If you love a peanut butter fanatic, these gluten free peanut butter oatmeal cookies are for you! Full of creamy peanut butter and chocolate flavor!
Creamy peanut butter and chocolate chips will tempt you to eat more than one of these gluten free cookies! If you are a cookie fanatic, wait until you try more of my gluten free cookie recipes!
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Peanut butter, check. Chocolate chips, check. Crunchy Heath bits, check. Ready, set, dive in! IT IS GLUTEN FREE COOKIE TIME! You are going to love these gluten free peanut butter oatmeal chocolate chip cookies!!
(And if you prefer a more classic cookie, you must try these gluten free chocolate chip cookies too!)
Do you have family members who can't stay out of your peanut butter jar? My husband and my son are the guilty ones in our house. Give them a spoon and a jar of peanut butter, and they are as happy as can be.
Just wait until they see all of the chips I loaded into these cookies. Not one kind of chocolate chips, but three different chips! I love adding chips of all kinds in recipes. Check out this No-Churn Caramel Chip Ice Cream or this Gluten Free Edible Cookie Dough recipe.
Why these cookies are so good:
We should name these gluten free peanut butter oatmeal cookies "Peanut Butter Lovers" cookies. Everyone who loves peanut butter could relate :-). These delicious homemade peanut butter cookies are ready in about 20 minutes from start to finish!
Another way to celebrate the awesomeness of peanut butter is to stuff these gluten free chocolate sandwich cookies with it!
What you need to make these:
- Gluten free flour blend - I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Oats - Use gluten free rolled oats and not gluten free quick oats.
A note about oats:
I love adding rolled oats to my gluten free cookie recipes, but it is really important to ensure your oats are certified gluten free!! Technically, oats are gluten free, but you can run into a lot of cross-contamination of oats.
Ensuring your brand is certified gluten free will prevent the possibility of glutening, and all of the miserable symptoms that go with it. Here are some of my favorite certified gluten free oats to use.
Recipe step by step directions:
Step 1: Mix up the dry ingredients. Use a whisk to really blend the ingredients together.
Step 2: In a smaller bowl, add the wet ingredients. I find it is very helpful to warm up the peanut butter in a small bowl in the microwave first so it blends together better.
Step 3: Pour the wet ingredients into the dry ingredients. You can see how thick the wet ingredients are.
Step 4: Use a cookie scoop to drop the cookies onto a parchment paper-lined baking sheet. Yummy cookie dough! All you have to do now is bake!
Step 5: Bake at 350º F for 8-10 minutes.
I make these cookies all of the time. This time I used chocolate chunks instead of peanut butter chips.
I used a cookie scoop to make sure these cookies were all the same size. Don't forget to flatten the cookie dough balls slightly so they all bake in a uniform way!
Expert Tips and Recipe FAQ:
I like to use either Bob's Red Mill Gluten Free Rolled Oats, Trader Joe's, or Gluten Free Quaker Oats.
You could use quick oats, but your cookies will not taste the same. Quick oats get super mushy and it will give a different texture to your cookies.
You can use any type of peanut butter you like.
To make these nut-free, try using SunButter instead of peanut butter. Also, you will need to omit the almond flour and add an additional ¼ cup of gluten free flour blend.
These cookies will keep in an air-tight container up to 4 days. I prefer to freeze them when they are cooled to room temperature. To do this put them into a large Ziplock freezer bag and freeze.
Yes, peanut butter is gluten free! That being said, always read the ingredients just in case something strange is added to the peanut butter.
- Peanut butter chips
- Heath candy bits
- Nuts like walnut and pecan
More gluten free peanut butter recipes:
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
- 1 cup certified gluten free whole rolled oats
- ½ cup gluten free flour blend
- ¾ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 large eggs
- ½ cup peanut butter
- ½ cup almond flour
- ⅓ cup chocolate chips
- 1 stick butter, melted
- Preheat the oven to 350º F.
- Spray coconut oil on a cookie sheet (or use parchment paper to line the cookie sheet) to prevent sticking.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and blend.
- Add wet ingredients to dry ingredients.
- Add chips and mix well.
- Drop spoonfuls of dough onto the cookie sheet.
- Bake for 8-10 minutes until done.
- Remove from the oven and put cookies onto a cooling rack to cool.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 101mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 4g
**If your gluten free flour blend doesn't include Xanthan Gum, please add ½ to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
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(*Note, I updated the photos in this old post from 1/5/15.)