Oatmeal Peanut Butter Cookies


Thanks to The Non-Dairy Queen for this addictive oatmeal peanut butter cookies recipe:

So, this is a recipe that I have been making for years. I have not had them for quite some time due to the fact that I did not know that I could bake with Earth Balance in the tubs. Although, now I am not so sure I want to have that kind of information. Don’t get me wrong…these cookies are good! They are so good that our friend, Jim, has renamed them from peanut butter oatmeal cookies to “Crack Cookies”. They are so good that when I made them a couple of weeks ago for an after lunch treat, the plate was almost eaten! The recipe is from Allrecipes.com and you should make them, but you have been warned!

Crack Cookies

(adapted from Allrecipes)

Special Diet Notes: Oatmeal Peanut Butter Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, optionally soy-free,  and vegetarian.

For peanut-free oatmeal cookies, you can substitute sunflower seed butter for the peanut butter. But note that the cookies might have a slight greenish hue due to the reaction of sunflower seeds with baking soda.

For egg-free and vegan oatmeal peanut butter cookies, see my Egg Substitution Guide.

Oatmeal Peanut Butter Cookies
Prep time
Cook time
Total time
This recipe is adapted from Allrecipes, and has become a favorite with friends and family.
Recipe type: Dessert
Cuisine: American
Serves: about 2 dozen cookies
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup dairy-free buttery spread or sticks (like Earth Balance)
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  1. Preheat your oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In a mixing bowl, cream the ½ cup buttery spread or sticks, ½ cup peanut butter, white sugar, brown sugar, and vanilla with a mixer. Add the egg and beat well.
  4. Add the dry ingredients to the creamed mixture and stir until combined. Add the oatmeal and stir until combined.
  5. Drop the dough by teaspoons onto your prepared baking sheets, and press each mound down to form ¼-inch thick cookies.
  6. Bake for 10 minutes, or until cookies are a light brown.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Well thank yoy one if the two walmarts in our area did have the earth balance tub, its wonderful, geay for cooking and on toast and baking!! Thanks gor pointing me in the right direction. I also made the peanut butter oatmeal cookies, they were out if the world my little one loved them and ao did the big kids who can have dairy!!!


  2. I will have to look for that brand, I have spent much time at safeway and walmart looking at margarine, the only thing I have found dairy free was the blue bonnet light margarine, which is no good for baking. I have resorted to bitter flavored shortening. I am new at this dairy free thing!!!

    • Most Walmart stores carry one or two varieties of Earth Balance – it is the one in the tubs, however, it does work well for baking. They do sell stick margarine, though it can be harder to find. At least in my area, Safeway is not a good option for any type of dairy alternative and carries few natural foods. If you have a Raley’s, they are often much better.

  3. Unfortunately these are noy dairy free if you are using margerin! Margerin has milk products in in, which I can not use due to a child with dairy allergys! 🙁

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