Gluten-Free Peanut Butter Oatmeal Cookies
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Gluten-Free Peanut Butter Oatmeal 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 Peanut Butter Oatmeal 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 You’ll Love These Peanut Butter Oatmeal Cookies
- 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???
Ingredients Needed
- Oats - rolled oats (gluten-free) are the ones to use here.
- 1 egg - needed for binding it all together. This recipe uses a medium sized egg.
- 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.
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 stick in the food processor or blender with a tablespoon or two of light olive oil to get those oils back in.
How do you make these easy Gluten Free Peanut Oat Cookies?
For full recipe instructions go to the recipe card at the end of this post.
- 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.
- 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.
- Bake for 6-8 minutes until the cookies are just turning golden.
- Dip into melted chocolate and sprinkle on sea salt.
Shop the recipe >>> Large Baking Sheet
FAQs
These Gluten-Free Peanut Butter Oatmeal Cookies keep well for up to 5 days in a cool airtight tin.
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.
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.
More gluten-free peanut butter recipes you'll love
- 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!
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Gluten-Free Peanut Butter Oatmeal Cookies
Ingredients
- 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 fan assisted / 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
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition
This post was originally published in April 2018 but was updated in October 2020 with more tips to make this recipe perfecty.
These are really tasty. I haven't dipped them in chocolate, and I can imagine that would taste amazing, but once I tried one and loved it I decided to leave them 'plain'. And I'm surprised how good they taste on day 2 - without flour I was expecting it to be almost soggy. I found the recipe easy to follow, so I will be baking these again! Thanks for sharing, Georgina 🙂
You are welcome - I'm happy you enjoyed the cookies!
Thanks, it's a simple recipe. (Took me ages to find a UK recipe to avoid all those alien ingredients our USA cousins have available.) I made 16 cookies which are quite nice, but I did have some odd moments with the instructions. I used a whisk for the egg and sugar, but when it said to add all the other ingredients and whisk - well, I lost faith because I knew it was going to be an impossible task with a lot of the mixture glued to the whisk and a seriously hurting arm - so I used a wooden spoon to slowly bind it all together. At this point, the instructions talk about a 'batter', but mine was more like a normal cookie dough. Took about double the time in the oven. And, as by this time I needed my cup of tea and a cookie, I haven't dipped them in chocolate. I'll make my way through them over the week and ponder on why they didn't seem to be the same as your recipe describes! Thanks anyway for the inspiration:)
Hi Shirley, Thank you for your feedback on the recipe - I appreciate you taking the time to explain some of the issues you had. I'll review the recipe to identify any potential improvements for the future.
Made these with my three year old this morning and have had to freeze them to stop us eating them all! I was too lazy to dip them in chocolate so threw the chips into the batter. Also we were short of enough peanut butter but I had a massive tub of tahini to use up so added that and they were delicious. I can't remember the last time I ate a GF cookie with a properly moist middle and crisp crumb.
So happy you love these cookies as much as I do. I know - they are seriously addictive!! Ooh tahini - now there's an idea....