Peanut-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
I adapted these cookies from this Ambitious Kitchen recipe. The original recipe makes a smaller batch, uses peanut butter (of course) and calls for eggs instead of ground flaxseed. Flaxseed in place of the egg makes these cookies both vegan and safe for the egg-allergic too. You could likely throw in three eggs in place of the flaxseed and water, though I haven't tried it myself.
Serves: approx 24-30
  • 3 tablespoons ground flaxseed
  • ½ cup warm water
  • 1½ cups cup sunflower seed butter (ideally unsalted and unsweetened; see note below)
  • 1 cup brown sugar (see note below)
  • 2 teaspoons vanilla extract
  • 1 cup rolled oats (certified gluten free, if necessary)
  • ½ teaspoon sea salt
  • 1½ teaspoons baking soda
  • 1 cup chocolate chips
  1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
  2. Combine the flaxseed and water in a large mixing bowl and let it set for a few minutes or until the flaxseed absorbs the water and the mixture thickens.
  3. Use a wooden spoon to stir in the sunflower seed butter, brown sugar and vanilla extract until the mixture is creamy and well combined.
  4. Sprinkle over the rolled oats, salt and baking soda, and stir until everything is very well combined.
  5. Fold in the chocolate chips.
  6. Roll the mixture into approx. 1½ inch balls, place them onto the cookie sheet about 2 inches apart and press down to flatten. These cookies will not spread too much, so you should flatten them to be just a little bit thicker than what you want them to be when they are baked.
  7. Bake the cookies for about 10-12 minutes, or just until they are set in the middle and start to brown around the edges.
  8. Cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  9. Store them in the freezer in a sealed container or Ziploc bag. Kiwi and I love to eat them straight out of the freezer. The kids prefer them defrosted.
A note about the sunflower seed butter: If you are serving these to a peanut-allergic child, be sure to look for a seed butter that has been manufactured in a peanut-free facility. I like to use Sunbutter organic, which is peanut-free, unsalted and unsweetened.

A note about the brown sugar: If you use sunflower seed butter that has been sweetened (check the ingredients list to find out), you will be able to cut back on the brown sugar, possibly by as much as ⅓ cup. Start with ⅔ cup, then taste the batter and add a bit more sugar if it is not sweet enough.

A final note: you may find your cookies have a greenish hue in the centre. This is completely normal, and is something to do with the reaction between the sunflower seed butter and the baking soda. But never fear -- green or not, the cookies are completely safe to eat and totally delicious.
Recipe by (Cooking for) Kiwi & Bean at