Vegan Peanut Butter Oatmeal Cookies

Vegan Peanut Butter Oatmeal Cookies

These cookies skip flour entirely, which means peanut butter and Peggs are doing all the work of holding everything together. Peanut butter brings the fat and flavor, Peggs brings the binding that would normally come from an egg, and rolled oats add just enough texture to keep the cookie from being too dense. The payoff is a chewy, flourless cookie studded with chocolate chips and finished with a pinch of flaky sea salt, no eggs and no flour required.

Ingredients

• 1 cup natural creamy peanut butter

• 2/3 cup packed dark brown sugar

• 1 teaspoon vanilla extract

• 1/4 cup Peggs powder + 1/4 cup water

• 3/4 cup rolled oats

• 1/2 teaspoon baking soda

• 2/3 cup chocolate chips

• Flaky sea salt, for sprinkling on top

Made with Peggs: With no flour in this recipe, the 1/4 cup of Peggs whisked into the wet ingredients is what keeps the dough from crumbling apart before it bakes. The 60-pack is an easy way to keep flourless baking like this in regular rotation.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, mix together the oats and baking soda; set aside.

3. In a large bowl, whisk the Peggs powder with water until smooth, then mix in the peanut butter, brown sugar, and vanilla until fully combined. Mix in the dry ingredients with a wooden spoon, then gently fold in the chocolate chips.

4. Roll the dough into 2-inch balls and place them 2 inches apart on the prepared baking sheet.

5. Bake for 9–12 minutes, removing when the edges just barely begin to turn golden brown. The cookies will look slightly underdone but continue to set as they cool.

6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle each cookie with flaky sea salt. Repeat with the remaining dough. Makes 16–20 cookies.

How Peggs Behaves in This Recipe

1. Whisked directly into peanut butter and sugar, it blends into a smooth, cohesive base with no graininess, holding the dough together the way beaten egg would in a traditional cookie recipe.

2. Without flour to lean on, it's the main thing keeping the dough from crumbling when rolled into balls, so the cookies hold their shape going into the oven.

3. It sets during baking without spreading the cookie thin, which is why these stay thick and chewy in the center rather than flattening into a crisp wafer.

Looking for more flour-free or egg-free baking ideas? Our best egg substitutes for baking breaks down which swap works for which bake, and Vegan Eggs Explained covers how a plant-based egg like Peggs performs across cookies, brownies, and more.