Double Chocolate Peanut Butter Oatmeal Cookies (Vegan & Gluten Free)

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 26 Cookies
Author Taralynn McNitt


  • 1 Cup All-Purpose GF Baking Flour
  • 1 Cup GF Quick (Rolled) Oats
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tbsps Neat Egg
  • 1/2 Cup Swerve Sweetener
  • 1/4 Tsp Sea Salt
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1 Tbsp Espresso Powder
  • 1/2 Cup Peanut Butter (I used chunky)
  • 1/2 Cup Unsweetened Applesauce
  • 1/3 Cup Cashew Milk
  • 2 Tsp Vanilla
  • 1 Cup Chocolate Chips (I used Lily's)

Peanut Butter Drizzle

  • 1/4 Cup Peanut Butter
  • 1 Tbsp Coconut Oil


  1. Preheat the oven to 375 degrees.

  2. In a large mixing bowl, combine the espresso powder, cocoa powder, baking flour, oats, baking soda, baking powder, neat egg, sea salt, and swerve together. 

  3. Stir in the cashew milk, vanilla, applesauce, and peanut butter. 

    (if it's too runny, add more oats) 

  4. Mix in the chocolate chips. 

  5. On a greased baking sheet, add 1/4 cup sized scoops of the dough about an inch apart, and use your fingers to shape into cookies. 

  6. Bake 16-18 minutes. 

  7. Once they are cooled, microwave the peanut butter and coconut oil together for twenty seconds. 

    Stir the mixture until a liquid texture forms. Allow the liquid to thicken for about ten minutes before drizzling over the cookies. 

    Set aside for about thirty minutes to let the drizzle harden. 

  8. You can store these in the fridge, or out on the counter! 

Recipe Notes

Recipe Makes 26 Cookies 

Per Cookie: 175 Calories, 17g Carbs, 4g Fiber, 8g Fat, 2g Sugar, 5g Protein

Perfect post workout!