vegan peanut butter and chocolate oat cookies

Vegan Peanut Butter and Chocolate Oat Cookies

These vegan peanut butter and chocolate oat cookies were inspired by Psoul in the UK. Our family loved their cookies so much we decided to replicate the flavors at home. We can’t wait to go back to England and have them again, but these will certainly do in the meantime! Within an hour of baking these, half the batch was gone.

This recipe is vegan and free from gluten and refined sugar.

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  • 1/2 cup natural creamy peanut butter (no added oils or sugars)
  • 1/2 tsp vanilla
  • 2 tbsp plant milk (we used Rise Brewing Co. oat milk)
  • 1/2 cup oat flour
  • 1/4 cup rolled oats
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup coconut sugar*
  • 12 squares dark chocolate (we used Vesta)
  • Maldon salt for garnish


Preheat oven to 350 F. Line a large baking sheet with parchment paper or Silpat.

In a medium bowl, combine the peanut butter, vanilla and plant milk. In a separate bowl, whisk together the flour, oats, salt, baking powder and coconut sugar. Add the wet ingredients to the dry ingredients, and mix together until well incorporated.

Form 12 balls and place onto your baking sheet. With wet fingers, press down on each cookie gently. Sprinkle a hint of Maldon salt, and press a square of chocolate into the center of each cookie.

Bake for about 10 minutes. Allow to cook on a wire rack and then enjoy!

*Note: It’s possible to substitute pure maple syrup in place of the coconut sugar, but then omit the plant milk entirely.

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