Where are my peanut butter lovers?! These gluten-free peanut butter oatmeal cookies are ooey-gooey, soft, and chewy.
The best part? These cookies are gluten-free and we’re using pantry-friendly, plant-based ingredients including oats, natural peanut butter, and vegan milk.
I don’t have much of a sweet-tooth, but when I do, it comes in full-force. And that urge for sweet usually needs to be satisfied with something fatty, sweet, and wholesome – these cookies are exactly that.
Instead of doing my usual spoon-to-peanut-butter dunk, I decided to crank on the oven and get it ready for a batch of cookies.
By the way, if you want the benefit of a cookie without actually having to bake it, check out our gluten-free raw cookie dough.
I wanted a peanut butter oatmeal cookie that didn’t require any special flours, using the stuff that can be found in most kitchen pantries. So, I decided to make this cookie live up to its name – and we’re using oat flour along with whole old-fashioned oats.
Perhaps these cookies are semi-healthy? My husband told me they are, but I’d say they are healthier than other cookies? They are gluten-free, egg-free, oil-free, butter-free…but we’re still sneaking in the sugar. You be the judge.
What To Expect From These Peanut Butter Oatmeal Cookies
- This cookie recipe is going to yield a soft and chewy texture. Unfortunately for my crispy cookie lovers, this one might not be for you. I love soft cookies, so that’s what I am going for here.
- Any vegan milk is fine in this recipe, whether that’s soy, oat, almond, or cashew. Use what’s available to you or what you prefer. I used soy milk because that is what we usually have stocked up.
- Don’t cook the cookies beyond their bake time. They will look undercooked after their time is up, but they will firm up and darken as they cool. Also, I highly recommend using a cooling rack for the cookies. A rack helps the air circulate the bottom of the cookies so you’re not left with soggy cookie bottoms.
- These are not your typical cookies – they are fibrous and rich in protein. They are also dense, which means we’re going to flatten the cookies out with a fork before baking to help their shape.
If you’re looking for a breakfast recipe with more protein, check out our peanut butter protein baked oats.
Kitchen Equipment Needed
I like to keep my recipes easy, using affordable and accessible kitchen equipment. Although there are benefits to hand mixers, stand mixers, and cookie scoopers – they are also not in everyone’s kitchen.
I’ll be using a basic but functional mixing bowl, a whisk, and a spatula. To scoop the cookie dough, I simply measure out a tablespoon, roll into a ball, and place it on the baking sheet.
I also highly recommend using a kitchen scale – which is an item I use often for accuracy’s sake. Measuring cups and spoons aren’t always accurate or consistent – measuring by weight is.
Nutritional Value For Each Serving/Cookie
These cookies yield about 12, small cookies, depending on the size you’re going for. I like them smaller, so I scoop about 1 tablespoon of cookie dough for each cookie.
Here’s the breakdown for each cookie:
- 98 calories
- 15 grams of carbohydrates
- 4 grams of fats
- 1.5 grams of protein
What To Eat With Oatmeal Cookies
I love to eat cookies as-is, but these cookies pair perfectly with a glass of cold soy milk. Or, if you want to indulge, serve it up with a few scoops of vegan ice-cream.
I’ve also snuck a few licks off the “raw” cookie dough – which you’re more welcome to dig into. You just won’t need the baking soda or baking powder.
Enjoy these cookies as a snack, breakfast, or healthy dessert!
How To Store
If you want to store your cookies in something more presentable, go for a cute cookie jar.
Not sure how to eat plant-based on a budget? Check out our free guide!
Gluten-Free Peanut Butter Oatmeal Cookies
- In a mixing bowl, mix brown sugar, peanut butter, vegan milk, and vanilla extract. Stir together until smooth.
- Add the oat flour, whole oats, and baking powder to the wet ingredients. Using a silicone spatula or spoon, gently mix until well combined. Then, fold the chocolate chips into the cookie batter. Chill the cookie dough in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop out about a tablespoon of cookie dough for each cookie and place it onto the baking sheet. Gently flatten each cookie ball with a fork. Bake for 15 minutes.
- Cool cookies on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool for another 15 minutes.
Did you try out these Gluten-Free Peanut Butter Oatmeal Cookie recipe?