Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free)
Crispy and filled with rich chocolate chunks, these peanut butter oatmeal cookies are the perfect snack or sweet treat for peanut butter lovers. Ready in under 30 minutes, you’ll be baking these over and over again! Gluten-free and dairy-free too.
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Peanut Butter + Oatmeal + Chocolate = Divine Combination
It’s hard to think of a more decadent and delicious combination than peanut butter and chocolate together, and we’ve got peanut butter chocolate buckeyes, peanut butter chocolate thumbprint cookies, and these no-bake peanut butter crunch bars to prove it.
Today, we’re adding oatmeal to the mix, and making these delicious oatmeal cookies that are filled with peanut butter and chocolate, topped off with flaky sea salt to finish.
They’re great as a grab-and-go breakfast, an anytime snack, or even as a light dessert. YUM!
Life doesn’t get much better than this, does it?
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients required for this gluten-free peanut butter oatmeal cookie recipe are easily accessible at the local grocery store (nothing fancy required!).
- Super Easy to Make: Preparing these PB oatmeal cookies is uncomplicated. All you need to do is mix the wet and dry ingredients together before folding in the chocolate, rolling into balls and baking!
- Totally Gluten-Free & Dairy-Free: The best part is that these oatmeal peanut butter cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these peanut butter oatmeal cookies recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Gluten-Free 1:1 Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Gluten-Free Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because while oats are naturally gluten-free, they are often processed in the same facilities as gluten-containing grains, and there is a the risk of cross-contamination). I used old-fashioned oats (rolled oats), but you can also use quick oats if you like.
- Peanut Butter: I used creamy peanut butter, but feel free to use chunky or crunchy peanut butter if you prefer.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Baking Powder: Baking powder is the only leavening agent to help the cookie dough rise a little, so make sure you add it in.
- Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
- Sugar: I used a mix of brown sugar and granulated sugar. Alternatively, you can also use light brown sugar or cane sugar if you prefer.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you are not a fan of vanilla, feel free to leave it out.
- Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate instead.
- Sea Salt: If you like the contrast of sweet and salty, adding a pinch of sea salt will balance out the sweetness of the chocolate and really elevate these cookies.
How to Make Peanut Butter Oatmeal Cookies:
Beat Butter & Sugar:Â In a large mixing bowl, beat the dairy-free unsalted butter, brown sugar, and granulated sugar together until smooth and creamy.
Add Vanilla & Peanut Butter:Â Add the vanilla extract and peanut butter to the bowl, mixing until well combined.
Add Egg:Â Add the egg and mix again until fully incorporated.
Add Dry Ingredients:Â Add the gluten-free 1:1 flour, xanthan gum (if using), gluten-free oats, salt, and baking powder to the wet mixture. Stir until a homogeneous cookie dough forms.
Fold in Chocolate:Â Finally, fold in the chopped chocolate and chocolate chips, mixing to evenly distribute the chocolate throughout the dough.
Shape Dough into Balls and Place on Cookie Sheet:Â Use a #20 cookie scoop (or approximately 2 tablespoons of dough) to scoop out the cookie dough and roll the dough into evenly sized balls. Place the balls on a parchment-lined baking sheet.
Press Dough & Bake:Â Gently press down each dough ball with the palm of your hand or the back of a spoon. Bake the cookies at 350F (175C) for 14 minutes or until the edges are slightly golden.
Sprinkle With Sea Salt & Serve:Â Remove the cookies from the oven and let them cool on a wire rack. While still warm, sprinkle with a pinch of flaky sea salt (optional).
Dish by Dish Tips:
- Swap Peanut Butter with Other Nut Butters: If you are allergic to peanuts but want to make this recipe, you can use almond butter or cashew butter instead.
- Flatten Dough More for Crispier Cookies: This cookie dough does not spread out much as it bakes. So if you prefer thinner and crispier cookies, make sure to flatten the dough a little more before baking.
- Extra Peanut Butter Flavor: For an even more intense PB flavor, you can substitute the chocolate chips with peanut butter chips instead.
- Bake in Batches: You may need to bake these cookies in a few batches depending on how big your own or baking sheet are.
Other Peanut Butter & Chocolate Recipes:
- Peanut Butter Chocolate Oatmeal Bars (Gluten-Free, Vegan)
- Peanut Butter Chocolate Thumbprint Cookies (Gluten-Free, Vegan)
- Peanut Butter Brownies (Gluten-Free, Dairy-Free)
- Peanut Butter Blossoms (Gluten-Free)
- No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- Homemade Peanut Butter Cups (Gluten-Free, Vegan)
Other Gluten-Free Cookies to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free)
- Total Time: 24 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Crispy and filled with rich chocolate chunks, these peanut butter oatmeal cookies are the perfect snack or sweet treat for peanut butter lovers. Ready in under 30 minutes, you’ll be baking these over and over again! Gluten-free and dairy-free too.
Ingredients
- 1 cup gluten-free 1:1 flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup peanut butter
- 1/2 cup unsalted dairy-free butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup dairy-free chopped chocolate
- 1/4 cup dairy-free chocolate chips
- Pinch of flaky sea salt
Instructions
- Preheat & Line: Preheat your oven to 350F (175C), and line a large cookie sheet with parchment paper.
- Beat Butter & Sugar: In a large bowl, beat the dairy-free unsalted butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add Vanilla & Peanut Butter: Add the vanilla extract and peanut butter, mixing until well combined.
- Add Egg: Add the egg and mix again until fully incorporated.
- Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if using), gluten-free oats, salt, and baking powder to the wet mixture. Stir until a homogeneous cookie dough forms.
- Fold in Chocolate: Finally, fold in the chopped chocolate and chocolate chips, mixing to evenly distribute the chocolate throughout the dough.
- Shape Dough into Balls: Use a #20 cookie scoop (or approximately 2 tablespoons of dough) to scoop out the cookie dough and roll the dough into evenly sized balls.
- Place Cookie Dough Balls on Baking Sheet: Place the balls on a baking sheet lined with parchment paper, leaving 2 inches of space between each cookie.
- Press Dough: Gently press down each dough ball with the palm of your hand or the back of a spoon.
- Bake Cookies: Bake the cookies for 14 minutes or until the edges are slightly golden.
- Sprinkle With Sea Salt: Remove the cookies from the oven and let them cool on a cooling rack. While still warm, sprinkle with a pinch of flake sea salt (optional).
Notes
Gluten-Free 1:1 Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Gluten-Free Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because while oats are naturally gluten-free, they are often processed in the same facilities as gluten-containing grains, and there is a the risk of cross-contamination).
Peanut Butter: I used creamy peanut butter, but feel free to use chunky peanut butter if you prefer. Alternatively, if you are allergic to peanuts but want to make this recipe, you can use almond butter or cashew butter instead.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Baking Powder: Baking powder is the only leavening agent to help the cookie dough rise a little, so make sure you add it in.
Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
Sugar: I used a mix of brown sugar and granulated sugar. Alternatively, you can also use light brown sugar or cane sugar if you prefer.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you are not a fan of vanilla, feel free to leave it out.
Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate instead.
Sea Salt: If you like the contrast of sweet and salty, adding a pinch of sea salt will balance out the sweetness of the chocolate and really elevate these cookies.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
