Gluten-Free Peanut Butter Oatmeal Cookies

Gluten-Free Chocolate-Dipped Oat Peanut Butter Cookies on a wire rack

3 from 1 vote

Gluten-Free Peanut Butter Oatmeal Cookies

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

Prep Time18

Cook Time7

Total Time25

Course: Dessert

Cuisine: British

Servings: cookies

Calories: 268kcal

Author: Georgina Hartley

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

Metric - US Customary

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

The eggs used in this recipe were medium size, 60g with shell and 50g without shell.

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.

Ingredient measurements

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 information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 cookie.

Nutrition