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.

  • 5 from 1 vote
  • 14 comments
  • Jump to recipe

gf-peanut-butter-oatmeal-cookies-3

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…

gf-peanut-butter-oatmeal-cookies

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.

gf-peanut-butter-oatmeal-cookies-2

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

Peanut Butter oatmeal Cookies Gluten-Free

Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free)

5 from 1 vote
Print Pin
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.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins

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.
Click here to add your own private notes.
Course: Dessert

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source: Chew Out Loud

It’s Cookie Time…

  1. Flourless Peanut Butter Kiss Cookies

GF Peanut butter kiss cookies

  1. Thick, Chewy, Oatmeal Raisin Cookies

chewy oatmeal cookies 2

  1. Levain Bakery Chocolate Chip Cookies

Levain-Chocolate-Chip-Cookies-4

You might also like

Add a comment

Recipe Rating




14 comments

    • 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 🙂

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week

Instagram
  • Share this post with a cookie lover! 🍪 These sugar cookies are HUGE and dangerously delicious! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/best-big-soft-sugar-cookies/) Ingredients: 6 cups all purpose flour 3 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon table salt 1 cup whole sour cream 2 cups granulated sugar 1 cup salted butter, slightly softened* 4 large eggs, room temperature 1 teaspoon almond extract For the Frosting: 1 cup salted butter, slightly softened* 3 cups confectioners' sugar ½ tsp almond extract ½ tsp vanilla extract ⅛ tsp salt 2 TB milk Instructions: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside. In the bowl of a stand mixer fitted with a paddle attachment on medium speed, beat the sour cream, sugar, butter, eggs, and almond extract until well combined. Using a spatula, fold the dry ingredients into the sour cream mixture until fully combined. The dough will be somewhat sticky. Cover the bowl, and chill the dough in the fridge for an hour or until it is firm enough to roll out. Lightly flour a working surface. Divide the chilled dough into quarters, and roll out one quarter at a time, keeping the remaining dough in the fridge until ready to use. Roll each quarter to ¼ inch thickness, and use a cookie cutter 2-inch in diameter to cut out circles. Preheat the oven to 250F, and position the rack on the lower middle position. Arrange the cookie dough on parchment or silicone-lined baking sheets, leaving 2 inches between each cookie. Bake 8-10 minutes or until the cookies are a light golden-pale color. Do not overbake! Cool on the cookie sheet 10-15 minutes before transferring the cookies to a wire rack to cool completely. In a stand mixer fitted with a whisk attachment, whisk the butter for 3-4 minutes or until it is light and fluffy. Add the sugar, and continue to whisk until well combined. Add the almond extract, vanilla extract, and salt, and whisk on medium-high speed until fully incorporated. Add one tablespoon of milk at a time until the desired consistency is achieved. If desired, whisk in food coloring.
  • Ham lover? This recipe is a MUST TRY! ✨ Skip the store bought ham for the holidays this year, and make your own! 🎄 Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/honey-baked-ham/) Ingredients: 4-5 lbs ham, spiral-sliced, fully cooked 1 cup apple cider ¼ cup brown sugar, firmly packed ¼ cup whole grain mustard, prepared mustard jar with whole mustard seeds ¼ cup honey Instructions: Preheat: Heat oven to 350F with rack on lower position. Make Sauce: Mix together apple cider, brown sugar, mustard, and honey in a bowl. Mix well to fully incorporate basting sauce. Bake: Place ham in a 13×9 baking dish. Coat ham with a generous amount of sauce. Bake for 60-70 minutes, basting thoroughly every 15 minutes. Serve: To serve pre-cut slices of ham, arrange slices neatly on a serving dish and brush leftover sauce all over ham slices and serve. (If serving ham whole, be sure to have leftover sauce available for drizzling. The sauce is what makes this ham so great!) Follow @chewoutloud for more delicious recipes! #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • Save this post for your Christmas parties! 