Oatmeal Peanut Butter Cookies (Gluten Free)

Oatmeal Peanut Butter Cookies (Gluten Free) are delicious cookies made with peanut butter, oats, and other simple ingredients, without any gluten-containing flour. They are perfect for those with gluten sensitivities or those looking for a gluten-free treat.

I’ve got an incredible recipe to share with you today – oatmeal peanut butter cookies that are completely flourless! That’s right, no flour at all, not even the gluten-free kind. These cookies are naturally gluten-free and happen to be one of the simplest recipes on my blog. Plus, there’s no need to chill the dough. And the best part? They’re packed with nutritious peanut butter.

The story behind these Oatmeal Peanut Butter Cookies starts with me having some free time and a half-empty jar of peanut butter sitting in my pantry. We rarely eat peanut butter straight from the jar; it’s mainly used for baking in our household. This particular jar had been sitting around for a while, so I decided it was time to put it to good use.

I’ve also been trying to cut down on gluten lately due to some health issues, which is why this recipe from the Food Network caught my attention. Can you make cookies with just peanut butter, sugar, and an egg? Turns out, you absolutely can. And let me tell you, they’re surprisingly delicious!

These cookies are a perfect example of simplicity at its finest. With just a few basic ingredients, you can whip up a batch of irresistible treats that are sure to satisfy any sweet craving. So go ahead, give them a try – you won’t be disappointed!

How To Make Oatmeal Peanut Butter Cookies (Gluten Free)

INGREDIENTS

  • 265g (1 cup) peanut butter
  • 100g (½ cup) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 75g (¾ cup) rolled oats (gluten-free if needed)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 100g (½ cup) dark chocolate chips (semi-sweet or bittersweet)

INSTRUCTIONS

Step1:

Preheat the oven to 180°C / 350°F (160°C fan) and line two baking sheets with parchment paper or silicone baking mats.

Step2:

In a stand mixer or large bowl, beat together the peanut butter and sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.

Step3:

Mix in the oats, bicarbonate of soda, and chocolate chips until fully incorporated.

Step4:

Roll the dough into balls (about 2 tablespoons each) and place them on the lined baking trays. Flatten the cookies with your hand or the bottom of a glass.

Step5:

Bake for 10-12 minutes, until slightly golden around the edges. Remove from the oven and let cool on the baking sheet.

Optional: Press a few extra chocolate chips into the tops of the cookies while they’re still warm.

NOTES

  • Cheaper peanut butter brands like Sun-Pat or Skippy work best for this recipe.
  • Use gluten-free rolled oats if making for someone with celiac disease.

Serving Suggestions for Oatmeal Peanut Butter Cookies

Milk and Cookies: Enjoy these cookies with a cold glass of milk for a classic and comforting snack.

Coffee or Tea: Pair these cookies with a hot cup of coffee or tea for a cozy afternoon treat.

Dessert Platter: Include these cookies on a dessert platter alongside other sweet treats for a variety of flavors.

Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for indulgent ice cream sandwiches.

Gifts or Party Favors: Package these cookies in decorative bags or boxes to give as gifts or party favors for special occasions.

Picnics or Outings: Pack these cookies in a container for a portable snack to enjoy during picnics, hikes, or other outdoor outings.

Variations of Oatmeal Peanut Butter Cookies

Nutty Twist: Add chopped nuts such as pecans, almonds, or walnuts to the cookie dough for an extra crunch and nutty flavor.

Fruity Flair: Mix in dried fruit such as raisins, cranberries, or chopped apricots to add a burst of sweetness and chewiness to the cookies.

Chocolate Lover’s Dream: Replace the dark chocolate chips with milk chocolate chips, white chocolate chips, or a combination of all three for a decadent chocolate experience.

Spiced Sensation: Add a teaspoon of ground cinnamon or a pinch of ground nutmeg to the cookie dough for a warm and cozy flavor profile.

Protein Power: Incorporate a scoop of protein powder into the cookie dough to boost the protein content and create a more substantial snack option.

How to Store

To store Oatmeal Peanut Butter Cookies (Gluten Free), allow them to cool completely to room temperature before storing. Then, place the cookies in an airtight container or sealable plastic bag, separating layers with parchment paper to prevent sticking. Store the cookies at room temperature for up to 5-6 days for optimal freshness. Alternatively, you can freeze the cookies in a freezer-safe container or bag for up to 3 months. To thaw frozen cookies, simply leave them at room temperature for about 30 minutes or microwave them briefly until warmed through. Enjoy!

Conclusion

These Oatmeal Peanut Butter Cookies (gluten-free) are yummy and easy to make. They’re great for satisfying your sweet tooth and can fit different dietary needs. Whether you enjoy them with milk, coffee, or as part of a dessert spread, these cookies are a hit. And with different flavors and ways to serve them, there’s something for everyone. So, bake a batch, store them for later, and enjoy a tasty treat whenever you want!

FAQ

Can I use regular peanut butter instead of natural peanut butter for this recipe?

  • Yes, you can use either natural or regular peanut butter interchangeably in this recipe. Just be aware that the texture and flavor may vary slightly depending on the type of peanut butter used.

Can I substitute the brown sugar with another sweetener?

  • While brown sugar adds a nice flavor to the cookies, you can substitute it with granulated sugar, coconut sugar, or a sugar substitute if preferred. Keep in mind that the flavor and texture of the cookies may differ slightly with different sweeteners.

Can I omit the chocolate chips from the Oatmeal Peanut Butter Cookies recipe?

  • Absolutely! If you prefer your cookies without chocolate chips, feel free to leave them out or substitute them with chopped nuts, dried fruit, or additional oats for added texture.

Can I freeze the cookie dough for later use?

  • Yes, you can freeze the cookie dough for future baking. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

Can I make smaller or larger cookies with this recipe?

  • Yes, you can adjust the size of the cookies to your preference. For smaller cookies, use less dough and reduce the baking time accordingly. For larger cookies, use more dough and increase the baking time as needed. Just be sure to space the cookies apart on the baking sheet to allow for spreading.

Gluten-free Peanut Butter Oatmeal Cookies

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Soft baked peanut butter and oatmeal cookies, studded with dark chocolate chips, and no flour in sight!

Ingredients

  • 265g (1 cup) peanut butter

  • 100g (½ cup) light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 75g (¾ cup) rolled oats (gluten-free if needed)

  • 1 teaspoon bicarbonate of soda (baking soda)

  • 100g (½ cup) dark chocolate chips (semi-sweet or bittersweet)

Directions

  • Preheat the oven to 180°C / 350°F (160°C fan) and line two baking sheets with parchment paper or silicone baking mats.
  • In a stand mixer or large bowl, beat together the peanut butter and sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.
  • Mix in the oats, bicarbonate of soda, and chocolate chips until fully incorporated.
  • Roll the dough into balls (about 2 tablespoons each) and place them on the lined baking trays. Flatten the cookies with your hand or the bottom of a glass.
  • Bake for 10-12 minutes, until slightly golden around the edges. Remove from the oven and let cool on the baking sheet.
  • Optional: Press a few extra chocolate chips into the tops of the cookies while they’re still warm.
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