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? 😇
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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.
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 cup quick oats (this works best)
Instructions
- Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
- Place all ingredients except for the oats in the bowl of a stand mixer. Mix with paddle attachment on medium speed until well combined. Turn to low speed and mix in the 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 fork to press down, creating criss-cross pattern on cookies.
- Bake 8 minutes. They should seem slightly underbaked; they’ll set up nicely as they cool.
- Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.
Notes
If your peanut butter is unsweetened, you can add more sugar as needed. My favorite peanut butter for this recipe is sweetened.
Dough may be crumbly depending on your brand of peanut butter. If crumbly dough, just press it together into a ball shape, flatten a bit, and then press with fork. You can also add a bit more peanut butter as needed.
Source: Chew Out Loud
It’s Cookie Time…
2. Thick, Chewy, Oatmeal Raisin Cookies
3. Levain Bakery Chocolate Chip Cookies
I’m trying this recipe for first time, for a coworker that needs both gluten- and dairy-free. First tray all came out kind of crumbly. Second tray I formed into tight balls first, then pressing out any cracks before baking, to try & get the cookies to stay together better after baking. I also sprinkled a 1/4 tsp sugar in top, as well, to sweeten them up just a tad.
Thanks, Mark! Sounds awesome 🙂
These came out great, although we made them double the size they should be. Tasty recipe!
Awesome job, Ryan!!!
Will this work with almond butter?
Yes, Misti, it should work with almond butter 🙂 Enjoy!
These sound yummy! I would like to add, if you are making these for someone who is gluten intolerant or has a wheat allergy, please make sure you buy gluten-free oatmeal. Regular oats have traces of wheat/gluten in them. I will defiantly be trying this recipe. Thanks!
Yes, perfect, Megan! 🙂
I can’t wait to try these! Do you think flax or chia eggs would work in this recipe by chance?
Hi! I haven’t tried flax or chia eggs myself, but I know others have success in substituting. If you try it, let me know how it turned out. Happy baking!