This easy recipe for Gluten Free Peanut Butter Oatmeal Cookies makes cookies that are soft and chewy in the middle and crispy around the edges.
If you like this recipe, you’ll want to try my recipe for Easy Gluten Free Pumpkin Oatmeal Cookies. My recipe for Gluten Free Cranberry Oatmeal Cookies is also a must-try.
My family enjoys anything with peanut butter in it. I’ve shared my recipes for Gluten Free Peanut Butter Cookies, Gluten Free Peanut Butter Brownies, and Gluten Free Peanut Butter Banana Bread, but this is the first time I’m sharing a recipe with peanut butter and oats.
These soft and chewy cookies are a terrific combination of rolled oats and peanut butter. I use regular, store-bought, creamy peanut butter…nothing fancy.
Most peanut butter is gluten free but always check the label. You can use crunchy peanut butter if you like, but it will change the texture of the cookies.
As for the oats, I always use certified gluten free rolled oats. Pure oats are gluten free, but if they’re processed in a facility that also processes barley, rye, and wheat there’s a possibility for cross-contamination. For more information, see, The Oat-Conundrum: Are Oats Gluten-Free?
This easy recipe comes together quickly, and you can have freshly baked peanut butter oatmeal cookies ready in about 30 minutes.
Why this Recipe Works
- Using brown and white sugar, along with the oats, adds a chewy texture to the cookies.
- The ground cinnamon and vanilla extract give the cookies an extra depth of flavor.
- The combination of creamy peanut butter and rolled oats is hard to beat.
Ingredients You’ll Need:
- Old-Fashioned Oats (certified gluten free) - If you’re making these cookies for someone with Celiac disease, it’s important to use certified gluten free oats. I like Bob’s Red Mill Old Fashioned Rolled Oats.
- Gluten free flour blend - I use Bob’s Red Mill 1 to 1 Baking Flour. If your local store doesn’t carry Bob’s Red Mill you can find it online at Amazon. I haven’t tried the recipe with almond or coconut flour.
- Baking powder and baking soda - The combination adds lift to the cookies.
- Salt - Table salt.
- Cinnamon - Ground cinnamon.
- Butter - Unsalted butter at room temperature. I use unsalted butter so I can control how much salt is in the recipe.
- Peanut butter - I prefer to use a creamy variety of peanut butter.
- Sugar - White granulated sugar.
- Brown sugar - I use golden brown sugar, but light brown sugar will work as well.
- Egg - Use a large room temperature egg.
- Vanilla - Pure vanilla extract.
How to Make Gluten Free Peanut Butter Oatmeal Cookies
- Whisk together oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, beat together butter, peanut butter, and sugars until completely combined.
- Add egg and vanilla and beat until combined.
- Stir dry ingredients into butter mixture until just combined.
- Scoop dough onto prepared baking pans and bake.
- Cool for 5 minutes before removing from the pan.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
In a medium mixing bowl, whisk together the gluten free oats, gluten free flour blend, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, beat together the butter, peanut butter, and sugars until completely combined.
Add the egg and vanilla and beat until completely combined.
Stir the dry ingredients into the butter mixture until just combined.
Use a 1.5-tablespoon scoop to scoop the dough into balls and place on the prepared pans about 2 inches apart.
Bake for 10-12 minutes until the cookies are lightly browned.
Cool cookies on pan for 5 minutes before transferring to a wire rack to cool completely.
Baker’s Tips
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a room temperature egg. Ingredients at room temperature will combine more easily and completely than ingredients right from the fridge.
- Be careful not to over bake the cookies. The cookies should still be soft in the middle when you take them out of the oven. They will firm up while they are cooling on the pan.
- Store leftover cookies in an airtight container. The cookies will last up to 3 days at room temperature or up to a week in the fridge.
If your family enjoys cookies as much as my family does, check out my other gluten free cookie recipes.
Recipe FAQs
You’ll want to use a creamy peanut butter for this recipe. You could use a crunchy variety of peanut butter, but it will change the texture of the cookies.
Natural peanut butter, the kind you have to stir before using, is not a good choice for these peanut butter oatmeal cookies.
Rolled oats are best for this cookie recipe. Quick cooking oats are smaller and thinner than rolled oats and will lead to cookies that fall apart.
Be sure to use rolled oats that are certified gluten free to ensure the cookies are free of gluten.
If you like peanut butter and oatmeal, you need to try this simple recipe for Gluten Free Peanut Butter Oatmeal Cookies. The cookies are soft and chewy in the middle, crispy around the edges, and will disappear quickly.
More Gluten Free Cookie Recipes You’ll Love
- Gluten Free Pumpkin Snickerdoodles
- Gluten Free Chocolate Chip Cookie Bars
- Easy Gluten Free Butter Cookies
- Oatmeal Chocolate Chip Bars (Gluten Free)
- Gluten Free Red Velvet Crinkle Cookies
- No Bake Cookies with Chocolate Chips (Gluten Free)
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Gluten Free Peanut Butter Oatmeal Cookies
Ingredients
- 1 ½ cups old-fashioned rolled oats (certified gluten free)
- ½ cup gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° F. Line baking pans with Silpat liners or parchment paper.
- In a medium mixing bowl, whisk together the gluten free oats, gluten free flour blend, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat together the butter, peanut butter, and sugars until completely combined.
- Add the egg and vanilla and beat until completely combined.
- Stir the dry ingredients into the butter mixture until just combined.
- Use a 1.5-tablespoon scoop to scoop the dough into balls and place on the prepared pans about 2 inches apart.
- Bake for 10-12 minutes until the cookies are lightly browned.
- Cool cookies on pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a room temperature egg. Ingredients at room temperature will combine more easily and completely than ingredients right from the fridge.
- Be careful not to over bake the cookies. The cookies should still be soft in the middle when you take them out of the oven. They will firm up while they are cooling on the pan.
- Store leftover cookies in an airtight container. The cookies will last up to 3 days at room temperature or up to a week in the fridge.
Nutrition
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.
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