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Peanut butter oatmeal cookies that are thick, fluffy, soft, and made with simple healthy ingredients! They are gluten free and dairy free, and loaded with chocolate chips.
I don’t wanna brag and say these peanut butter oatmeal cookies are going to change your life, but these peanut butter oatmeal cookies are going to change your life.
You know those huge Levain bakery cookies from New York that you see all over Instagram?
Yeah, well these are basically a knock-off Levain cookie except way healthier.
They are notorious for their big, fluffy cookies that are piled high and loaded with chocolate chips and nuts, and while they don’t have a peanut butter oatmeal flavor, they do have a bunch of others.
I’ve seriously been dreaming about those cookies lately and with the recent National Peanut Butter Day holiday passing by, I figured there was no better way to celebrate than with making my own fluffy cookie version.
And wow. These are the best peanut butter cookies ever.
Seriously, they came out so incredible, fluffy, melt in your mouth good that I instantly was like, ‘holy cow, these are life changing cookies’.
I immediately wished I had doubled the batch so I could share with others, because I’m definitely not sharing these!
They are perfectly crispy on the outside but soft and moist in the middle. The oats give them a chewy texture, yet they are still fluffy.
When you bite into them, you immediately taste the deliciously salty peanut butter and want more! I really think that these are some of the best peanut butter cookies ever.
The ingredients in these cookies are so simple!
Peanut butter: my one true love! Natural, creamy, salted peanut butter made from only two ingredients: peanuts and salt. No need for all the extra sugar, plus the natural runny peanut butter is better for baking anyway.
Almond flour: my favorite paleo flour to bake with, provides a moist and dense texture while still being fluffy and light. Linking my favorite almond flour here.C
Baking soda: Be sure to check that your baking soda is fresh!! Just a friendly reminder since it is something that easily slips through the cracks and gets stale fast!
Rolled oats: Any brand of rolled oats will work here, I typically use Quaker since I grew up with them. You could probably also use quick oats, I haven’t tested it but I think it would work just fine!
Coconut Oil: My favorite oil to bake with! To get one with less of a coconut-y flavor, make sure you buy refined. The unrefined will have more of a coconut flavor to it.
Coconut sugar: I use a lot of coconut sugar in baking because it is pretty much an equal exchange for brown sugar or refined sugar in a recipe. It also has a delicious taste (not coconut-y)!
Egg: two eggs will do the trick! I haven’t tried with a flax egg or chia egg.
Vanilla: Adds the perfect extra punch of flavor.
More gluten free cookies to make:
Healthy White Chocolate Macadamia Nut Cookies
Paleo Soft Baked Gingersnap Cookies
Flourless Almond Butter Cookies
Tahini Sea Salt Chocolate Chip Cookies
If you had to make one thing this week, let it be these healthy peanut butter oatmeal cookies studded with chocolate and completely gluten free and dairy free!
Peanut Butter Oatmeal Cookies (Gluten-free)
Peanut butter oatmeal cookies that are thick, fluffy, soft, and made with simple healthy ingredients! They are gluten free and dairy free, and loaded with chocolate chips.
Ingredients
- 2 cups almond flour
- 1 cup rolled oats (certified gluten free)
- 1 tsp baking soda
- 1/4 tsp salt (if pb is unsalted)
- 2 eggs, room temperature
- 2/3 cup natural peanut butter
- 2/3 cup coconut oil, meltedÂ
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 2/3 cup chocolate chips (I used mini and regular)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.
- In a medium bowl, mix together almond flour, rolled oats, baking soda, and salt.
- In a large bowl, whisk eggs. Add in peanut butter, coconut oil, coconut sugar, and vanilla.
- Add dry ingredients to wet and stir to combine.
- Use a cookie scoop or spoon to place dough on parchment paper. I like to make these large and use about 1/4 cup dough, rolling it into a ball in my hand.
- Press chocolate chips into the top, but keep them pretty tall (do not flatten too much, just slightly).
- Bake in oven for 9-11 minutes or until slightly golden brown.
- Store on counter or in fridge, they also freeze well.
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