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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.

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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…

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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.

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P.S. Did you know both peanut butter and oatmeal are really really good for breakfast? 😇

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Peanut Butter oatmeal Cookies Gluten-Free

Peanut Butter Oatmeal Cookies

5 from 24 ratings
Dairy-free, gluten-free, and delicious, these peanut butter oatmeal cookies teem with rich peanut butter flavor and a soft, chewy texture!
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 35 cookies
Author: Amy Dong

Ingredients  

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.

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 (per serving)

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 130mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Vitamin A: 14IU | Calcium: 11mg | Iron: 0.3mg
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Method: Oven

Source: Chew Out Loud

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Add a comment

Recipe Rating




16 comments

    • Ashleigh

    How much oats?

      • Amy Dong

      It’s 1 1/2 cups quick oats. Hope you love these!

    • Carolyn

    Do the oats take the place of flour in this recipe?

      • Amy Dong

      Yes, Carolyn, that’s correct. Hope you love it!

    • Fiza Ishan

    Can you use baking Poweder instead of soda???

      • chewoutloud

      Because baking powder and baking soda serve different purposes, I would recommend sticking with the original for this one.

    • Jaszmyn

    I can’t wait to try these! Do you think flax or chia eggs would work in this recipe by chance?

      • chewoutloud

      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!

    • Megan

    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!

      • chewoutloud

      Yes, perfect, Megan! 🙂

    • Misti

    Will this work with almond butter?

      • chewoutloud

      Yes, Misti, it should work with almond butter 🙂 Enjoy!

    • Ryan

    These came out great, although we made them double the size they should be. Tasty recipe!

      • chewoutloud

      Awesome job, Ryan!!!

    • Mark C
    • 5 stars

    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.

      • chewoutloud

      Thanks, Mark! Sounds awesome 🙂

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