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Home » Recipe Index » Cookies

Gluten Free Oatmeal Cookies Recipe

Jun 30, 2018 · 1 Comment

Thanks for sharing this recipe!

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Top image is gluten free oatmeal cookies on a wire rack, middle image is brown text overlay, and bottom image is stack of gluten free oatmeal cookies on a white plate.

These Gluten Free Oatmeal Cookies with chocolate chips and peanut butter are hard to resist. They're crunchy on the outside, chewy in the middle, and have just the right amount of sweetness!!

Gluten Free Oatmeal Cookies on white plate

If you're a fan of oatmeal, like I am, you'll love these cookies.  The addition of chocolate chips and peanut butter make it hard to eat just one, or two, or three.

However, if oatmeal is not your thing, but you like chocolate and peanut butter check out my Chocolate Chip Peanut Butter Cookies and/or my Peanut Butter Chocolate Chip Cookies.  The ingredients are similar, but the flavors are totally different.

Cookies are a treat we never outgrow.  Whether served with coffee or tea, packed in a lunch box, or eaten with ice cream, most people won't turn down a homemade cookie!

If you're familiar with the process for making a standard drop cookie, you'll have no trouble with this recipe.  These oatmeal cookies mix up quickly.  You can have the dough ready to put on the baking pans in 10 minutes or less.

Start by creaming the butter and sugars together.  Then blend in the eggs and vanilla and add the peanut butter and baking soda.  Stir in the oats and chocolate chips and you're ready to get the dough on the prepared pans.

Drop the dough by 1.5-tablespoon portions, about 2 inches apart, onto silicone lined baking pans.  Bake the cookies in a 375-degree oven.

Ten minutes in the oven is all the time these oatmeal cookies need.  The cookies will be nicely browned on the top and your kitchen will be filled with a wonderful aroma.

Once the cookies come out of the oven, remember to allow them to cool on a rack before serving.

Gluten Free Oatmeal Cookies on cooling rack

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Baker's Tips

  • I recommend using a large mixing bowl (5-quart size) to handle the 6 cups of oats required.  The large bowl makes it easier to mix everything together without spilling any of the ingredients.
  • Silicone baking mats keep the cookies from sticking to the pan and make clean up a breeze.  You can use parchment paper if you don't have the silicone mats.  In the long run the baking mats are less expensive than parchment because you can use them over and over again.
  • I love my 1.5-tablespoon cookie scoop for drop cookies.  This scoop guarantees all the cookies are the same size and will bake evenly, and it speeds up the process of getting the dough onto the baking pans and in the oven!

Gluten Free Oatmeal Cookies

Any time is a great time for cookies, and Gluten Free Oatmeal Cookies are easy to make and a treat everyone will love.  They're the perfect combination of crunchy on the outside and chewy on the inside!

I've shared these oatmeal cookies with neighbors, family, friends and co-workers and every time I do, the cookies disappear quickly.

This oatmeal cookies recipe makes a lot of cookies.  The cookies freeze really well, but you can easily cut the recipe in half and still end up with 3 dozen cookies.  When you make this recipe, I'd love to hear what you think.  Enjoy!

Looking for More Oatmeal Recipes?

  • Almond Butter Oatmeal Muffins
  • Toasted Coconut Butterscotch Oatmeal Cookies

Looking for More Gluten Free Cookie Recipes?

  • Healthier Chocolate Chip Cookies with Quinoa and Almond Butter
  • Lemon Cookies with Lemon Glaze
  • Gluten Free Chocolate Crinkle Cookies
  • Salted Caramel Chocolate Chip Cookies

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!


Gluten Free Oatmeal Cookies on white plate

Gluten Free Oatmeal Cookies Recipe

Connie @ Flavor Walk
Gluten Free Oatmeal Cookies with chocolate chips and peanut butter are hard to resist.  They're crunchy on the outside, chewy in the middle, and have just the right amount of sweetness!!
5 from 2 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 mins
Cook Time 10 mins
Per pan 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine American, Gluten free
Servings 72 cookies
Calories 132 kcal

Ingredients
  

  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 cups peanut butter, chunky
  • 2 ½ teaspoons baking soda
  • 6 cups gluten free oats
  • 12 ounces semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 375 degrees and line baking pans with silicone liners or parchment paper.
  • In a large mixing bowl, cream together the butter and sugars.
  • Add in the eggs and vanilla and stir until combined.
  • Stir in the peanut butter and baking soda.
  • Add the gluten free oats and chocolate chips and stir until all the ingredients are thoroughly combined.
  • Using a 1.5-tablespoon cookie scoop, drop the dough onto the lined baking pans about 2 inches apart.
  • Bake for 8 - 10 minutes until the tops of the cookies are brown.
  • Allow the cookies to cool on a wire rack before serving.

Notes

  • I recommend using a large mixing bowl (5-quart size) to handle the 6 cups of oats required.  The large bowl makes it easier to mix everything together without spilling any of the ingredients.
  • Silicone baking mats keep the cookies from sticking to the pan and make clean up a breeze.  You can use parchment paper if you don't have the silicone mats.  In the long run the baking mats are less expensive than parchment because you can use them over and over again.
  • I love my 1.5-tablespoon cookie scoop for drop cookies.  This scoop guarantees all the cookies are the same size and will bake evenly, and it speeds up the process of getting the dough onto the baking pans and in the oven!

Nutrition

Serving: 1cookieCalories: 132kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 12mgSodium: 87mgPotassium: 105mgFiber: 1gSugar: 8gVitamin A: 55IUCalcium: 14mgIron: 0.8mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

Gluten Free Oatmeal Cookies with chocolate chips and peanut butter are hard to resist. They're crunchy on the outside, chewy in the middle, and have just the right amount of sweetness!!
Top image is a stack of gluten free oatmeal cookies on a square white plate, middle image is a text overlay, and bottom image is three gluten free oatmeal cookies on a white plate.

More Cookies

  • Salted Caramel Chocolate Chip Cookies
  • Toasted Coconut Butterscotch Oatmeal Cookies

Thanks for sharing this recipe!

  • 3

Reader Interactions

Comments

  1. Diane says

    December 08, 2018 at 1:07 pm

    These were really good cookies. I will make then again.

    Reply

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