A Muse in My Kitchen
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.
