These cookies combine two of my favorites — peanut butter & oatmeal chocolate cookies into one, deliciously chewy cookie! They’re also gluten-free, naturally-sweetened, and can easily be made vegan.
These cookies combine two of my favorite cookie recipes — peanut butter & oatmeal chocolate cookies into one, deliciously chewy cookie! They’re also gluten-free, naturally-sweetened, and can easily be made vegan.
Friends, I was on a serious mission with these Gluten-Free Peanut Butter Oatmeal Cookies. I wanted them to be gluten-free and naturally sweetened AND chewy.
And not just delicious “for a gluten-free, naturally-sweetened cookie” but delicious, period.
After almost a dozen trial batches, I did it! I also hacked some dietary variations for you! There’s a vegan option and a flourless version, too, similar to a monster cookie. And they all have simple ingredients you can easily find.
These cookies are SO good. They start off with that perfect cookie texture — slight crisp on the edges and a gooey, soft center. As they cool (and get better the next day even!) they take on this ultra chewy texture. My favorite cookie texture.
Getting gluten-free cookies to be chewy is a challenge. The peanut butter and rolled oats help, but do you know what made the biggest difference in the cookies staying chewy for a few days?
Yep. I made these several times with regular brown sugar and with coconut sugar and the coconut sugar cookies had the best texture by far!
I use this coconut sugar from Amazon (on subscription, even) and it’s my favorite!
Coconut sugar is a great substitution for regular brown sugar and has a similar caramel-y taste.
Can I use another kind of natural sweetener?
Yes, if it’s granulated. Don’t use honey or maple syrup or it will throw off the moisture balance in the cookie dough. The wet ingredients and dry ingredients need to be in the correct proportion to get the texture right in the cookies.
What kind of gluten-free flour blend is best to use in cookies?
The other important ingredient is a gluten-free flour blend that works well in cookies. The Namaste gluten-free blend works beautifully. I find it at Costco, but you can also get Namaste gluten-free flour on Amazon.
If you have a gluten-free blend that replaces all purpose flour well, and you have used it successfully in cookies, then you’d be fine using it here.
Since gluten-free flour blends are all different and may have slightly different absorption rates, check the consistency of the dough if you use a different kind of gluten-free flour than what is recommended.
Either add a little more if the dough is too wet and sticky, or add a tablespoon or two of water or almond milk if the dough is too dry. The cookie dough should scoop easily without crumbling or sticking to your hands.
I don’t recommend using almond flour since it won’t absorb as much moisture as an all-purpose gluten-free blend would.
What kind of gluten-free oats should I use?
I’d recommend using gluten-free rolled oats or quick oats. I don’t recommend using oat flour in this recipe to replace the rolled oats because it would change the texture quite a bit.
If you are concerned about these being completely gluten-free, make sure you buy packaged oats that specifically say “gluten-free” on the package. (Amazon has Bob’s Red Mill GF Oats for a good price!)
Usually regular oats don’t have much gluten at all (maybe just traces), but to avoid cross-contamination, buy them packaged.
What kind of peanut butter is best?
I used the Kirkland brand organic peanut butter sold at Costco. It’s creamy (which I prefer), but you can use any chunky or creamy peanut butter you like. If you use natural peanut butter, be sure to stir it well, so you have a smooth consistency.
Can I use almond butter instead?
Sure! Use any nut butter you like, even cashew butter. Peanut butter has the strongest flavor, so the cookies will definitely taste different if you swap it out.
If you’re avoiding nuts, try these with sunflower seed butter!
Do I have to put chocolate chips in them?
Nope! I love chocolate chips (or melts, or chunks of a dark chocolate bar) in my cookies, but this is optional.
Using butterscotch, caramel, or white chocolate chips would be a good option, too! Or you can leave them all out. They’re great without baking chips, too.
If you’re wanting to reduce the amount of sugar in these cookies, use low-carb chocolate or really dark chocolate. I love Lily’s baking chips. They come in all of those flavors.
More tips for making these Gluten Free Peanut Butter Oatmeal Cookies:
Make sure your butter is room temperature and beat it REALLY well with the butter. And then with the sugar. Getting this all incorporated helps the texture of the cookies a LOT.
