Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies

Gluten free peanut butter oatmeal chocolate chip cookies are a thick, chewy, gluten free, and dairy free treat to enjoy. However, making solidly textured cookies with brown edges and less sticky cookies is more difficult.

Read on to get the perfect recipe for making gluten free oatmeal chocolate chip cookies.

Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies

Since you are going to cook gluten free peanut butter oatmeal chocolate chip cookies, make sure all the ingredients are gluten free. In addition, you should use a digital kitchen scale to maintain a perfect DIY flour ratio, as accuracy is also important.

Prepare time: 10 minutes
Cook time: less than 10 minutes


  • 1/2 cup + 2 tablespoons cornstarch
  • 3/4 cup oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup old fashioned rolled oats
  • 1 teaspoon pure vanilla extract
  • 4 ounces semi-sweet chocolate chips
  • 8 tablespoons unsalted butter
  • 1/2 cup no-stir smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg + 1 egg yolk

The Procedure

Preheat the oven to 375°F. Line your baking sheets along with unbleached parchment paper and set. Take a bowl and place the cornstarch, oat flour, salt, oats, baking soda, and granulated sugar. Then mix these ingredients properly. Put the brown sugar in the mix and blend thoroughly.

Make sure it forms a well in the dry ingredients’ center, and then add the egg yolk, peanut butter, butter, egg, and vanilla, and then mix.

Make sure the dough becomes very thick. You can also press the dough using the spoon’s underside during mixing. Add the most chocolate chips and blend the ingredient until it is distributed evenly throughout the dough.

Make two parts of the dough, about 1 1/2 tablespoons each, and make the ball out of the pieces. Then keep the ball on the baking sheets, maintaining a 1 1/2-inch distance. But don’t flatten the dough ball.

Now add some chocolate chips to the dough ball’s top and press gently to let them adhere. Then, cool the dough ball in the freezer for approximately 10 minutes or until it becomes firm.

Put the chilled dough on the arranged baking sheets, and then place the sheet in the middle of the preheated oven.
Then bake the ball for about 10 minutes, or until it is entirely melted. The cookie should also spread and brown around the edges.

But don’t overbake the cookies. Once done, take out the cookies from the oven and chill them for around 10 minutes before serving.

Final Words

Gluten free peanut butter oatmeal chocolate chip cookies are the ideal chewy cookie to enjoy as treats or snacks. However, getting less sticky, evenly spread cookies can be difficult.

Hence, it’s recommended to chill the cookies in the freezer to avoid sticking. In addition, don’t be concerned about overworking, as you are allowed to beat this dough slightly longer than normal.

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