Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Chewy, perfectly peanut buttery cookies with chunks of melty chocolate throughout. Made with just four ingredients, these vegan peanut butter oatmeal chocolate chunk cookies are gluten free (with GF oats) and naturally sweetened.


Happy Monday, beautifuls! How was your weekend? I visited my parents in Columbus since Joe was out of town for a race he was running with work friends. It’s always so great to hang out with my parents, and since I’ve been a little out of whack lately as far as my overall mood, it was definitely like a breath of fresh air to see them.

With Halloween coming up (in exactly 2 weeks!), my mom and I got to talking about past halloween costumes. My mom used to make me and my brothers the coolest costumes. Yes, I said make. She sewed awesome, creative costumes that always looked so cute.

A few years I did go astray and chose store-bought costumes…and I admit they were horrible in comparison to my mom’s.


Example A: one year I was Pikachu. Picture a onesie with a hood, and on top of the hood was a giant pikachu head perched on top of my head. That one fondly has the nickname of “long neck pikachu.” I still laugh out loud every time I think about it.

I think the next year I was a fat toucan. I say fat because the costume literally had a fan in it that blew air into the toucan suit to make it MASSIVE, like a freaking bouncy castle. All I remember from that year was getting irritated cause the big beak kept flopping down over my face cause the air blower couldn’t quite reach all areas. The pictures are absolutely hysterical. I’d love to ask 11 year old Sara what the hell she was thinking with that choice. To be fair those costumes were quite popular that year (like, why?!). But also, what in the world was I thinking?!


Regardless of how awesome/horrible my costume was on a given Halloween, the day was mostly focused on how many peanut butter cups I could stuff into the pillow case I took trick or treating.

While my lifestyle as far as candy has greatly changed, my obsession with the chocolate peanut (or almond) butter flavor combination will never die.



With Halloween fast approaching, I think everybody has candy on the brain. Because peanut butter cups are clearly the superior Halloween candy, I set out to create a cookie mimicking that flavor profile. These vegan peanut butter oatmeal chocolate chunk cookies are the best healthy but indulgent treat. Gooey peanut butter and decadent, melty chunks of chocolate. Peanut butter cup perfection, in cookie form!


The best part of these cookies? They’re made with just 4 ingredients – healthy ingredients! The cookie dough is easily mixed up in 1 bowl, in about 5 minutes. They bake for about 10, so you can literally be eating hot, chocolatey peanut butter oatmeal cookies in under 30 minutes from start to finish.

Happy freaking Halloween.


These vegan peanut butter oatmeal chocolate chunk cookies are so simple. The 4 ingredients are oats, dates, peanut butter, and chocolate chunks. No surprises!

You’ll grind some of the oats into flour, and leave some whole for texture and chew. I LOVE oats, love love love, for everything. Oat flour gives the cookies great structure, and the whole oats give a slightly nutty flavor.


Next, blend some dates into the silky, sweet, rich date paste. These cookies need 1/2 cup of paste, so for that amount I typically blend about 8 juicy medjool dates with 1/2 cup of hot water. Once it’s blended, I then measure out the 1/2 cup of paste to mix into the dough. Super easy! The date paste gives the cookies perfect caramely sweetness – it’s such a good complement to the more dominant peanut butter and chocolate flavors.


Next is nut butter! Obviously in this case I chose peanut butter, mostly because my husband loves it. Were these cookies for just me, I’m an almond butter girl all the way. We always use all natural, no sugar added, oil/salt free nut butter, because it’s the most natural, healthy type. No need for artificial sweeteners/added oils. We actually make it at home ourselves (and turn into this ridiculousness), and the flavor is so much better than store-bought! Whatever natural nut butter you have on hand should work.

Once you’ve got all 4 ingredients ready, simply mix the dough until all the ingredients are totally incorporated. These vegan peanut butter oatmeal chocolate chunk cookies are almost TOO easy to make – and definitely too easy to eat.


These cookies are super chewy, soft, and perfectly peanut buttery. The combination of slightly salty peanut butter and rich, melty chocolate is perfection. In addition to having incredible, rich flavor, they’re vegan, easily made gluten free, and are completely naturally sweetened. A healthy, cookie version of the best Halloween candy to ever grace this earth!

Grab the four ingredients and whip together a batch of these healthy, decadent, crazy good vegan peanut butter oatmeal chocolate chunk cookies in no time at all.

No Pikachu costume required.


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 cookies


  • 1 1/2 c oat flour
  • 1/2 c whole grain oats
  • 1/2 c date paste (I used 8 medjool dates blended with 1/2 c hot water until smooth)
  • 1/2 c natural, unsweetened peanut butter
  • Chocolate chunks (I use the Baker's unsweetened bar, and chopped about half into chunks for these cookies)


  1. Preheat the oven to 350 degrees.
  2. Grind your 1 1/2 c oats in the food processor until they reach flour consistency (make sure they're gluten free, if necessary!).
  3. Mix the oat flour with the whole oats, and stir to combine.
  4. Add the date paste and peanut butter to the oat mixture, and stir, stir, stir until the cookie dough is totally combined!
  5. Measure two tbsp of dough into a ball and press onto the cookie sheet. This amount makes 10 cookies.
  6. Gently press a few chocolate chunks into each cookie.
  7. Bake the cookies for 8-10 minutes, and allow to cool for about 15 minutes on the sheet before removing.