These Gluten-Free Peanut Butter Oatmeal Cookies are the perfect soft and crumbly 5 ingredient cookies. The perfect grab-and-go treat!
Peanut butter may be my favorite food of all time. As I typed that I thought of so many other things that are also my favorite, but at the very least it’s something I typically have at least 6 days a week in some form. There are so many ways to utilize peanut and other nut butters: with an apple or banana, in a smoothie, on toast, on rice crackers (one of my personal favs), in yogurt, on its own, etc.
I love using peanut butter when I bake. It adds an additional flavor and creaminess without having to use butter or oils. Up until now I’ve only used it in muffin or bread recipes, but I had a craving for peanut butter cookies so decided to give it a try.
If I’m being honest, I am not a cookie baker. I’ve failed many times on the correct ratios for recipes. Muffins are so much easier for me to bake and switch up the flavors. But this cookie recipe came out much better than anticipated. I had a totally different texture in my mind when I first went to make these and wasn’t sure how these would turn out, but I love them.
The texture may be something to get used to and they are very, very crumbly, but I think this is what makes them perfect. They are the perfect cookie for crumbling on top of a smoothie bowl or yogurt for some crunch.
Can these peanut butter cookies be made vegan?
Yes, I used honey in the recipe, but maple syrup can totally be used as a swap to make them vegan.
How do I store these peanut butter cookies?
I stored mine in an air-tight container on the counter. They don’t contain any perishable ingredients so they don’t need to be refrigerated or frozen, but you can ultimately freeze if you want to store them for longer.
What you need for this recipe
- Peanut butter (look for one with only peanuts and salt or only peanuts as the ingredients)
- Oats ( ensure they are gluten-free if you need this)
- Honey or maple syrup
- Vanilla extract
- Baking powder
Additional tips for the cookies
I used a food processor to combine as the batter is a sticky consistency. You can also use a high-powered blender or food mixer.
These can also be rolled into balls and eaten raw as protein bites. Maybe bake half and eat half as is.
Tag me on Instagram if you make these! xo, Sarah
Gluten-Free Peanut Butter Oatmeal Cookies
- 1 1/2 cups gluten-free oats
- 1 cup creamy peanut butter
- 1/2 cup honey or maple syrup
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- Preheat oven to 350 degrees and grease cookie sheet or cover with parchment paper
- Add all ingredients in a food processor or high powered blender
- Process or mix until combined
- Using a spoon, scoop out 1/4 cup dough and roll into a ball (should be about the size of a golf ball)
- Place on cookie sheet and to keep with traditional peanut butter cookie design, flatten with a fork, making criss-cross lines
- Bake for approximately 15 minutes. Let cool and enjoy!
Check out another gluten-free sweet treat, olive oil cake, here!