Chocolate Peanut Butter Oatcakes

Easy chocolate peanut butter oatcakes, made with just a few basic pantry ingredients! These sweet and salty oatcakes are stuffed with peanut butter and topped with a chocolate drizzle. Enjoy them as a snack or dessert.

Chocolate Peanut Butter Oatcakes

Remember the Easy Nova Scotia Oatcakes that I shared earlier this year? I now have a delicious variation for you guys!

This isn’t exactly a new recipe, but I thought it deserved its own place on the blog. What we’re doing here is making a little sandwich with two oatcakes stuffed with peanut butter. Drizzle some chocolate on top and you’re done!

This recipe is inspired both by my original oatcakes and by the delicious chocolate peanut butter oatcakes served at the Second Cup coffee shops in Moncton/Dieppe. One of my favorite snacks whenever I’m in New Brunswick! Have you tried them?

oats, flour, sugar and butter in measuring cups
oatcake mixture in a bowl
oatcake dough with cookie cutter
How to Make Oatcakes

Oatcakes are incredibly easy to make. All you need is one bowl, a few basic pantry ingredients and 30 minutes.

Here’s what you need: Flour, rolled oats, brown sugar, vegan butter, salt, baking soda and water. I serve mine with peanut butter and chocolate!

Simply mix the dry ingredients in a bowl, then cut the butter into the dry ingredients. Add water and stir. You should get a crumbly mixture that sticks together when pressed.

Flatten the dough and form 12 little oatcakes. Bake, then stuff them with peanut butter and top them with a chocolate drizzle.

Notes on the Recipe
  • I’ve tried spelt and all-purpose white and whole wheat flour. All worked well. Oat flour or all-purpose gluten-free flour could work for a gluten-free option, but I haven’t tried it. Let me know if you do!
  • This recipe will work with rolled and quick oats. Traditionally, oatcakes were made with old-fashioned rolled oats. This is what I use.
  • I use a natural salted peanut butter that I keep in the fridge. Regular and natural peanut butter will work. I do recommend using a thicker peanut butter as a runny peanut butter will be messy.
  • Drizzle the oatcakes with chocolate or dip half in melted chocolate! You can also serve them plain.
oatcakes unbaked on baking sheet
oatcake with peanut butter
Chocolate Peanut Butter Oatcakes
Chocolate Peanut Butter Oatcakes with bite taken
Watch How to Make the Recipe:

oatcakes with chocolate drizzle
Print Pin
5 from 1 vote

Chocolate Peanut Butter Oatcakes

Easy chocolate peanut butter oatcakes, made with just a few basic pantry ingredients! These sweet and salty oatcakes are stuffed with peanut butter and topped with a chocolate drizzle. Enjoy them as a snack or dessert.
Course Snack
Cuisine vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6


  • 1 cup flour (all-purpose white, whole wheat or spelt), spoon and leveled
  • 2 cups rolled oats
  • 2/3 cup vegan butter, cold
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup warm water
  • Peanut butter, for serving
  • Melted vegan chocolate chips, for drizzling


  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Add the flour, oats, sugar, baking soda and salt to a medium mixing bowl. Stir together.
  • Add the cold butter and combine it to the dry mixture, using a fork or your hands. You want to get a crumbly mixture.
  • Add the water and stir it all together until you get a slightly wet dough.
  • Sprinkle flour on a clean surface. Transfer the dough to the floured surface. Sprinkle a small amount of flour on the dough and roll out until you get a 1/2" thick dough. Using a round 2.5" (6cm) cookie cutter, form 12 oatcakes and transfer them to the baking sheet, placed close together (see pictures).
  • Bake for 15 minutes or until lightly golden and crispy with a slightly soft middle.
  • Let them cool completely, then spread a small amount of peanut butter on the bottom of half of the oatcakes. Top with a second oatcake, then drizzle with melted chocolate if desired. Store in an airtight container at room temperature or in the freezer. They will be slightly crumbly, especially when warm.


You may be able to use coconut sugar instead of brown sugar, but I would recommend adding an extra tablespoon of water if you notice the dough is dry. They may be a little more crumbly this way.
I used about 1/4 cup of chocolate chips. You can use your favorite vegan chocolate. I melted the chocolate in the microwave for about 1 minute with 1 teaspoon of coconut oil to help it drizzle smoothly.
I also used natural salted peanut butter. Regular and natural peanut butter will work, but try to use one that’s not too liquid. I store mine the the fridge.

If you make these oatcakes, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!


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Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!


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