Thank you for stopping by, my sweet friends! Today, I’m sharing one of the most requested gluten-free cookie recipes from my kitchen — Peanut Butter Oatmeal Cookies. These cookies are everything we adore: crispy edges, a soft and chewy center, and that rich peanut butter aroma that fills your kitchen as they bake.
These little bites of joy are the perfect balance between nostalgic comfort and wholesome goodness. Whether you’re baking for your kids’ lunchboxes, a cozy afternoon treat, or just because it’s Tuesday (and why not?), these cookies will win hearts in a single bite.
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Overview of Recipe Content
What Are Peanut Butter Oatmeal Cookies?
They’re the sweet spot between a peanut butter cookie and a soft oatmeal cookie — hearty, chewy, and oh-so-satisfying. Naturally gluten-free (thanks to rolled oats instead of flour), they’re ideal for anyone craving something indulgent yet nourishing.
Why You’ll Love Them
- Naturally gluten-free (no special flours needed!)
- Chewy inside, crisp outside — the dream combo
- Packed with protein-rich peanut butter and wholesome oats
- Made in one bowl — minimal mess, maximum flavor
What They Taste Like
Imagine biting into a warm, nutty hug — buttery, slightly caramelized from the brown sugar, with a hint of vanilla sweetness. The oats add chew and texture, while the peanut butter melts in your mouth.
Ingredients You’ll Need
- 1 cup creamy peanut butter (unsweetened or natural)
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 ½ cups old-fashioned rolled oats (certified gluten-free)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ½ cup chocolate chips or chopped peanuts for crunch
Tools Needed
- Mixing bowl
- Wooden spoon or hand mixer
- Baking sheet lined with parchment
- Cookie scoop or tablespoon
Suggested Substitutions
- Nut-free: Use sunflower seed butter or almond butter.
- Sugar swap: Coconut sugar works beautifully.
- Add-ins: Try raisins, shredded coconut, or mini chocolate chips.
How to Make Peanut Butter Oatmeal Cookies
- Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, combine peanut butter, brown sugar, egg, and vanilla. Stir until smooth and glossy.
- Add dry ingredients: Stir in oats, baking soda, and salt. Mix until a thick, sticky dough forms.
- Scoop and shape: Use a cookie scoop to drop dough balls onto the sheet, flattening them slightly with your fingers.
- Bake: 10–12 minutes, until the edges are golden but the centers look just set.
- Cool: Let them rest on the baking sheet for 5 minutes, then transfer to a rack.
Poulef tip: For extra chewiness, let the dough rest 15 minutes before baking — the oats absorb moisture, making every bite irresistibly tender!
What to Serve with Peanut Butter Oatmeal Cookies
Pair these cookies with:
- A tall glass of cold milk (classic!)
- A scoop of homemade banana ice cream
- Or crumble them over Protein Cookie Dough for a playful dessert twist.
Tips for Making It Perfect
- Don’t overbake — the cookies firm up as they cool.
- Use creamy peanut butter for the best texture.
- For thick cookies, chill the dough for 20 minutes.
- Press a fork gently on top for that classic crisscross pattern!
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies up to 3 months.
- Reheat: Pop one in the microwave for 10 seconds for a warm, fresh-baked feel.
General Information
These cookies are inspired by my grandmother’s peanut butter bars — but with a wholesome, gluten-free twist. Perfect for holiday platters, bake sales, or quick weekday snacks.
Try these other cozy recipes next:
Frequently Asked Questions
Q1: Can I make these dairy-free?
Absolutely! These cookies are naturally dairy-free — just check your chocolate chips if you use them.
Q2: Can I use quick oats?
You can, but old-fashioned oats give a chewier texture.
Q3: Do I need to chill the dough?
It’s optional, but chilling helps them bake thicker and chewier.
Q4: Can I double the recipe?
Yes — this recipe doubles easily for a crowd.
Conclusion
These Gluten-Free Peanut Butter Oatmeal Cookies are the kind of bake that never lasts long in my house — sweet, nutty, and soul-soothing! Whether it’s your first gluten-free bake or your hundredth, this one’s a keeper.
Try next:
Interactive Elements
If you make these cookies, I’d love to see your photos!
Tag me on Pinterest or drop a comment below with your review — it makes my day to see your kitchen magic.
Nutritional Information
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| Serving Size | 1 cookie |
|---|---|
| Calories | 180 |
| Fat | 10g |
| Saturated Fat | 2g |
| Carbohydrates | 18g |
| Sugar | 9g |
| Protein | 6g |
| Fiber | 2g |
| Sodium | 80mg |
Irresistibly Chewy Gluten-Free Peanut Butter Oatmeal Cookies You’ll Fall in Love With
- Total Time: 22 minutes
- Yield: 16 cookies 1x
Description
These Gluten-Free Peanut Butter Oatmeal Cookies are crispy on the outside, soft and chewy in the middle, and loaded with rich peanut flavor. Made with just a handful of pantry staples, they’re a wholesome, naturally gluten-free treat everyone will love!
Ingredients
1 cup creamy peanut butter
¾ cup light brown sugar, packed
1 large egg
1 ½ cups old-fashioned rolled oats (certified gluten-free)
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips or chopped peanuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine peanut butter, brown sugar, egg, and vanilla extract. Stir until smooth and glossy.
3. Add rolled oats, baking soda, and salt. Mix until a thick, sticky dough forms.
4. Fold in chocolate chips or chopped peanuts if using.
5. Scoop about 1½ tablespoons of dough per cookie onto the prepared baking sheet. Flatten slightly with your fingers or a fork.
6. Bake for 10–12 minutes, until edges are golden and centers are just set.
7. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
8. Enjoy warm or store for later!
Notes
✨ Tip: For extra chewy cookies, let the dough rest for 15 minutes before baking so the oats can absorb some moisture.
🌰 These cookies freeze beautifully — store in an airtight container for up to 3 months.
🥛 Pair with a glass of cold milk or crumble over ice cream for dessert!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9
- Sodium: 80
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 20
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Lydia Madisyn
Lydia Madisyne is a food lover and recipe creator who believes cooking is all about love, comfort, and connection. On poulef.com, she shares wholesome, flavorful dishes and everyday inspiration to make your kitchen a place of joy.
