Gluten-Free Peanut Butter Oatmeal Cookies
User Reviews
4.7
Gluten-Free Peanut Butter Oatmeal Cookies
Description
Gluten-Free Peanut Butter Oatmeal Cookies start with creaming softened butter, peanut butter, and brown sugar until smooth, then incorporating vanilla and egg. Gluten-free all-purpose flour, baking powder, salt, optional cinnamon, and gluten-free rolled oats are mixed in to form a thick dough. Refrigerating the dough helps prevent spreading during baking and improves texture. Rolling the dough into balls and pressing with a fork creates the traditional peanut butter cookie look.
Baked at 350°F until the edges turn golden, these cookies balance a chewy inside with slightly crisp edges. The oats add texture and heartiness, while the peanut butter provides rich nuttiness. These cookies can be enjoyed as a snack or dessert alongside milk or tea.
Substitutions in the notes suggest using coconut sugar and maple syrup for sweetness alternatives, providing options for flavor variations or dietary preferences.
Ingredients
- ½ cup butter softened, unsalted
- ⅔ cup brown sugar
- 1/2 cup peanut butter creamy
- 1 tsp vanilla extract pure
- 1 egg
- 1 cup all-purpose flour gluten-free
- 1/2 tsp baking powder
- ¼ tsp salt sea salt
- ½ tsp ground cinnamon optional
- 1 cup gluten-free rolled oats
Instructions
- Add the softened butter, peanut butter, and brown sugar to a stand mixer. Beat on medium-high until completely combined, smooth, and creamy. Scrape the sides of the mixer and beat in the vanilla extract and the egg until combined.
- Add the rest of the ingredients (flour, baking powder, sea salt, cinnamon, and oats...the dry ingredients) and beat on medium-high speed until a thick dough forms.
- Refrigerate the dough for at least 30 minutes
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll balls of dough about 1 inch in diameter and place them on the baking sheet. Use a fork to make a criss-cross indentation, our signature tell tale sign that they are, indeed, peanut butter cookies.
- Bake for 8 to 15 minutes, or until the edges are golden-brown. I do 12 minutes.
- Allow the cookies to cool for 5 to 10 minutes before digging in.
Notes
- Substitute brown sugar with ½ cup coconut sugar plus 2 tablespoons pure maple syrup for a different sweetness profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Cookies
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1of 22 | |
| Calories | 130kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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