May 08, 2014

Oatmeal Peanut Butter Chocolate Chip Cookies. Vegan, Oil-free, Gluten-free!

Whoa! Three favorite cookies in one? Hell, yeah! That’s what I said when I had my first bite. These yummy guys are really simple to make—a party in the food processor. No sugar is needed, other than whatever is in the chocolate chips that you use. I used Enjoy Life brand mini chocolate chips, cheapest price found over at VitaCost, but you could use malt-sweetened carob chips or grain sweetened chocolate chips to avoid sugar completely. If you find a good source for Sunspire grain-sweetened chips, please let me know. They seem to be hard to find as well as quite pricey! I sweetened the dough with dates.

Anyway, my son came over today to change the oil in my car and left with ALL of the remaining cookies. It’s okay. I can make more. You gotta try these!


  • 2 cups gluten-free rolled oats (not instant)
  • 1 cup medjool dates, pitted
  • ½ cup peanut butter
  • ½ cup vegan chocolate or carob chips
  • ¼ cup plant-based milk (I used soy)
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Place all ingredients, except chocolate chips, in a food processor and pulse until combined. The dough should stick together when you pinch it.
  4. Add the chips and pulse again until just combined.
  5. Using a small ice cream scoop, drop the cookies onto the sheet, then flatten them with your fingers until they’re about 2″ wide. Shape them if needed, as the dough will fall apart a little. If you don’t have a small scoop, just roll the dough into balls about 1½” in diameter and flatten.
  6. Bake for 12 minutes. Keep an eye on them and don’t overbake! They burn easily. They should be a just little golden brown around the edges.

Makes 2 dozen. Enjoy!

Healthy trails,


11 responses to “Oatmeal Peanut Butter Chocolate Chip Cookies. Vegan, Oil-free, Gluten-free!”

  1. sonia says:

    These were delicious!! I'm always on the lookout for a healthy cookie recipe and oatmeal peanut butter chocolate chip is my favorite! It's my first time using dates as a sweetener and it was magical!

    will be making these regularly!


  2. Helyn says:

    Yay! Thanks for the feedback, Sonia!

  3. I made these last week. We are having a "healthy eating / lifestyle" thing at work the next few months…..strangely not my idea although am watching with interest at what others think is healthy…..we had a morning tea on friday and I provided a few offerings including these (tweaked – will expand for you in a sec), some cheezy almond pulp crackers (Kibby's blended life) – OMG you have to try them….a peanut and pumpkin dip and a humus. There were a few people who actually bothered to make from scratch or get their partners to. Some were what I would consider healthy (the minority) others not. Strange watching people try the healthy things (and throw them in the bin – I don't think that happened with mine but there were some really nice bliss balls which were treated thus) – people who are addicted to refined sugar can't taste natural sugar unless it is so in their face!!

    Anyway your cookies were a hit – I hid some for the family too as they love them. So anyway. I didn't have choc chips so I used sultanas and currants as a mix in. TBH I think I would reduce the dates a bit because they were a bit too sweet for me (but I suspect Mr 5 prefers full strength dates). I did another batch later to try and be nut free so Mr 5 could take them to school. Me and the hb like them but unfortunately he doesn't…..oh well. Those ones had black tehina and unhulled tehina instead of the PB and I added cocoa and the fruit (chocolate sultana ones).

    Will make again. Might try with cinamon next time too. 🙂

  4. Helyn says:

    You are SO creative! Thanks for the feedback :))

  5. I did a new school friendly batch today….this time I made the following tweaks…..used only 1/2 cup dates and then subbed 1/2 cup homemade stewed apple (I think you call this apple sauce) which I did using granny smiths (skin on), vanilla and cinnamon, I used soy milk and instead of the PB used homemade coconut butter. I also added cinnamon and used sultanas instead of choc chips….Got the tick of approval from Mr 5, Miss 3 and Hb (though he prefers the PB ones!!) but not Mr 5's play date (prob not sweet enough for him). Going to try to do the next lot as museli bar style to make it quicker I think :)…..excited to try the cauli alfredo recipe you posted if we get more cauli this week…..looks great.

  6. OK another two tweaks…..did a pumpkin pie one last week – that was a hit (used roast pumpkin puree and apple puree and some spices). Today's batch I did were rhubarb crumble – used rhubarb puree. Both I used hulled tahini instead of the PB. Both got the thumbs up from everyone!! Have stocked up on oats as these cookies seem to be an family expectation now 🙂

  7. Helyn says:

    That's great, Rach!!

  8. Inga says:

    Happy Holidays, Helyn! I just wanted to let you know that my husband made two batches of these cookies yesterday to share with his co-workers today. These are his favorite vegan treat, so he wanted to share them with the people he treasures. And now, I want to thank you. I cannot thank you enough for the countless ways you have blessed our lives. Wishing you a beautiful Christmas!

    • helynskitchen says:

      Hello Inga! Oh my gosh. I am so sorry that your comment got lost until now! Still working out some bugs with the new site… I hope your holidays were magical! I so appreciate you! xo

  9. Curt says:

    These are really good! We are going to try the Chocolate Peanut Butter Cookies next! 🙂

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