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a round serving platter full of oatmeal chocolate chip cookies

Soft Peanut Butter Oatmeal Chocolate Chip Cookies

  • Author: Jenna Barnard
  • Total Time: 35 minutes
  • Yield: 12 large cookies


These peanut butter oatmeal chocolate chip cookies are soft, tender, and naturally vegan!


  • 2/3 cup (90g) all purpose flour
  • 1 1/4 cups (130g) old fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (130g) creamy peanut butter
  • 1/2 cup (110g) unsalted butter, room temp (vegan or regular)
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/4 cup (55g) granulated sugar
  • 2 tbsp unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1 cup mini semisweet chocolate chips (vegan or regular)
  • Flaky sea salt


  1. Preheat the oven to 350F and line 2 large baking sheets with parchment paper
  2. In a large mixing bowl using a hand or stand mixer, mix together the peanut butter, butter, brown sugar, and sugar until smooth and creamy. Mix in the apple sauce and vanilla.
  3. Add in the flour, oats, baking soda, baking powder, and salt and mix to combine.
  4. Fold in the chocolate chips using a rubber spatula.
  5. Using a large 2 oz cookie scoop (or 1/4 measuring cup) scoop the cookie dough out on to one baking sheet. Place them about 3 inches apart, so you should be able to fit about 5 cookies on one large sheet.
  6. Bake for 12-15 minutes or until the edges are a very light golden brown. Scoop dough out onto the second baking sheet and place it in the oven as soon as the first batch comes out.
  7. When the cookies are still warm and on the baking sheet, top with some extra chocolate chips and a sprinkle of sea salt. The cookies are very soft, so let them rest on the baking sheet for about 5 minutes before transferring to a cooling rack.
  8. They stay soft and tender even when cooled, so enjoy warm or at room temperature.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Keywords: peanut butter oatmeal cookies, peanut butter chocolate chip cookies, vegan cookies

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