Gluten-Free Chocolate-Dipped Oat Peanut Butter Cookies

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Gluten-Free Chocolate-Dipped Oat Peanut Butter Cookies are the easiest cookies in the world to make and they only have 7 ingredients! Completely flourless and one of the most satisfyingly chewy cookies you will have the pleasure to bake. The cheeky chocolate coating make these easy cookies a serious winner! Directions for converting the cookie to vegan and refined sugar-free are also included below.

If love affairs were cookies then I am going all in, declaring myself a taken woman and gearing myself up to run off with these Gluten-Free Chocolate-Dipped Oat Peanut Butter Cookies as soon as they give me the nod. They are a perfect combination of peanut butter, oats and chocolate. So easy to make that my toddler quite happily gets stuck in and an incredibly quick turn around - ready in just 25 minutes total.

Why are these cookies so darn good??

• Only 7 ingredients.
• They take about 5 minutes to read the recipe and gather ingredients, 5 minutes to mix together, 5 minutes to roll them out and 8 minutes in the oven so ready in under 25 minutes.
• Completely flourless - just oats! If you are looking for a gluten-free peanut butter cookie recipe then you can't get any easier.
• Dairy-free (if you use vegan dark chocolate)
• Loaded with hunger satiating peanut butter.
• That final chocolate dip! Actually not a game changer - the cookies are good without as well - but why wouldn't you want chocolate peanut butter cookies???

If you would like more flourless baking recipes then CLICK HERE >>> BEST FLOURLESS BAKES

What do we need?

• Oats - rolled oats (gluten-free) are the ones to use here.
• 1 egg - needed for binding it all together
• Soft light brown sugar - gorgeous toffee sweetness. You can substitute for coconut sugar if you want them to be refined sugar-free.
• Natural peanut butter - we need a lot of this and it must be unsweetened and natural. Check the ingredients - the only ones should be peanuts!
• Bicarbonate of soda
• Chocolate - 70% dark chocolate is the best choice
• Flaky sea salt - for sprinkling on at the end.
• Peanut Butter - our most important ingredient

Top tips for the Peanut Butter

You must use it from the top of the jar when it’s still beautifully golden and runny. You don’t want the hard stuff that’s been languishing at the bottom of the jar for a few weeks as the cookies won’t have enough moisture to hold together.

However, I have made them with the peanut butter remnants at the bottom of the jar and if that’s all you have and can’t be bothered to nip to the shops then just add a tablespoon or two of milk (I used coconut milk) for extra moisture.

Love peanut butter? Me too!!! Maybe you'll love these recipes as well:

• Black Sesame Peanut Butter Brownies - gluten-free
• Chocolate Peanut Butter Caramel Crunch Cups - no-bake recipe
• Salted Peanut Butter Blond Chocolate Mousse - no-bake recipe
• Chocolate Peanut Butter Crispy Bars - no-bake recipe
• Banana Peanut Butter Streusel Muffins - these are vegan and gluten-free too!

How do you make these easy Oat Peanut Butter Cookies?

For full recipe instructions go to the recipe card at the end of this post.

1. Whisk the egg and sugar together in a large mixing bowl until pale and smooth.
2. Add the peanut butter, oats, bicarbonate of soda and sea salt and mix until the batter is smooth and thick.
3. Roll into 12 balls and place on a baking sheet a couple of inches apart. Press down slightly so the top of the cookies are flat.
4. Bake for 6-8 minutes until the cookies are just turning golden.
5. Dip into melted chocolate and sprinkle on sea salt.

Shop the recipe >>> Large Baking Sheet

Pro Tip - You do not need to keep these cookies in the fridge but if you are going through a bit of a heat wave these cookies taste so good chilled! The crackle of chocolate is glorious.

FAQs

How long do they keep for?

They keep well for up to 5 days in a cool airtight tin.

Can you make these vegan?

Yes - the vegan versions are good too. Just replace the egg with a chia egg. You make the chia egg with 1 tablespoon ground chia seeds whisked into 3 tablespoons water and left to set for 5 minutes in the fridge. Add to the recipe in place of the regular egg.

Can you make these refined sugar-free?

Yes - you can replace the brown sugar with either coconut sugar or dates. If you want to use the date version then mix 8 pitted medjool dates in a food processor with a splash of water until they become a smooth puree. Add the puree to the rest of the ingredients in place of the sugar. The mixture will be a little stickier before going into the oven but comes out pretty much the same cookie consistency.

I urge you to give these gorgeous oat peanut butter cookies a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Chocolate-Dipped Oat Peanut Butter Cookies

Georgina Hartley

Gluten-Free Chocolate-Dipped Oat Peanut Butter Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake.

Print Recipe Pin Recipe

Prep Time 18 mins

Cook Time 7 mins

Course Dessert

Cuisine British

Servings 12 cookies

Calories 268 kcal

Ingredients

  

1x2x3x

• ▢ 1 egg*
• ▢ 100 g soft light brown sugar*
• ▢ 300 g natural peanut butter
• ▢ 125 g jumbo rolled gluten-free oats
• ▢ 1 teaspoon bicarbonate of soda
• ▢ ¾ teaspoon sea salt - plus extra for sprinkling
• ▢ 100 g dark chocolate - melted

Instructions

 

• Pre-heat oven to 180°C / 160°C / gas mark 4.
• Whisk the egg and sugar together in a large mixing bowl until pale and smooth.
• Add the peanut butter, oats, bicarbonate of soda and sea salt and mix until the batter is smooth and thick.
• Using the palms of your hands roll up the dough into balls of about 45g each and place on a baking sheet a couple of inches apart. Press down slightly so the top of the cookies are flat.
• Bake for 6-8 minutes until the cookies are just turning golden.
• Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.
• Dip each cookie in melted chocolate and sprinkle on sea salt then leave to set on a large tray lined with baking parchment.

Notes

You must use natural peanut butter which is unsweetened and unsalted. Make sure it's the drippy peanut butter from the top of the tub, rather than the hardened stuff languishing the bottom.

*For a vegan cookie, replace the egg with 1 chia egg. (1 tablespoon ground chia seeds whisked into 3 tablespoons water and left to set for 5 minutes in the fridge. Use then the way you would the normal egg)

*For a refined sugar-free cookie, replace the sugar with 8 pitted medjool dates, mixed in the food processor with a splash of water until it becomes a smooth puree. The mixture will be a little stickier before going into the oven but comes out pretty much the same cookie consistency.

Nutrition

Calories: 268kcalCarbohydrates: 24gProtein: 8gFat: 16gSaturated Fat: 5gCholesterol: 13mgSodium: 368mgPotassium: 268mgFiber: 2gSugar: 13gVitamin A: 20IUCalcium: 50mgIron: 1.1mg

Have you tried this recipe?Head to the comment section and let me know what you think!

This post was originally published in April 2018 but was updated in October 2020 with more tips to make this recipe perfectly.