Ingredients
½ cup vegan butter
1¾ cups sugar
½ cup non-dairy milk (oat milk recommended)
¼ cup cocoa powder
3 cups quick oats
¾ cup creamy peanut butter
1 tablespoon vanilla extract
¼ teaspoon salt
Instructions
- Line two baking sheets with parchment paper.
- In a medium saucepan, combine the vegan butter, sugar, non-dairy milk, and cocoa powder. Bring to a boil over medium heat, whisking constantly. Let boil for 1 minute.
- Remove from heat. Stir in the oats, peanut butter, vanilla extract, and salt until fully combined.
- Drop spoonfuls of the cookie mixture onto the prepared baking sheets using a 1½-tablespoon scoop.
- Let cookies cool at room temperature for 30 minutes or until set.
- Enjoy immediately or store in an airtight container in the fridge or freezer.
Notes
- Gluten-Free: Use oats labeled gluten-free to avoid cross-contamination.
- Nut-Free: Sunflower seed butter can replace peanut butter. Texture may vary slightly.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Optional Add-Ins: Mini chocolate chips, chopped nuts, or shredded coconut for extra texture and flavor.
- Prep Time: 5 min
- Cook Time: 5 min