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
