Look no further for a delicious and healthy treat! These gluten free peanut butter oatmeal cookies come packed with chocolate chips and burst with flavor!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see full Disclaimer.
Gluten Free Peanut Butter Oatmeal Cookies
Peanut butter. Oatmeal. Chocolate Chips. What do those three have in common? Nothing, other than the fact that they taste AMAZING together.
Gluten Free cookies are one of my favorite things to make. Well, I guess just cookies in general since it is a given that ALL my recipes are gluten free.
Whether they are gluten free, paleo or keto, cookies are my FAV!
These flourless peanut butter oatmeal cookies really take the [cookie] cake though, especially with the chocolate chips. Flourless cookies aren’t always the easiest to make, but using gluten free oats makes it a bit easier (and just as tasty)!
How to Make Gluten Free Peanut Butter Oatmeal Cookies
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add eggs, brown sweetener and regular sweetener to a large bowl. Using hand beaters, cream together.
Add peanut butter, baking powder and salt to the large bowl and mix well with a spatula.
Fold in quick oats and continue to mix well.
Finally, fold in chocolate chips.
Using a cookie scoop (or a large spoon), scoop dough onto baking sheet about 2 inches apart as they will spread during baking.
Bake for 11-13 minutes. Remove from the oven and let cool for 2-3 minutes. Place cookies on a wire rack to continue cooling.
Are Oats Gluten Free?
Yes, oats are naturally gluten free.
However, oats are notorious for having cross-contamination. We will always make sure our oats state gluten free on the package to decrease the chances of cross-contamination.
Do I Have to Use Chocolate Chips?
Definitely not! If you want to forgo the use of chocolate chips, then have at it!
I will say, though, that they won’t quite taste the same and definitely not as sweet. Chocolate is like the magic glue for peanut butter and oatmeal in my book.
Can I Freeze Flourless Oatmeal Cookies?
You most certainly can! My best tip would be to make they are completely set and cooled. Do not put them in the freezer when still soft and warm.
Let them sit on the counter for at least 30 minutes and make sure to remove as much air as possible.
I use this user easy Food Saver vacuum sealer from Amazon. And it works beautifully.
How to Store Oatmeal Cookies
These gluten free peanut butter oatmeal cookies will stay the freshest if you store them in an airtight container.
Many people store cookies on the counter and I admit that I do often as well.
But they will stay freshest the longest if stored properly in the refrigerator.
Kitchen Essentials For Gluten Free Oatmeal Cookies
Only a few essentials for this easy gluten free dessert.
Mixing Bowls – Glass mixing bowls are my favorite! You can see through them, easy to clean AND they match!
Cookie Dough Scoop – You can also use a spoon, but I like the cookie dough scoops as it makes all the cookies a uniform size (yes, I’m a bit OCD).
Baking Sheet – I have tried MANY baking sheets and these are by FAR my favorite.
Parchment Paper – On occasion I use regular white parchment paper when I run out (I have a big Costco roll that just sits there) but usually I try to use these unbleached sheets.
Other Gluten Free Desserts From The Gluten Free Option
- 2 eggs, room temperature
- ½ cup low carb brown sweetener, packed (I use Swerve)
- ½ cup low carb sweetener (I use Lakanto Monkfruit)
- 2 cups natural peanut butter (no sugar added)
- 1 cup gluten-free quick oats
- 2 teaspoons baking powder
- pinch of sea salt
- 1/2-3/4 cup chocolate chips (I use Lily's Baking Chips)
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add eggs, brown sweetener and regular sweetener to a large bowl. Using hand beaters, cream together.
- Add peanut butter, baking powder and salt to the large bowl and mix well with a spatula.
- Fold in quick oats and continue to mix well.
- Finally, fold in chocolate chips.
- Using a cookie scoop (or a large spoon), scoop dough onto baking sheet about 2 inches apart as they will spread during baking.
- Bake for 11-13 minutes.
- Remove from the oven and let cool for 2-3 minutes. Place cookies on a wire rack to continue cooling.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- OXO Good Grips Cookie Scoop, Medium, Stainless Steel
- Baking Sheets Set of 2, HKJ Chef Cookie Sheets 2 Pieces & Stainless Steel Baking Pans & Toaster Oven Tray Pans, Rectangle Size 10L x 8W x 1H inch
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Bob's Red Mill Resealable Gluten Free Baking Powder, 14 Oz (6 Pack)
- Lily's Chocolate - All Natural Dark Chocolate Premium Baking Chips - 9 Oz (Pack of 3)
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
- Swerve Sweetener, Brown Bundle, 12 oz pack of 2
Amount Per Serving: Calories: 136Total Fat: 9.5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 70mgCarbohydrates: 8.5gNet Carbohydrates: 6gFiber: 2.5gSugar: .5gProtein: 5g