Bake these on rimmed baking sheet lined with parchment paper spaced a couple of inches apart. I like to use a cookie scoop.
Bake cookies just until the edges are set and the tops start to look dry. For me, this was exactly 9 minutes. If you bake them until they’re golden brown, they’ll be crispier and not as chewy later.
To keep them at their chewy perfection, store them in an airtight container at room temperature for up to a week for best results.
How to adapt these cookies to be vegan or flourless
To make Vegan Peanut Butter Oatmeal Cookies, use vegan butter or 100% palm oil shortening in place of dairy butter and replace the egg with either a flax egg or a chia egg. (Instructions for this are in the recipe card below.) I have not used coconut oil in these cookies and can’t guarantee the outcome.
To make Flourless Peanut Butter Oatmeal Cookies, I included the adaptations in the recipe card at the bottom of the post. You can even use the adaptation for vegan cookies with this one, too, and it works well! This version has a stronger peanut butter flavor than the original recipe.
If you like this recipe, try one of these other delicious cookie recipes!
More Gluten-Free Cookie & Bar Recipes on Perry’s Plate:
Paleo Chocolate Chip Cookies with Sea Salt – A grain-free version with a hint of sea salt! These are my favorite paleo chocolate chip cookies.
Paleo Samoa Cookie Bars – These are a grain-free, dairy-free, and NUT-free cookie bar inspired by Samoa Girl Scout Cookies.
Flourless Peanut Butter & Jelly Bars – PB&J is a classic combo and fabulous in these gooey cookie bars.
Paleo Chocolate Chip Fudge Bars – Paleo-friendly cookie bars inspired by the fudgey oat bars I ate as a kid.
Maple-Glazed Apple Cookies – These aren’t gluten-free as written, but I bet they’d be great using the Namaste flour blend!
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup smooth peanut butter
- 2 cups coconut sugar
- 2 eggs
- 2 cups gluten-free rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1 cup gluten-free flour blend (I use Namaste for these)
- 1 cup dark chocolate chunks or melts
- Preheat oven to 350 degrees F. Line a couple of baking sheets with parchment paper or prep them with nonstick spray.
- Put the softened butter and peanut butter in a large bowl (or the mixing bowl of a stand mixer). Beat for 3-4 minutes until no lumps remain. Add sugar and beat for another 3-4 minutes.
- Add the eggs, one at a time, and beat for about 30 seconds after each.
- Add the oats, baking soda, cinnamon, salt, and flour; beat them all together just until the flour is incorporated.
- Stir in the chocolate chunks.
- Scoop out the dough into 1 1/2-2 inch balls and put them on a cookie sheet a couple of inches apart.
- Bake for 8-9 minutes until they have spread and the tops look slightly dry. Don't bake them until the edges are browned or they'll be crispy instead of chewy.
- Let them cool for 5 minutes before transferring them to a wire cooling rack. Store them in a lidded container at room temperature. Best eaten within a week.
To make these cookies vegan: Use 100% palm shortening in place of the butter and 2 chia or flax eggs in place of the regular eggs. To make ONE chia/flax egg, mix 1 Tablespoon chia seeds (or 2 Tablespoons milled flaxseed) with 1/4 cup of water. Let it sit for 10 minutes until it becomes gelatinous. Add the mixture to the recipe like you would a regular egg.
To make these cookies flourless and eggless: Omit the flour, use 1 cup of peanut butter and 3 cups of oats. You can also take this a step further and make them vegan by using palm shortening and chia eggs.
- You can use chunky peanut butter if you like. I just prefer smooth.
- If you'd rather not use coconut sugar, you can use regular brown sugar. They won't be quite as chewy the next day, but they'll still be tasty.
- I use Namaste brand gluten-free flour blend because it works really well in cookies. (linked below)
- I linked to the coconut sugar I use as well. I have this on my Amazon subscription and it's my favorite.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Dark Chocolate Chips by Lily's | Stevia Sweetened
Bob's Red Mill Gluten Free Old Fashion Rolled Oats, 32-ounce (Pack of 4)
Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz
BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 24 Ounce
Cookie Scoop Set
Nutrition InformationYield 36 Serving Size 1 cookie
Amount Per Serving Calories 153Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 102mgCarbohydrates 21gFiber 1gSugar 14gProtein 2g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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