Easy Gluten Free Oatmeal Cookies with Peanut Butter
Oatmeal cookies are such a classic treat. What I love most about oatmeal cookies is that you can easily customize them with different flavors and add-ins. And one of my favorite ways to up the flavor in my gluten free oatmeal cookies is by adding peanut butter and chocolate chips. These delicious loaded oatmeal cookies are a delicious treat that everyone in the family is sure to love — they one of our favorite gluten free cookies.
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If you’re searching for a replacement for your favorite oatmeal cookies, look no further! This gluten free oatmeal cookies recipe is the perfect alternative to traditional oatmeal cookies. And the best part is that they’re so yummy, you’d never guess they were gluten free Christmas cookies!
In addition to being so easy to make, my favorite party about this recipe for gluten free oatmeal cookies is that it can be customized to fit your tastes and dietary restrictions. These gluten free cookies can be adjusted by taking out the ingredients you don’t like (or can’t eat) and adding some of your favorite add-ins instead.
How to Make Gluten Free Oatmeal Cookies
To make this easy recipe for gluten free chocolate chip cookies, you’ll only need a few simple ingredients:
- Butter
- Brown sugar
- Sugar
- Egg
- Gluten free baking flour
- Gluten free quick cooking oats
- Vanilla
- Salt
- Baking soda
- Baking powder
- Peanut butter
- Chocolate chips
- Peanut butter chips
- M&Ms
After reading that list of simple ingredients, I bet you’re ready to start making these delicious gluten free peanut butter cookies so you can eat them yourself, right? The first step toward making your own loaded oatmeal cookies is to beat the butter and sugars together until they’re well combined. The mixture will be light in color and fluffy when it’s ready.
Next, add the creamy peanut butter and beat until it’s mixed well into the sugar mixture. If you would like to make these cookies nut-free, simply skip this step and leave the peanut butter out of the recipe altogether.
After mixing in the peanut butter, add the eggs and beat until well combined. Set this bowl aside for a few minutes while you prepare your dry ingredients.
In a separate bowl, mix together the gluten free baking flour (I always use Bob’s Red Mill 1-to-1 Baking Flour), baking powder, salt, and baking soda. Use a whisk to mix all the dry ingredients together and work out any lumps in the flour.
Since the dough for these gluten free oatmeal cookies becomes pretty thick, it’s a good idea to mix the dry ingredients into the sugar mixture in increments. Start by adding half the dry ingredients and using your mixer to blend everything together. Then, add the remaining dry ingredients. If the dough becomes too thick, simply mix the remaining flour mixture into the dough with a wooden spoon or spatula.
After all the dry ingredients have been thoroughly mixed in, add the gluten free quick cooking oats. Finding this type of oatmeal can sometimes be difficult. If you can’t find quick cooking oats but are able to find traditional gluten free oats, you can easily make your own. Just add the same amount of traditional oats to your blender or food processor and blend until they resemble quick cooking oats.
When you have mixed in the oats, it’s time to add the chocolate and peanut butter chips. Add both chips to the dough and stir until their well combined. And if you’re trying to make these cookies nut free, swap out the peanut butter chips for caramel chips or additional chocolate chips instead.
Use a 1/4-cup measuring cup to scoop out the gluten free cookie dough. Form a ball with the dough, place it on a cookie sheet lined with parchment paper, then press the dough balls down slightly. Make sure to give your cookies plenty of room to spread as they cook — leave at least two inches between each cookie. Before placing your cookies in the oven, top each one with a few M&Ms to add a little more chocolate flavor to each cookie.
Bake your cookies for 16 to 18 minutes, until the outer edges are just beginning to brown but the center of the cookies are still soft. Allow the cookies to cool on the warm baking sheet for around five minutes, then transfer them to a wire cooling rack to cool completely.
The Best Gluten Free Oatmeal Cookies
This easy recipe for gluten free oatmeal cookies is delicious and simple! But if you have questions as you’re baking, I probably have the answer!
What is the best gluten free flour to use?
I’ve tried a variety of gluten free flours when baking and I have found the best one is Bob’s Red Mill 1-to-1 Baking Flour by far!
How do I know when to take the gluten free cookies out of the oven?
If you want a soft and chewy oatmeal cookie, take out the cookies from the oven when the centers are still soft. Then, let the cookies rest on the warm pan to continue cooking outside the oven. When the center begins to firm up, you can remove them from the pan and place them on a wire cooling rack to finish cooling.
Should I flatten the cookies before baking?
These cookies spread a lot as they’re baking, but I suggest flattening the cookies slightly before you put them into the oven. To flatten the cookies, just press your fingers into the tops of the dough to make a thick disk. You don’t have to fully flatten the cookies before you put them in the oven.
Can I leave out the peanut butter and peanut butter chips?
If you would like to make these cookies nut-free, simply leave out the peanut butter and peanut butter chips. The cookies will still taste great but will be delicious for anyone with nut allergies.
Gluten Free Peanut Butter Oatmeal Cookies
These delicious gluten free oatmeal cookies are loaded with goodies -- including peanut butter, peanut butter chips, chocolate chips, and chocolate candy
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2/3 cup peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups gluten free baking flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups gluten free quick cooking oats
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 1 cup M&Ms
Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, beat together the butter, brown sugar, and white sugar until light and fluffy. Add the peanut butter and vanilla and beat to combine.
In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Add half the dry ingredients to the butter mixture and beat to combine. Add the remaining dry ingredients and mix until well combined.
Stir in the quick cooking oats until well combined.
Add the peanut butter chips and chocolate chips. Stir until mixed.
Use a ¼ cup measuring cup to scoop out balls of dough. Place each dough ball 3 to 4 inches apart on the line baking sheet. Press the balls down slightly and top each ball with 3 to 4 M&Ms.
Bake in the preheated oven for 18 to 20 minutes, until edges of the cookies are golden brown and the center is still soft. Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 151mgCarbohydrates: 33gFiber: 2gSugar: 21gProtein: 5g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
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