Peanut Butter and Oatmeal Cookies [Gluten-Free]
![fresh Peanut Butter and Oatmeal Cookies [Gluten-Free]](https://reluctantentertainer.com/wp-content/uploads/2026/01/Peanut-Butter-and-Oatmeal-Cookies-Gluten-Free-PIN-258x344.jpg)
Gluten-free peanut butter oatmeal cookies boast crisp edges, a soft, chewy center, and deep peanut butter richness! These flourless cookies, packed with hearty oats and melty chocolate chips, deliver classic comfort with every irresistible, wholesome bite.
![Peanut Butter and Oatmeal Cookies [Gluten-Free]](https://reluctantentertainer.com/wp-content/uploads/2026/01/pb-cookie-700x1050.jpg)
Best of all, these peanut butter oat cookies come together in a flash with simple pantry staples you likely already have on hand. There’s no additional step for chilling the cookie dough either – just mix, scoop, and in about 10 minutes of baking, your kitchen will smell incredible.
If you love the classic flavor combination of peanut butter and chocolate, these chewy, gluten-free oatmeal cookies are your next must-bake indulgence!
What are gluten-free peanut butter oatmeal cookies?
Gluten-free peanut butter oatmeal cookies are flourless cookies where rolled oats take center stage and provide the primary structure and texture, making them suitable for anyone avoiding gluten.
These irresistible cookies combine the rich, savory flavor of smooth peanut butter with the wholesome chewiness of oats, enhanced by pockets of gooey chocolate chips and the nutty crunch of toasted walnuts! Thanks to the combination of granulated and brown sugar, they’re crispy on the edges with a soft, chewy center.
Ultimately, they are a decadent yet simple treat that merges classic peanut butter cookie flavor with hearty oatmeal texture, and who doesn’t love that?!
Why you’ll love these peanut butter oatmeal cookies
- These peanut butter and oatmeal cookies are naturally gluten-free, offering a safe and delicious treat for those with dietary restrictions.
- With just a few simple ingredient swaps you can customize these easy peanut butter oatmeal cookies to suit your preferences. Check out my suggestions below on how to modify these cookies.
- This beloved trio of peanut butter, chocolate, and hearty oats creates an irresistibly crave-worthy cookie that promises to disappear quickly from any cookie jar.
- I just brought them to a party this weekend and everyone raved over them, saying they loved the walnuts in each bite!
Ingredients needed to make these peanut butter oat cookies
- Sugar: I’ve used a combination of granulated sugar for crispy cookie edges and sweetness, and brown sugar for irresistible chewiness.
- Butter: Softened for easy mixing. Feel free to use salted or unsalted butter.
- Eggs: Allow the eggs to reach room temperature for a smooth blending into the rest of the ingredients.
- Vanilla extract: For depth of flavor.
- Baking soda: Helps to give these peanut butter oatmeal cookies the perfect rise as they bake.
- Peanut butter: I’ve used smooth commercial peanut butter. Avoid natural peanut butter as it can make the cookie dough very dry which will result in crumbly cookies.
- Rolled oats: I use Trader Joe’s Rolled Oats, whole grain and gluten free. The oats replace the use of flour, providing volume and structure to the cookie dough.
- Chocolate chips: Adds an extra touch of sweetness and decadence to these peanut butter and oatmeal cookies. Feel free to use milk chocolate, semi-sweet, or dark chocolate chips. Vanilla chips and butterscotch are also equally delicious choices!
- Toasted walnuts: Toasted nuts always offer a richer flavor to these cookies. Chop them finely for an even distribution throughout the cookie dough.
How do you make peanut butter oatmeal cookies
Make the cookie dough:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the sugars and softened butter and beat until creamy, using a stand mixer or hand mixer.
- Add in the eggs, vanilla, and baking soda and continue to mix well.
- Add in the peanut butter and mix well.
- Stir in the oats, chocolate chips, and the chopped walnuts and mix well.
Bake and enjoy:
- Place heaped tablespoons of cookie dough about 2 inches apart on a parchment lined cookie sheet.
- Bake for 10-12 minutes until lightly brown around the edges. Enjoy!
Serving
These gluten free peanut butter oatmeal cookies are the type of treat I could enjoy any time of the day, especially with a warm cup of tea or freshly brewed coffee in hand! They are fantastic on-the-go morning snacks, but could also be served alongside a spread of Buttermilk Bran Muffins, blueberry scones, Easy Granny Cake, and White Chocolate Pistachio Cookie Bars for a little mid-morning or afternoon indulgence!
Crumble leftovers or any broken pieces of cookies over a bowl of yogurt or vanilla ice cream!
Sandy’s tips and substitutions:
- Storage: Keep leftover gluten-free peanut butter oatmeal cookies in an airtight container in the fridge for 4-5 days to maintain freshness.
- Freeze: For longer storage, freeze the cooled cookies in a single layer before transferring to a freezer-safe bag or container – they’ll last for up to 3 months.
- Make ahead: Roll the cookie dough into tablespoon-sized balls and flash-freeze the cookie balls on a tray until hardened and no longer sticky. Then, transfer them to a freezer-safe bag to freeze for 3 months. Thaw frozen cookie dough balls in the fridge and bake. Learn more about How to Bake Frozen Cookies here.