🎄 Just 3 ingredients make these buttery, moist and insanely delicious cookies! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/3-ingredient-buttery-shortbread-cookies/) Ingredients: 2 cups salted butter, cold and cut into pieces 1 cup light brown sugar, tightly packed 4 ½ cups all purpose flour, divided Optional: sprinkles to suit any occasion throughout the year Instructions: In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined. On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. Important Note: You may not end up using all the flour, depending on how your dough feels; it's important to stop adding flour as soon as your dough feels like soft play dough. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Meanwhile, reheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside. Roll one-third of the dough out to about 1/2 inch thickness – lightly flour board if needed. Either cut into 3×1 rectangular strips, triangles, or use cookie cutters (I like 1-2" cookie cutters, but feel free to use your favorites). Place each cookie 2 inches apart on baking sheet. Poke cookies with fork on top for a design, if not using sprinkles. Bake 15-20 minutes, or until edges are golden brown. For smaller cookies, bake closer to 15 minutes; bake longer for larger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable. Cool completely on wire rack before serving.
  • TAG a friend to try this tender, easy, and delicious Cinnamon Roasted Butternut Squash recipe. Yes, it is a few days before Christmas but fall dishes never end in our home.🍂✨❤️🍂 Save this post: Ingredients List 👇🏼 1 butternut squash, large, peeled/seeded and cut into 1-inch cubes 3 TB olive oil 2 TB brown sugar, tightly packed 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp freshly ground black pepper Instructions: Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked. (For printable recipe cards and notes, click on today's story.... or simply google "chewoutloud roasted butternut squash") ✨For more delicious recipes FOLLOW 👉"@chewoutloud" #butternutsquash #butternutsquashrecipes #healthyfood #healthyeating #healthyrecipes #eatwell #fromscratch #recipeoftheday #easydinner #easyrecipes #dinnerideas #tasty #delicious #cooking #homecooking #cookingtime #fallrecipes #huffposttaste #buzzfeast #eater #foodblogger #feedfeed #todayfood #nytcooking #cookinglight #f52grams #foodblogfeed #thefeedfeed
  • Save this post for your next Christmas party! This cranberry prosecco recipe is warm, cozy and full of Christmas flavor! 🎄✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/sparkling-cranberry-prosecco-cocktail/) Ingredients: 5 oz cold Prosecco 2 TB Grand Marnier 2 TB cold sweetened cranberry juice or juice blend Optional: lime wedges and cranberries for garnish Instructions: Combine Prosecco, Grand Marnier, and cranberry juice in a champagne flute or cocktail glass of your choice. Add a splash of lime if desired. Garnish as desired with lime wedges and cranberries. Stir gently and serve. Follow @chewoutloud for more delicious recipes! ✨ #drinkrecipe #drinkrecipes #cocktail #drinkphotography #foodandwine #drinks #cocktailrecipes #cocktailsofinstagram #drinkstagram #foodblogfeed #drinkoftheday #cocktailtime #cocktailsdaily #mixologyguide #Christmascocktail #Christmasrecipe #Christmasdrink
  • Are you a cookie lover? These Buttery Jam Thumbprint Cookies are here and ready to make your hearts happy ❤️ These cookies have been crowned “The Most Pinned Holiday Cookie,” as featured on Good Morning America and ABC News. ✨ Save this post: Ingredients List 👇 1 cup unsalted butter, slightly softened* and sliced 1 ¼ cup powdered sugar, plus 1/4 cup more for dusting 1 tsp pure vanilla extract 1 tsp almond extract ½ tsp table salt 2 cups all purpose flour ½ cup real fruit preserves* (For printable recipe cards and notes, click on today's story.... or simply google "chewoutloud jam thumbprint cookies") ✨For more delicious recipes FOLLOW 👉"@chewoutloud" #cookies #thumbprintcookies #dessert #sweets #delicious #baking #bakinglove #eatwell #fromscratch #recipeoftheday #easyrecipes #tasty #delicious #huffposttaste #buzzfeast #eater #foodblogger #feedfeed #todayfood #f52grams #foodblogfeed #thefeedfeed