Chewy Oatmeal Cookies are a simple & delicious homemade recipe that’s also filled with crunchy peanuts. These little desserts are soft and chewy in the center but have crispy edges. Perfect for those days when you are in the mood for a sweet treat!
My fridge and pantry are always stocked with either home-baked goods or some sort of dessert-like eats that I was able to make during the week.
Some of us in my family have a serious sweet tooth, and my husband is definitely one of them.
So on those rare occasions when we run out of sweet snacks, he comes over asking me if we have something to nibble on.
Translation: will you make me a treat? Well, that’s what happened last week.
We had just returned from a mini vacation, and it did seem that we ran out of all of our usual snacks. My husband was unsuccessfully searching the kitchen for goodies.
But you know how when you get home from a trip there are a million things to do – like unpacking, checking the mail, getting your messages, replying, checking the yard and on and on?
Well, this time, that someone else was asking for a sweet dessert in the middle of his chores.
I didn’t get to it until the next day and naturally I wanted to make it as healthy as I could so I came up with these very Best Chewy Oatmeal Cookies. They turned out to be really good.
You don’t have to ice them and then they truly are healthier. Otherwise, not so much. Either way, they are delicious.
Someone was pleased, and now I have a new recipe to share with you! It’s a win-win!
It was so hard to decide what to call these cookies so you could find them.
They’re chewy yet crunchy, they’re uniquely vegan and everybody will love them. They’re oatmeal cookies with peanuts and they’re the best chewy oatmeal cookies.
You can even have iced oatmeal cookies by drizzling the sweetest vanilla tinged icing all over the tops.
So I’m picking Chewy Oatmeal Cookies. That covers all of the situations and you can discover the other pluses when you eat them.
The dairy-free sour cream adds so much originality and taste to these cookies! It’s like how ‘buttermilk’ is so good with pancakes. They’re just delicious.
Making the Cookies
I love that I can get 24 big fat cookies out of this recipe and one or two will satisfy your cookie cravings. They have that:
- Pleasant vanilla-flavored aroma with a warm taste of nutty oats and coconut sugar.
- They are soft and chewy in the center but have crispy edges.
- The chopped peanuts give that perfect crunch with each bite, giving it a nice contrasting texture and a lovely subtle peanut flavor.
- Combining the oats with wheat pastry flour makes these cookies quite filling and fiber-rich.
You wouldn’t think that coconut sugar could get light and fluffy with dairy-free butter but it does. Check out the first photo in the picture below.
The second one shows that I used a 1 3/4″ diameter cookie scoop for these cookies. After placing on the cookie sheet then flatten them out to about 2″ in diameter.
Now all is left for you do to is to bake them.
Iced Oatmeal Cookies
You don’t need to make the icing. Feel free to skip this step if all you want to do is create big warm cookies. But, I have to warn you, they sure are good, and it does add a special touch!
I made about half of them Iced Oatmeal Cookies as you can tell from the photos.
It is not difficult to whip up either. All you need is three simple ingredients. The icing adds:
- Extra vanilla flavor
- A beautiful white contrasting color that makes this cookie a bit festive
- Creamy sweetness that is simply delicious
So, if you have an extra 5 minutes to spare and you can keep your family at bay when these incredible smelling treats come out of the oven, then I highly recommend making the icing.
In the photo above you can see how you take the icing and just drizzle at an angle back and forth off the cookies and then back again.
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It’s amazing how many oatmeal cookie recipes can be so different from each other and still be simple oatmeal cookies. Here are a few very popular ones on the blog:
- Chocolate Oatmeal Lace Cookies are classic and crispy.
- Flavorful cookies with cranberries added come in a delicious Oatmeal Cranberry Cookies package.
- Nut Free Oatmeal Chocolate Chip Cookies are amazing. Can you imagine?
What Do You Think?
If you take a photo of your healthy and tasty cookies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Vegan Chewy Oatmeal Cookies
For the Cookies:
- 1/2 cup dairy free butter
- 1 cup coconut sugar
- 1 egg replacer
- 1/2 cup dairy free sour cream
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/2 cup old fashioned oats - uncooked
- 1 cup chopped peanuts
For the Icing:
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon dairy free milk
- Lightly oil baking sheets.
- Mix the egg replacer per the directions on your box. Set aside.
- Beat the sugar and butter with an electric mixer until light and fluffy. It takes about 5 minutes.
- Add the prepared egg replacer, sour cream and vanilla extract. Mix and combine.
- Stir in the flour, baking soda and baking powder.
- Add the nuts and oats. Fold in well.
- Drop by the heaping tablespoons full onto the prepared baking sheets. I used a 1 3/4 " cookie scoop. Flatten out to about 2" across.
- Bake at 400º for 8 minutes. Take out of the oven and let cool on a rack.
- Make the icing while the cookies are cooling.
- To make the icing:
- Add the powdered sugar, vanilla extract and dairy-free milk in a small bowl and mix well. Make a creamy drizzle that is not as thin as milk but thick enough to cling to the cookies as you drizzle across the tops of the cookies.
- For easier cleanup - place the rack of cookies over a baking sheet to catch the drippings before you use the icing.
- Drizzle over the cookies in a back and forth motion.
- Let the icing cool until it hardens a bit.