I love oatmeal cookies. I think they get a bad rap, probably because of raisins (I also love oatmeal raisin cookies, no shame here.). For these cookies wanted to make an oatmeal cookie most people will love, so I made these vegan peanut brittle oatmeal cookies. An oatmeal cookie, packed with peanut brittle! These cookies are sweet and salty cookie for any peanut lover, with some crunch from the peanut brittle.
Peanut Brittle
Peanut brittle is super simple to make! It is caramelized sugar with some peanuts mixed in it. Then you pour it, allow it to cool and set into a crunchy brittle. Super simple, and delicious. To make this peanut brittle, you will need to carefully make some caramel, which is just sugar and water. If you have never made a caramel at home, this one is super easy! The biggest tip I can give you is to carefully watch your pan, because once the color starts to change, it goes fast. Another tip is to use a light colored saucepan, it is easier to tell what color your caramel is. I always use my aluminum non-coated pan, instead of my non-stick dark pans.
Once your caramel is at the correct color, just stir in the peanuts until evenly dispersed and dump onto a sheet pan lined with greased silicone baking mat or parchment paper. Just be careful because caramel is super hot, and you could get burned easily, so don’t touch it until it is fully cooled. This peanut brittle makes a great addition to these vegan peanut brittle oatmeal cookies.
It is important to cut the peanut brittle into pea-sized pieces once cool and fully set. If your pieces are too big you will have more leakage from the brittle melting in the oven while baking the cookie. Regardless, you will have some leakage and that’s ok! If it really bothers you can “scoot” your cookies! This will help them be perfectly shaped again.
Oat Cookie
The last component of this cookie, is well, the oatmeal cookie! This is a super easy to make oatmeal cookie that really lets the peanut brittle shine through. There is more brown sugar than regular sugar so these are more gooey and have a hint of molasses flavor. These vegan peanut brittle oatmeal cookies also almost taste peanut buttery because of the amount of peanut brittle in them. All-around an amazing vegan oatmeal cookie!
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Vegan Peanut Brittle Oatmeal Cookies
- V
- VG
- DF
Nutrition per portion
Ingredients
- Peanut Brittle
- 1 cup (200g) Granulated Sugar
- ¼ cup (55g) Water
- ¾ cup (105g) Roasted Salted Peanuts
- Pinch of Kosher Salt
- Oatmeal Cookies
- ½ cup (114g) 1 Stick Vegan Butter, at Room Temperature
- ⅔ cup (150g) Brown Sugar
- ⅓ cup (65g) Granulated Sugar
- 1 tsp (4g) Vanilla Extract
- 3 tbsp (45g) Oat Milk or Any Other Non-dairy Milk
- 1 ½ cups (190g) All-Purpose Flour
- 1 ½ cups (150g) Old-Fashioned Oats
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp (3g) Kosher Salt
Method
Make the Peanut Brittle- Line a baking sheet with parchment paper and lightly grease with spray oil.
- In a medium sized pot, add the sugar and water. Heat over medium-high heat. Cook for about 3 minutes, until the sugar starts to melt. Then cook for an additional 5-10 minutes until the caramel is an amber color.
- Remove from the heat, and add in the peanuts and a pinch of salt. Stir to combine. Carefully pour out the mixture onto your prepared baking sheet and spread into an even layer. Let fully cool and set.
- Once fully cool and set, chop into pea-sized pieces and set aside for later use.
- In a large bowl, add the vegan butter and both of the sugars. Mix together with a hand mixer on medium high for 2-3 minutes until light and fluffy.
- Add in the oat milk, and the vanilla and mix for another minute until the milk is all combined.
- Then add in the flour, baking powder, baking soda and salt and mix on low speed just until combined
- Add in the oats and mix on low speed until the oats are evenly dispersed.
- Finally, using a wooden spoon, add in the chopped peanut brittle and fold in the pieces until they are evenly dispersed.
- Using a large cookie scoop (approximately 2 ¾ ounces per scoop), scoop all the cookie batter out onto a parchment lined baking sheet. Cover with plastic wrap and let chill in the fridge for at least one hour, up to overnight.
- Preheat the oven to 325°F, and place your cookies onto a parchment lined baking sheet, leaving plenty of room between them all just in case the peanut brittle oozes.
- Place in the oven and bake for 15-18 minutes, until tops and edges are lightly browned.
- Remove from the oven and top with flaky sea salt (optional), and scoot your cookies (see above) so they are perfectly circle. Let cool fully and enjoy!
