Vegan oatmeal cookies with chocolate and peanut butter



These chocolate & peanut butter cookies are great as a snack or for breakfast. Also very nice to dip the cookies in a little yogurt or quart!

What is a flax egg? How do you make a flax egg?

Yes, I understand those questions. The name comes from the English name Flaxseeds or flaxseed. So you could also call it a flaxseed egg. This is often used in vegetable recipes to replace an egg. It is important that you use ground flaxseed. Mix this with water and then the substance becomes a bit sticky. It now has the same binding function as an egg!

Chocolate and peanut butter cookies

A top combination if I do say so myself! Taste the cookie dough in between to determine if you want stronger chocolate or peanut butter flavor. Because there is no raw egg in the recipe, you can just taste this dough!

Quantity: 9 cookies

Preparation time: 30 minutes


200 gr oatmeal

100 gr wheat flour



120 ml almond milk or oat milk

1,5 tbsp cocoa powder

2-3 tbsp agave syrup or maple syrup

2 tbsp peanut butter

1 tbsp ground flaxseed + 2 tablespoons water

A pinch of salt

1 tsp vanilla flavoring

70 gr raisins


baking paper


Preheat the oven to 180 degrees.

Mix the flaxseed with 2 tablespoons water and let stand for at least 5 minutes.



Add in a bowl the wheat flour with almond milk, vanilla flavoring, and agave syrup or maple syrup. Mix well. Then add oatmeal, cocoa powder, peanut butter, and a pinch of salt. Knead with your hand to form a dough. Finally, add the flax egg and raisins. Mix well.

Wet your hands so that the dough does not stick too much to your hands and form 9 cookies from it. Place them on the baking sheet.

Bake the cookies in the oven for about 15 minutes. But finish with optional a little extra agave syrup or maple syrup.