Peanut Butter Oatmeal Cookies

From Vegan with a Vengeance and these are great cookies when you can’t decide if you should make oatmeal or peanut butter. They taste better with rolled oats but if you only have quick oats they turn out fine. These remind me of generic cookies you get at a bake sale or when you give blood… 🙂

Big Gigantoid Crunchy Peanut Butter Oatmeal Cookie

2 cups flour

2 cups oats

2 tsp baking powder

1 tsp salt

3/4 cup canola oil

3/4 cup peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup rice milk

2 tsp vanilla

Preheat oven to 350F and lightly grease two cookie sheets.

Combine flour, oats, baking powder and salt in a bowl.

In a second bowl combine remaining ingredients.

Combine wet and dry and stir well.

Scoop by 1/3 cup-sized cookies and flatten to ½ inch thick.

Bake 12-15 minutes, until cookies have puffed up a bit and are lightly browned. Cool 10 minutes before transferring off of cookie rack.

Big Gigantoid Crunchy Peanut Butter Oatmeal Cookie

2 cups flour

2 cups oats

2 tsp baking powder

1 tsp salt

3/4 cup canola oil

3/4 cup peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup rice milk

2 tsp vanilla

Preheat oven to 350F and lightly grease two cookie sheets.

Combine flour, oats, baking powder and salt in a bowl.

In a second bowl combine remaining ingredients.

Combine wet and dry and stir well.

Scoop by 1/3 cup-sized cookies and flatten to ½ inch thick.

Bake 12-15 minutes, until cookies have puffed up a bit and are lightly browned. Cool 10 minutes before transferring off of cookie rack.

Healthier then Average Oatmeal Spice Cookies

These are a soft, chewy and healthIER alternative to other oatmeal spice cookies. Spelt flour gives them the wholesome taste, as well as using apple sauce instead of oil. If you have a cookie scoop, now is the time to use it because this is a very sticky dough. I soaked my raisins in warm water while I mixed the other ingredients to moisten them and separate them. Nutmeg is optional but I put it in the ingredient list because lots of people like it. I didn’t use it because I don’t like nutmeg, but knock yourself out if you’re a fan.

Oatmeal Spice Cookies


1/3 cup soy milk

1 tbsp ground flax seeds

1/3 cup brown sugar

1/3 cup white sugar

1/3 cup apple sauce

1 tsp vanilla extract

¾ cup spelt flour

½ tsp cinnamon

¼ tsp nutmeg (optional)

¾ tsp baking soda

pinch of salt

1 ¼ cup quick oats

½ cup of raisins

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. (or not, if you want a slightly crisper bottom)

  2. Combine soy milk, flax seeds, sugars and apple suace and mix well.

  3. Add vanilla extract.

  4. Sift in flour, cinnamon, nutmeg, baking soda, salt and mix.

  5. Fold in quick oats and raisins.

  6. Scoop the dough by tablespoon onto prepared cookie sheets.

  7. Bake for 12 minutes.

  8. Cool on baking sheet for 5 minutes and transfer to wire rack.

    Printable Recipe

Oatmeal Spice Cookies

Makes 1 ½ Dozen

These are a soft, chewy and healthy-ER alternative to other oatmeal spice cookies. Spelt flour gives them the wholesome taste, as well as using apple sauce in place of oil. If you have a cookie scoop, now is the time to use it because this is a very sticky dough. I soaked my raisins in warm water while I mixed the other ingredients to moisten them and separate them. Nutmeg is optional but I put it in the ingredient list because lots of people like it. I didn’t use it because I don’t like nutmeg, but knock yourself out if you’re a fan.

1/3 cup soy milk

1 tbsp ground flax seeds

1/3 cup brown sugar

1/3 cup white sugar

1/3 cup apple sauce

1 tsp vanilla extract

¾ cup spelt flour

½ tsp cinnamon

¼ tsp nutmeg (optional)

¾ tsp baking soda

pinch of salt

1 ¼ cup quick oats

½ cup of raisins

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. (or not, if you want a slightly crisper bottom)

  2. Combine soy milk, flax seeds, sugars and apple suace and mix well.

  3. Add vanilla extract.

  4. Sift in flour, cinnamon, nutmeg, baking soda, salt and mix.

  5. Fold in quick oats and raisins.

  6. Scoop the dough in tablespoonsfull onto prepared cookie sheets.

  7. Bake for 10-12 minutes.

  8. Cool on baking sheet for 7 minutes and transfer to wire rack.