Gluten-Free Peanut Butter Oatmeal Cookies

No ratings yet

These gluten-free peanut butter oatmeal cookies are chewy, delicious, and full of chocolate chips! They're also flourless and grain-free.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: gluten-free peanut butter oatmeal cookies

Servings: servings

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the peanut butter, brown sugar, and vanilla extract. Mix until well combined.
Add the eggs to the peanut butter mixture, one at a time, mixing well after each addition.
Add the gluten-free rolled oats, baking soda, and baking powder to the wet ingredients, mixing until a thick cookie dough forms.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
Gently flatten each cookie with the back of a spoon or your fingertips. Bake in the preheated oven for 9-10 minutes, or until the edges are lightly golden brown.
Remove from the oven and sprinkle a small amount of sea salt on top of each cookie.
Let your gluten-free peanut butter oatmeal cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.

Make the cookie dough ahead of time by storing it in the fridge for up to 3 days. Cover it with plastic wrap or keep it in an airtight container. Let the cookie dough come to room temperature before shaping and baking.
To Store: Keep baked cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.
Mama says, “Check all of your labels!”