Gluten-Free Peanut Butter Oatmeal Cookies are the perfect combination of two classics! These rich, creamy, perfectly chewy yet crispy cookies are a melt-in-your-mouth dream.
Hypothetical situation:
You’re at a family member’s band concert and on the table of refreshments, there is a plate of peanut butter cookies and a plate of oatmeal cookies.
Which do you choose?
For me, the answer is entirely dependent upon whether or not the oatmeal cookies contain raisins, because if they do, I’m out and it’s team peanut butter all the way.
But throw a plate of chocolate chip cookies into the equation, and I’m in for a wild ride of a decision making process.
I’d try to coerce two others into going thirdsies with me, because let’s face it, variety is the spice of life.
What are we talking about here?
Oh yes, peanut butter oatmeal cookies.
They already made the decision for you. DONE.
No raisins involved. Unless you want to involve them, in which case, dehydrated grape it up!
If you’re wild and rebellious, add chocolate chips, you little vixen you.
But don’t combine raisins and chocolate. Because as we discovered in a recent Instagram poll I gave my followers, putting raisins and chocolate in the same cookie is the equivalent of putting mayo on a PB&J. It’s just not done. Unless you’re wild and rebellious, in which case, get on with your bad self!
But these cookies….
PB + oatmeal 4Ever!
Recipe Notes & Adaptations:
I make them gluten-free using gluten-free all-purpose flour but you can easily use regular all-purpose flour if you don’t follow a gluten-free diet.
Make them grain-free by replacing the gluten-free flour with 1 1/2 cups of almond flour. Or, make my Flourless Peanut Butter Cookies for a no flour, refined sugar-free peanut butter cookie.
I use regular brown sugar in this recipe. For a sugar-free version, use sugar-free granulated sweetener or sugar-free brown sugar. You can also replace the brown sugar with coconut sugar or maple sugar.
If you’re using all-natural peanut butter, just be sure it’s very well-stirred before using it 😉
For a dairy-free version, use softened coconut oil instead of butter.
Prefer almond butter over peanut butter? Feel free to make the switch!
Add 2/3 cup raisins, chocolate chips, chopped walnuts or pecans if desired
Let’s bake a batch!
How to Make Gluten-Free Peanut Butter Oatmeal Cookies:
Add the softened butter, peanut butter, and brown sugar to a stand mixer. Beat on medium-high until completely combined, smooth, and creamy. Scrape the sides of the mixer and beat in the vanilla extract and the egg until combined.
Add the rest of the ingredients (flour, baking powder, sea salt, cinnamon, and oats…the dry ingredients) and beat on medium-high speed until a thick dough forms.
Refrigerate the dough for at least 30 minutes.
When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Roll balls of dough about 1 inch in diameter and place them on the baking sheet. Use a fork to make a crisscross indentation, our signature tell tale sign that they are, indeed, peanut butter cookies.
Bake for 8 to 15 minutes, or until the edges are golden-brown. I do 12 minutes.
Allow the cookies to cool for 5 to 10 minutes before digging in.
Peanut butter and oatmeal and everything nice!
More Amazing Cookie Recipes:
- Crispy Rice Chocolate Peanut Butter No-Bake Cookies
- Keto Cowboy Cookies
- Gluten-Free Pumpkin Oatmeal Cookies
- Double Chocolate Vegan Black Bean Cookies
- 6-Ingredient No-Bake Cookies
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup brown sugar*
- 1/2 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 1 egg
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking powder
- ¼ tsp sea salt
- ½ tsp ground cinnamon, optional
- 1 cup gluten-free rolled oats
Instructions
- Add the softened butter, peanut butter, and brown sugar to a stand mixer. Beat on medium-high until completely combined, smooth, and creamy. Scrape the sides of the mixer and beat in the vanilla extract and the egg until combined.
- Add the rest of the ingredients (flour, baking powder, sea salt, cinnamon, and oats...the dry ingredients) and beat on medium-high speed until a thick dough forms.
- Refrigerate the dough for at least 30 minutes
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll balls of dough about 1 inch in diameter and place them on the baking sheet. Use a fork to make a criss-cross indentation, our signature tell tale sign that they are, indeed, peanut butter cookies.
- Bake for 8 to 15 minutes, or until the edges are golden-brown. I do 12 minutes.
- Allow the cookies to cool for 5 to 10 minutes before digging in.
Notes
Nutrition
