I can’t believe how easy and soft these gluten free peanut butter oatmeal cookies are. They’re really the perfect blend of chewy oatmeal cookie and traditional peanut butter cookie–and you’d never realize they were missing the gluten if you didn’t read the recipe!
Literally one of the easiest gluten free Cookie Recipes I’ve ever made, they’re definitely going on my list of favorite cookies–regardless of their gluten-free status.
Ingredients for making Gluten Free Peanut Butter Oatmeal Cookies
- 2 large eggs, at room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 cups creamy natural peanut butter
- 1 cup gluten-free quick oats
- 2 tsp baking powder
- ¾ cup dark chocolate chips
best method for makig Gluten Free Peanut Butter Oatmeal Cookies
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
Cream together the eggs and sugars.
Add the peanut butter and mix well.
Whisk together the oats and baking powder.
Fold in the oat mixture and chocolate chips until well combined.
Place a scoop of about 2-3 tablespoons of cookie dough onto the lined cookie sheet, placing them about 2 inches apart.
Bake the cookies for 11-13 minutes.
Remove the cookies from the oven and allow them to rest for five minutes on the pan before allowing them to cool completely on a wire rack before enjoying!
Tips to Make Gluten Free Peanut Butter Oatmeal Cookies
Making gluten free cookies does not have to be hard. Here are our best tips for getting amazing results!
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WHAT IS THE SECRET TO SOFT COOKIES?
Really, there’s no secret to making these Gluten Free Peanut Butter Oatmeal Cookies soft. It’s all about the recipe, how long you bake the cookies, what amount of butter is in the recipe–oh, wait, so yeah, that’s starting to get a little tricky.
But in all seriousness, you have to go into your cookies with a soft cookie in mind. Make sure your recipe isn’t calling itself “crispy”. That’s what’s kind of nice about these cookies. With all the oatmeal in the cookie and the extra moisture that the peanut butter brings to the table, these are just about guaranteed to be soft.
So, if you follow the recipe, these Gluten Free Peanut Butter Oatmeal Cookies will be soft and perfect.
HOW DO YOU MAKE COOKIES SOFT AFTER BAKING?
Oh, so, you forgot to set the timer on the oven and now the cookies are kind of crisp? No sweat–don’t throw them away. As long as they aren’t burned, they can be saved. Here are some of my favorite ways to get cookies to soften after they’ve been baked:
- Microwave your cookies for 10 seconds with a damp paper towel.
- Store your cookies in an airtight container with a slice of bread.
- Steam your cookies.
To me, the easiest way to keep your cookies moist and rescue hard cookies is to just store them overnight in an airtight container with a slice of bread. So simple, but works every time.
If all else fails and you’re out of bread–you can always dunk your cookies in milk!
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HOW LONG DO Gluten Free Peanut Butter Oatmeal Cookies LAST?
My kids will tell you that these cookies only last a day, that’s why they have to eat them in one day. I say–haha! But no.
These Gluten Free Peanut Butter Oatmeal Cookies last for a good long 14-20 days in an airtight container on the counter at room temperature. No need to put them in the fridge or anything. They will, however, dry out in a day or two if you don’t put them in an airtight container.
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CAN YOU FREEZE Gluten Free Peanut Butter Oatmeal Cookies?
Absolutely. It will extend the life of the cookies from 3-5 months and then you can either just pop them out one by one and warm them up in the microwave as you want to snack on them, or you can pull them all out and defrost them on the counter.
Just be careful to keep them in an airtight container for their duration in the freezer, that way they don’t get freezer burn.
MORE EASY Cookie RECIPES YOU’LL LOVE
Gluten Free Peanut Butter Oatmeal Cookies
These easy Gluten Free Peanut Butter Oatmeal Cookies are so simple, but the soft, tender crumb is so perfect, I kinda want to name these "dreamy". Is that wrong? If loving these cookies is wrong, I don't want to be right.
Ingredients
- 2 large eggs, at room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 cups creamy natural peanut butter
- 1 cup gluten-free quick oats
- 2 tsp baking powder
- ¾ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
- Cream together the eggs and sugars.
- Add the peanut butter and mix well.
- Whisk together the oats and baking powder.
- Fold in the oat mixture and chocolate chips until well combined.
- Place a scoop of about 2-3 tablespoons of cookie dough onto the lined cookie sheet, placing them about 2 inches apart.
- Bake the cookies for 11-13 minutes.
- Remove the cookies from the oven and allow them to rest for five minutes on the pan before allowing them to cool completely on a wire rack before enjoying!
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 21mgSodium: 181mgCarbohydrates: 24gFiber: 3gSugar: 15gProtein: 9g
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