Oatmeal Peanut Chocolate Chip Cookies

From Jeanette's Healthy Living.

Adapted from Maida Heatter's Best Dessert Book Ever. I made these cookies dairy-free simply by substituting Earth Balance Vegan Buttery Sticks for butter. I also used unprocessed sugar - gluten-free brown rice syrup and raw coconut sugar. To make these vegan, use an egg substitute such as Ener-G Egg Replacer. If you like raisins, by all means, add them in instead of the peanuts or chocolate chips.


  • 4 ounces Earth Balance Vegan Buttery Sticks
  • 1 1/4 cups smooth peanut butter or other nut butter (sunbutter would also work)
  • 1 teaspoon vanilla extract
  • 1 teaspoon brown rice syrup
  • 1 cup organic sugar
  • 1/2 cup raw coconut sugar
  • 3 large eggs or egg substitute
  • 2 teaspoons baking soda
  • 1/2 teaspoon mace
  • 4 cups rolled oats
  • 1 cup salted roasted peanuts (shake in a strainer to remove excess salt)
  • 1/2 cup dairy-free chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat Earth Balance Vegan Buttery Stick until soft. 
  3. Add the peanut butter and beat until mixed
  4. Beat in vanilla, brown rice syrup, organic sugar and coconut sugar.
  5. Add eggs, one at a time, beating until mixed.
  6. Add baking soda and mace.
  7. On low speed, add oats.
  8. Stir in peanuts and chocolate chips
  9. Use a 1/4 cup measuring cup, firmly packed, to form cookies. Shape cookies with your hands (wet your hands a little bit) into cookies, 1/2 inch thick, and about 2 3/4 inches in diameter.
  10. Place on parchment paper lined baking sheet, 2 inches apart (place only four cookies on each cookie sheet).
  11. Bake 12-14 minutes, turning sheet front to back halfway during baking time. Do not overbake - these will firm up slightly as they cool.
  12. Let baked cookies stand on sheets for about a minute to firm up a bit. Then, transfer cookies to racks to cool.

Makes 22-24 large cookies.