Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free)
These Peanut Butter Oatmeal Cookies are teeming with all the goodness of peanut butter and oats. They’re delicious and ultra satisfying. Whether you’re gluten-free or dairy free or none of the above…you’ll love these cookies.
My pantry (not me) is a semi-hoarder. At any given time, it hoards about 5 big jars of various nut butters and approximately 7 types of oats. Give or take, but you get the pic.
Two of us in my family enjoy all kinds of nut butters. But the other 3 guys here are all about the PB. That’s 60% of eaters in this house who will fight for all the peanut butter.
But who am I kidding? All of us (100%) willingly go to battle over these Peanut Butter Oatmeal Cookies.
[This is the most number crunching you’ll ever see me do when I’m hungry.]
It’s cookie time…
These Peanut Butter Oatmeal Cookies are thick, yummy, and ultra-satisfying.
They’re also super easy to make and the dough doesn’t require any chill time in the fridge. The dough freezes nicely for emergency cookies. We all know zero hour cookies are a thing.
These are perfect for sharing with friends and family who have gluten and dairy allergies. Just be sure to use oats and baking soda labeled gluten-free.
Even though I’m happy with my gluten-filled habits, I enjoy these GF peanut butter oatmeal cookies way too much. We think you will, too.
P.S. Did you know both peanut butter and oatmeal are really really good for breakfast? 😇
Peanut Butter Oatmeal Cookies
Ingredients
- 2 cup creamy peanut butter, I use Skippy Naturals, with 3g sugar
- 2 large eggs, lightly beaten
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 tsp baking soda, Arm & Hammer or other GF brand
- 1 ½ cup quick oats
Instructions
- Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
- Place all ingredients except the oats in the bowl of a stand mixer fitted with a paddle attachment. On medium speed, mix ingredients just until fully incorporated. Turn to low speed, and mix in oats just until incorporated.
- Form heaping 1 tablespoon-sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart. Use a fork to gently press the cookies down, creating a criss-cross pattern.
- Bake 8 minutes. They should seem slightly under baked; they’ll set up nicely as they cool.
- Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.
Equipment
Notes
- I like Skippy Naturals creamy peanut butter in this recipe, as it’s lightly sweet and extra creamy. If your peanut butter is unsweetened, you may increase sugars: 2/3 cup brown sugar + 2/3 cup granulated sugar.
- Do not use the kind of peanut butter with separation of solid/oil and needs to be hand-stirred.
- The dough may be crumbly depending on the brand of peanut butter. Just press it together into a ball shape, flatten it a bit, and then press with a fork. You can also add a bit more peanut butter as needed.
- If needed, check that baking soda is certified gluten-free.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition
Did you make this?
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Source: Chew Out Loud
It’s Cookie Time…
