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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
Recipe Notes
- 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
These cookies can be left out on the counter for up to 3-4 days in an air-tight container or reusable silicone bag.
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
Ingredients
- ¼ cup brown sugar (40 grams)
- ¼ cup natural, smooth peanut butter (64 grams, no added salt or sugar)
- ⅓ cup warm vegan milk
- ½ teaspoon vanilla extract
- 1 cup oat flour (80 grams)
- ½ cup whole old-fashioned oats (40 gram)
- 1 teaspoon baking powder
- 2 tablespoons vegan chocolate chips (30 grams)
Instructions
- 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.
Notes
- To make oat flour, simply take old-fashioned oats and blend them until they are flour-like. You can use just about any blender. I use my Oster blender or Nutribullet - depending on how large of a batch I am blending up.
Nutrition
Did you try out these Gluten-Free Peanut Butter Oatmeal Cookie recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
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Jackie
Wow! Love these simple and tasty cookies. Just follow the recipe and they will come out delicious! Thanks for sharing!
Aly Michell
Hi Jackie! Thank you for trying out the peanut butter oatmeal cookies! I am glad you enjoyed them!