Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten-Free & Dairy-Free) (Edit recipe)

162 recipes
|
211 followers

These peanut butter oatmeal chocolate chip cookies are thick, chewy, and packed with peanut butter flavor, hearty oats, and melty chocolate chips. With golden edges, soft centers, and the perfect sweet-salty balance, they’re an easy gluten-free cookie everyone will love.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

12

Serves: 30

Ingredients

1 cup Butter, Salted, room temperature *regular or dairy-free
.5 cup Peanut Butter, creamy no-stir
1 cup Brown Sugar
.75 cup Granulated White Sugar
2 whole Eggs, large, room temperature
1 tsp Vanilla Extract
2.75 cups Gluten-Free Flour, 1:1 baking blend
1 tsp Baking Soda
1 tsp Sea Salt, coarse
1.25 cup Baking Chocolate Chips, regular or dairy-free
1 cup Oats, Rolled, regular or gluten-free
.75 cup Peanuts, chopped

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare two large baking trays with parchment paper.
In a stand mixer or large mixing bowl with an electric mixer, combine the butter, brown sugar, white sugar, and peanut butter and beat together until fluffy and smooth. This should take approximately 2-3 minutes.
Add in the eggs and vanilla extract and mix until fully combined and smooth.
Measure in the flour, baking soda, and salt, and mix on low until a soft dough forms.
Gently fold in the oats, chocolate chips, and peanuts.
With a large 3 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking trays approximately 3 inches apart. Place a few chocolate chips and chopped peanuts on top of each cookie dough ball if desired.
Bake for 10-12 minutes or until the edges are a light golden brown and the centre appears just slightly underbaked. If desired, with a butter knife or round cookie cutter, press any errant cookie edges in while still hot.
Allow the cookies to cool for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	245
Fat:	16 g
Carbohydrates:	29 g
Protein:	4 g
Cholesterol:	16 g
Sodium:	190 mg
Fiber:	3 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.