Oatmeal Peanut Butter Chocolate Chip Cookies
Is it possible to have the goodness of three cookie recipes in one? Oh yes!
A healthy recipe that’s also gluten free? Yes!
With a pinch of salt on top to counter the sweetness? Yes! Yes! Yes!
Crunchy on the outside – chewy on the inside!
This recipe is a must make.
Guiltless oatmeal, peanut butter, chocolate chip cookies.
I’ve been struggling with this gluten free stuff ever since my daughter was diagnosed with Celiac Disease. It’s been a challenge in finding delicious recipes without sacrificing texture and flavor.
I find the pre-made cookies and baked goods are dry and flavorless. When I do find a good recipe and hear her singing in the kitchen – I know I have a winner!
It’s loaded with chocolate…
and peanut butter goodness.
all rolled into one!
Kissed with a sprinkle of salt 
These cookies freeze well – if they last that long!
- 1½ cups old-fashioned rolled gluten free oats
- 2 cups gluten free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract or vanilla paste
- ¾ cup peanut butter
- 2 large eggs
- a 12-ounce bag semisweet chocolate chips
- 8 ounces bittersweet chocolate, grated or chopped fine in a food processor
- Kosher salt
- In a food processor pulse 1 cup oats until ground fine.
- In a large bowl stir together ground oats, remaining ½ cup whole oats, flour, baking powder, baking soda, and salt.
- In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter.
- Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture.
- Add chocolate chips and grated chocolate, beating just until combined.
- Chill cookie dough, covered, at least 2 hours and up to 1 week.
- Preheat oven to 350°F.
- Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets.
- Sprinkle tops with a pinch of Kosher salt.
- Bake cookies in batches in middle of oven 10 - 15 minutes, or until just pale golden.
- Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
9 comments on “Oatmeal Peanut Butter Chocolate Chip Cookies”
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Linda~
Now you must round out your musing by making Cucumber Martinis
! I’ll share
Have a beautiful weekend!
~Lori
Thanks Lori – I don’t think I could duplicate that delicious cucumber martini you make! Pure indulgence!
WOW – these look so good! I love how thick they are – what a delicious looking chocolate oatmeal (& peanut butter!) cookie!!!
We are on our second batch – can’t stop eating them!
These look delicious. I have been trying out Gluten Recipes and this one looks amazing. I am going to try to whip up a batch tonight. Thanks for sharing.
This is probably an odd question, but here goes. What if I wanted to make these not gluten free? How much all purpose flour, or whole wheat flour would be used in place of the gluten free stuff?
You would use the same amount of flour – all purpose or whole wheat – in replacement of the gluten free. Enjoy!
This is my first time baking gluten-free, and while these tasted fantastic, they turned out very crumbly. They were just falling apart. Is this normal? I did lessen the sugar to 1/2 cup brown and 1/2 organic cane sugar. And I also used all natural peanut butter so I’m not sure if those are things that would have factored into the consistence. The other issue was with refrigerating the batter. When I took it out of the fridge to use the next day, it was ROCK hard. So impossible to scoop out. Any thoughts??
They are a drier cookie but shouldn’t be that dry. Much of it depends on the kind of flour you use. I would suggest adding more peanut butter, a little less flour and let the batter sit out to warm up before scooping. Let me know how they turn out. Baking gluten free is a new adventure for me and am learning as I go so I welcome feedback! Have a lovely day!