- Chilling the dough: This recipe doesn’t require you to chill the dough, but you can if you want to help solidify the butter and prevent the cookies from spreading too much. This is usually good to do if you live in a hot and humid climate.
- Uniform-sized cookies: A cookie scoop ensures uniform sized peanut butter oat cookies that bake evenly. Aim for 1-1.5 tablespoon portions.
- Toast the walnuts: Make sure to toast the walnuts before chopping and adding to the cookie dough. Trust me, they will taste even better this way. You can toast them in a dry heated skillet, in the oven, or in the microwave on a paper towel for 1-2 minutes.
- Don’t overbake: These cookies will be done in just 10-12 minutes! Make sure that you keep a close watch so that they don’t stay in the oven for too long and risk drying out or burning.
- Cool slightly before serving: Allow the peanut butter oatmeal cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely. This will help them to retain structure, preventing them from falling apart.
- Use commercial peanut butter: Avoid natural peanut butter when making these gluten free peanut butter oatmeal cookies. Natural peanut butter can be very dry as the oil separates, resulting in a crumbly cookie.
Variations:
- Spices: If you love a touch of warmth in your baking or if you’re making these cookies around the holidays, consider including some cinnamon and ground ginger into the cookie dough!
- Extra chocolate flavor: Add in some unsweetened cocoa powder to the cookie dough for an extra dose of chocolate flavor. Always read the label of this ingredient to ensure it is gluten-free. Depending on the dryness of the cookie dough, you may need to add an extra egg.
- Mix-ins: Swap the chocolate chips for finely chopped dates, add in some shredded coconut, or include some of your favorite candies for a bit of fun.
- Dairy-free: Use plant-based butter to make these cookies dairy-free without sacrificing texture.
- Chocolate-dipped peanut butter oat cookies: Melt extra chocolate chips in a double boiler and dip half of each cookie into the chocolate to then set. It’s an easy way to add a touch of decadence to these everyday cookies!
The inclusion of oats brings more than just wholesome bulk and fiber to baking; it imparts an instant, comforting warmth, much like the cozy feeling of a bowl of oatmeal on a crisp morning. If you’re looking for more ways to incorporate oats, consider trying these Chocolate Raspberry Oatmeal Muffins, Apple Butter Oatmeal Bars, or these scrumptious Carmelitas.
More gluten-free baked treats you may want to try:
- Gluten Free Peppermint Brownies
- Gluten-Free Chocolate Pie
- Gluten-Free Apple Cinnamon Muffins
- Gluten Free Banana Bread Recipe
- Gluten-Free Pumpkin Peanut Butter Cookies
![Peanut Butter and Oatmeal Cookies [Gluten-Free]](https://reluctantentertainer.com/wp-content/uploads/2026/01/pb-cookie-258x344.jpg)
Get the Recipe:
Peanut Butter and Oatmeal Cookies [Gluten-Free]
Ingredients
- ¾ cup sugar
- ¾ cup brown sugar
- ¼ cup butter
- 2 eggs
- 1 Tbsp vanilla
- 1 ¼ tsp baking soda
- 1 cup peanut butter
- 3 cups rolled oats, we use Trader Joe’s Rolled Oats, whole grain and gluten free
- 6 oz chocolate chips
- ½ cup toasted walnuts, finely chopped
Equipment
- Parchment paper
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the sugar, brown sugar, and softened butter and beat until creamy, using a stand mixer or hand mixer.
- Add in the eggs, vanilla, and baking soda and continue to mix well.
- Add in the peanut butter and mix well.
- Next, stir in the oats, chocolate chips, and the chopped walnuts and mix well. TIP: toast the walnuts before chopping and adding to the cookie dough. They tasted better! You can toast in the microwave on a paper towel for 1-2 minutes.
- Place each heaping tablespoon of dough about 2 inches apart on a parchment lined cookie sheet.
- Bake 10-12 minutes until lightly brown around the edges. Enjoy!
Notes
- Storage: Keep leftover gluten-free peanut butter oatmeal cookies in an airtight container in the fridge for 4-5 days to maintain freshness.
- Freeze: For longer storage, freeze the cooled cookies in a single layer before transferring to a freezer-safe bag or container – they’ll last for up to 3 months.
- Make ahead: Roll the cookie dough into tablespoon-sized balls and flash-freeze the cookie balls on a tray until hardened and no longer sticky. Then, transfer them to a freezer-safe bag to freeze for 3 months. Thaw frozen cookie dough balls in the fridge and bake. Learn more about How to Bake Frozen Cookies here.
- Chilling the dough: This recipe doesn’t require you to chill the dough, but you can if you want to help solidify the butter and prevent the cookies from spreading too much. This is usually good to do if you live in a hot and humid climate.
![fresh Peanut Butter and Oatmeal Cookies [Gluten-Free]](https://reluctantentertainer.com/wp-content/uploads/2026/01/Peanut-Butter-and-Oatmeal-Cookies-Gluten-Free-PIN-700x1050.jpg)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
