices. Sukhi urad dal is delicious served with Indian flatbreads. It is finished with green chili and ginger julienne.
Naturally vegan and gluten-free. Stovetop and Instant Pot recipe.
- What is urad dal?
- Maash ki Dal Ingredients
- How to make Maash ki Daal
- Serving Suggestion
- Storage
- Other lentil recipes
There are so many different ways of preparing white dal.
This particular white urad dal recipe is called Maash ki Daal and is cooked in an onion tadka with garlic, tomatoes and basic spices. It is a vegan recipe.
What is urad dal?
White urad lentils, also known as white gram, dhuli urad dal or urad dal, are a variety of lentils widely used in South Asian cuisine.
These lentils are small, round, and have a pale white color. This skinless white urad dal comes from black lentils or whole black urad dal (sabut urad) – usually used to make Dal Makhani .
White lentils are commonly used in Indian cuisine to prepare a variety of dishes such as dal (lentil soup), masala dosa (a type of savory pancake), and various curries.
Additionally, these lentils can be soaked and ground to make a smooth batter for dishes like idli (steamed rice cakes) and medu vada (savory fritters) and Dahi Barey (dahi bhalla).
The mild flavor and creamy texture of white urad lentils make them a versatile ingredient in a wide range of culinary applications.
Other dal recipes we love are:
Whole masoor Dal
Gujarati Chana Dal
Dhaba style Dal Fry
Dishoom Black Dal – made with black gram lentils or whole black gram.
Gujarati Toor Dal – a popular dish found in most Gujarati Thalis.
Maash ki Dal Ingredients
You can find these ingredients in indian grocery stores and sometimes large supermarkets.
White urad daal
Base:
Oil – use flavourless oil such as sunflower.
Cumin seeds
Onion, garlic, ginger – crushed in a food processor. I have used fresh, frozen works well too.
Tomatoes – fresh or tinned. You can use tomato puree too.
Spices : red chili powder, turmeric powder, ground cumin and coriander powder, garam masala. I have used Kashmiri red chilli powder, but you can use other red chilli powder as well.
Green chillies and ginger julienne
Lemon juice – lime juice works too
Salt to taste
How to make Maash ki Daal
Stovetop
Soak the husk less split urad dal in cold water for a few hours or overnight if possible.
In a pan, heat oil on medium heat and add cumin seeds.
Once they splutter, add in onion, garlic and ginger paste and cook until the mixture becomes golden brown. Add a splash of water in case the mixture appears to burn.
Add in the spices then the tomatoes. Allow the tomatoes to cook until oil appears on the sides and the mixture reduces.
Tip in the soaked dhuli dal and add fresh water. Add salt to taste.
Allow the dal to cook on low heat until the grains are just mushy. Ensure you add enough water to prevent the bottom of the pan burning.
Top the cooked dal with fresh ginger julienne, chopped green chili and fresh coriander.
Instant Pot
To the inner pot follow the steps as above.
Add a little less water compared to stovetop as pressure cooking requires less.
Seal the lid and select high pressure for 1 minute. Allow for natural pressure release. Note that cooking time varies on your lentils and how long you soaked them for.
You can also use a traditional stovetop pressure cooker and cook for 1-2 whistles.
Serve maash ki dal with tandoori roti.
Serving Suggestion
To make it a complete meal, serve this Pakistani sookhi urad dal with a vegetable sabji. It’s great with aloo shimla mirch , zucchini curry or tindora nu shaak (tindora sabji).
Go for Indian flatbreads like naan , rotli or whole wheat flour roti. Paratha go great too.
Storage
Store leftover maash ki daal in an airtight container. Once it has reached room temperature, place in the fridge. Consume within 3-4 days.
You can freeze this dal in a freezer safe container. Reheat on the stovetop.
Other lentil recipes
Moong Dal Halwa
Garlicky Moong Masoor Dal
Trevti Daal
Moong Dal Ladoo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Maash Ki Dal (White Urad Dal Recipe)
Equipment
- 1 pan or Instant Pot
Ingredients
- 1 cup White urad daal
Base:
- ¼ cup Oil
- 1 tablespoon Cumin seeds
- 1 large Onion crushed in a food processor
- 1 tablespoon Garlic and ginger
- Tomatoes fresh or tinned. You can use tomato puree too.
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 tablespoon Ground cumin and coriander powder
- ½ teaspoon Garam masala
- Salt to taste
- 1 tablespoon Lemon juice – lime juice works too
Garnishing
- 2 large Green chillies and ginger julienne
- 2 tablespoon Coriander
Instructions
Stovetop
- Soak the husk less split urad dal in cold water for a few hours or overnight if possible.
- In a pan, heat oil on medium heat and add cumin seeds.
- Once they splutter, add in onion, garlic and ginger paste and cook until the mixture becomes golden brown. Add a splash of water in case the mixture appears to burn.
- Add in the spices then the tomatoes. Allow the tomatoes to cook until oil appears on the sides and the mixture reduces.
- Tip in the soaked dhuli dal and add fresh water. Add salt to taste.
- Allow the dal to cook on low heat until the grains are just mushy. Ensure you add enough water to prevent the bottom of the pan burning.
- Top the cooked dal with fresh ginger julienne, chopped green chili and fresh coriander.
Instant Pot
- To the inner pot follow the steps as above.
- Add a little less water compared to stovetop as pressure cooking requires less.
- Seal the lid and select high pressure for 1 minute. Allow for natural pressure release. Note that cooking time varies on your lentils and how long you soaked them for.
- You can also use a traditional stovetop pressure cooker and cook for 1-2 whistles.
- Serve maash ki dal with tandoori roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 23rd May 2018 but I have updated the post since with helpful content. The recipe remains the same.
