Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

These gluten-free peanut butter oatmeal chocolate chip cookies are soft, chewy and packed with chocolate chips and plenty of peanut butter flavor in every bite.

This simple cookie recipe is a DELICIOUS mash-up of some of my favorite cookie recipes. They’ve got all the delightful texture of chewy oatmeal chocolate chip cookies, paired with all the delicious peanut butter flavor of classic peanut butter cookies.

Every bite is soft, chewy and PACKED with chocolate peanut butter flavor. Basically all my favorite things!

Want to know the best part? This gluten-free peanut butter oatmeal cookie recipe starts with simple ingredients you’ll likely already have on hand! Here’s all you need to get started…

Gather Your Ingredients

A simple recipe starts with simple ingredients! Let’s take a look:

• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! (Do not use almond flour, coconut flour or oat flour in this recipe.)
• Certified Gluten-Free Oats. I love a mix of certified gluten-free rolled oats (sometimes labeled old-fashioned oats) and gluten-free quick oats (sometimes labeled quick-cooking oats). Steel cut oats won’t work here!
• Baking Powder & Baking Soda. For the perfect puff & spread.
• A Little Salt. I use kosher salt. If you’re using fine table salt, you may prefer using a pinch less than I suggest.
• Butter. Softened butter is a must!
• Brown Sugar & Granulated Sugar. A mix of light brown sugar & white sugar gives our cookies a moist texture & delicious flavor.
• Creamy Peanut Butter. I love crunchy peanut butter for toast, but this is a time for traditional smooth peanut butter (like JIF or Skippy). I do NOT recommend drippy natural peanut butter. We’ve found natural peanut butter causes the cookies to spread more, and dries the cookies out.
• Eggs & An Egg Yolk. Using two whole eggs + an extra egg yolk gives these cookies a chewy, fudgy texture that’s PERFECT.
• Vanilla. Plenty of vanilla extract. Always.
• Chocolate Chips. I like dark chocolate chips, semi-sweet chocolate chips or a mix for these peanut butter oatmeal chocolate chip cookies! Milk chocolate chips can get too sweet.

How To Make Peanut Butter Oatmeal Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking powder, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside.
2. Cream Butter & Sugar. In the bowl of a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
3. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients to the wet ingredients, and mix until just a few dry patches of the flour mixture remain.
4. Add Mix-Ins. Then, add 2 1/2 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula, until the dough is well blended and the goodies are well distributed.
5. Chill 30 Minutes. Cover the dough and chill 30 minutes in the refrigerator while you preheat the oven.
6. Preheat & Prep. While the dough chills, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way, you can alternate the baking sheet with each batch so you don’t put cool dough on a hot baking sheet.)
7. Scoop & Roll. Working just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon balls of cookie dough. Roll the dough balls smooth between your palms and place 6 cookie dough balls on a prepared baking sheet. (Return the rest of the dough to the fridge in between batches)
8. Bake Cookies. Bake cookies just 8-10 minutes, or until the cookies look just set. They won’t brown much, and the centers should still be a touch soft/underdone. The cookies will continue to bake and set on the cookie sheet. As soon as the cookies come out of the oven, top each cookie with some of the extra chocolate chips. Let the cookies cool 4-5 min on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat this process, alternating baking sheets with each batch.
9. Serve & Store. Enjoy once the cookies have cooled. Store leftover cookies in an airtight container at room temperature 1-2 days, or freeze in a freezer bag up to 2 months.

FAQ + Tricks For The Best Peanut BUtter Oatmeal chocolate Chip Cookies

Don’t Over-Bake! One secret to moist monster cookies is NOT over-baking. I recommend pulling the cookies out when they look set on the top, but they’re still a tiny bit underdone in the centers. They’ll continue to cook as they cool, and they’ll set perfectly if you slightly under-bake them.

Use A Cookie Scoop! We love this large cookie scoop for measuring perfectly even scoops of cookie dough. It’s also great for measuring meatballs, portioning muffin batter, and more. You’ll definitely get plenty of use out of it!

Don’t Use Natural Peanut Butter. One more time, in case you missed it. Natural peanut butter is my favorite for toast, sandwiches and energy bites, but it will cause these peanut butter oatmeal cookies to spread too much and will dry them out. Use a conventional peanut butter, like JIF or Skippy for these gluten-free monster cookies!

Double Up on PB! This variation is for peanut butter lovers! You can use half peanut butter chips + half dark chocolate chips for an extra peanut butter twist!

Can I Make These Dairy-Free? If you need gluten-free dairy-free cookies, you can use vegan butter and dairy-free chocolate chips. The rest of the ingredients are naturally dairy-free!

More Gluten-Free Oatmeal Cookie Recipes To Try

Gluten-Free Oatmeal Scotchies (Butterscotch Oatmeal Cookies)

Gluten-Free Monster Cookies

Gluten-Free Oatmeal Raisin Cookies

Recipe Card

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

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5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 40 minutes
• Yield: 28–30 Cookies 1x
• Diet: Gluten Free

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Description

These peanut butter oatmeal cookies are soft, chewy and packed with chocolate chips and plenty of peanut butter flavor in every bite. YES PLEASE. 

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 3/4 cup (210 grams) gluten-free measure-for-measure flour*
• 1 cup gluten-free rolled oats*
• 1/2 cup gluten-free quick oats*
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1 cup (226 grams) butter, softened
• 1 1/4 cup (250 grams) light brown sugar
• 1/3 cup (66 grams) granulated sugar
• 1 cup creamy peanut butter*
• 2 large eggs, room temperature
• 1 egg yolk, room temperature
• 1 Tablespoon vanilla extract

Mix-Ins & Toppings:

• 2 1/2 cups semisweet chocolate chips, for the cookie dough
• 1/2 cup chocolate chips, for topping the cookies

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Instructions

1. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking powder, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside. 
2. Cream Butter & Sugar. In a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
3. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients, and mix until just a few dry patches remain.
4. Add Mix-Ins. Then, add 2 1/2 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula, until the dough is well blended and the goodies are well distributed.
5. Chill 30 Minutes. Cover the dough and chill 30 minutes in the refrigerator while you preheat the oven.
6. Preheat & Prep. While the dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way, you can alternate the baking sheet with each batch so you don’t put cool dough on a hot baking sheet.)
7. Scoop & Roll. Working just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon balls of cookie dough. Roll the dough balls smooth between your palms and place 6 cookie dough balls on a prepared baking sheet. (Return the rest of the dough to the fridge in between batches)
8. Bake Cookies. Bake cookies just 8-10 minutes, or until the cookies look just set. They won’t brown much, and the centers should still be a touch soft/underdone. The cookies will continue to bake and set on the cookie sheet. As soon as the cookies come out of the oven, top each cookie with some of the extra chocolate chips. Let the cookies cool 4-5 min on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat this process, alternating baking sheets with each batch.
9. Serve & Store. Enjoy once the cookies have cooled. Store leftover cookies in an airtight container at room temperature 1-2 days, or freeze up to 2 months.

Notes

• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! We highly recommend weighing the flour (and other dry ingredients) for the best results, but if you don’t have a kitchen scale, we recommend using the scoop and level method to avoid packing too much flour into the measuring cup. (If your cookies don’t spread properly, you likely added too much flour!)
• Peanut Butter. Do NOT use natural peanut butter for these cookies, or they’ll spread too much & dry out faster. Use a traditional peanut butter spread, like JIF or Skippy.
• Oats. If needed, you can use all rolled oats or all quick oats for these cookies. I just love the texture you get from using a mix!

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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