These peanut butter oatmeal cookies are thick, fluffy, soft, and made with simple, healthy ingredients! They’re gluten free, dairy free, and loaded with chocolate chips.
The most delicious gluten free peanut butter cookies
I don’t wanna brag and say that these peanut butter oatmeal cookies will change your life, but these peanut butter oatmeal cookies are going to change your life.
You know those huge Levain bakery cookies that you see all over Instagram? The New York bakery is notorious for their big, fluffy cookies that are piled high and loaded with chocolate chips, nuts, and other toppings. They’ve become a hit on socials as people share photos of their mouth-watering treats!
I’ve been dreaming of them lately, so it’s a pretty good thing I came up with these delicious peanut butter oatmeal treats that give the Levain cookies a run for their money. They’re perfectly crispy on the outside and soft and moist on the inside. The oats make them chewy, but they still maintain a fluffy texture!
Not only are these cookies just as good as Levain’s, they’re healthier. We’re skipping the icky, chemical-filled ingredients and using some healthier swaps instead!
Peanut butter oatmeal cookie ingredients are so simple
We’re using the most delicious combination of ingredients in these cookies. We’ll start with flour, rolled oats, baking soda, and salt before moving into the eggs, peanut butter, oil, and more!
- Almond flour: We’ll start off with 2 cups of almond flour. This version from Anthony’s is my favorite!
- Rolled oats: Next up is 1 cup of rolled oats. Any brand of rolled oats will work here, but be sure to use a certified gluten free version if you’d like! I typically use Quaker since I grew up with them.
- Baking soda: Next, you will need 1 tsp of baking soda. Be sure to check that it’s fresh, because stale baking soda can change the taste of your cookies!
- Salt: If you plan to use unsalted peanut butter in your cookies, you’ll want to include 1/4 tsp of salt with the dry ingredients.
- Egg: As for the eggs, two will do the trick! They should be room temperature.
- Peanut butter: Finally, you will need 2/3 cup of peanut butter! I prefer using all-natural types here, but you can use any brand that you have.
- Coconut Oil: Use 2/3 cup of coconut oil to achieve a great dough texture. If you don’t like the taste of coconut, use a refined version. Unrefined tastes like coconut!
- Coconut sugar: To sweeten things up, use 2/3 cup of coconut sugar. It tastes so good in these cookies!
- Vanilla: Cookies are always better with vanilla. Use 1 tsp. It adds the perfect extra punch of flavor!
- Chocolate chips: Finally, include 2/3 cup of chocolate chips. I used a combination of mini and regular!
All of the tools needed to make this recipe
To make peanut butter and oatmeal cookies, you’ll need a few kitchen tools.
- Baking sheet
- Parchmemt paper or silicone liner
- Medium mixing bowl
- Stirring utensil
- Small mixing bowl
- Cookie scoop or spoon
For measuring, you will need the following sized cups: 1/4 tsp, 1 tsp, 2/3 cup, and 1 cup.
How to make this peanut butter oatmeal cookie recipe
This recipe is so simple that after a few tries, you’ll practically be able to make it with your eyes closed! We’ll mix all of the dry ingredients, whisk the egg, add the wet ingredients, and then combine everything together. Follow that with about 10 minutes of bake time, and you’re golden!
Add the dry ingredients to the wet and stir to combine.
Press the chocolate chips into the top, but keep them pretty tall (don’t flatten too much, just slightly).
Bake for 9-11 minutes or until slightly golden brown.
Peanut butter cookie ingredient swap options
These cookies allow for ingredient swaps. Try to use no more than 2, as too many changes could create very different cookies!
- Rolled oats: Though I haven’t tried, quick oats will likely work just fine in this recipe!
- Baking soda: If you’re out of baking soda, you can try using 3x the amount of baking powder. You’ll need 3 tsp for this recipe.
- Eggs: There are a bunch of ways to substitute eggs in baked goods, and two popular options are to use chia or ground flax seed “eggs!” You can create these by mixing 1 tsp of seeds with 3 tsp of water. When it reaches a jello-like consistency, it’s ready to add to the dough.
- Peanut butter: Peanut butter can be swapped with any nut butter!
- Coconut oil: Oil is an easy swap, as any type can be used in place of coconut at a 1:1 ratio.
- Coconut sugar: The same goes for sugar. If you’d like to use regular, use the same amount!
- Chocolate chips: Chocolate chips can be substituted with any similar mix-in, including white chocolate chips.
You have a lot of storing options for these cookies. They can be kept on the counter, in the fridge, or even in the freezer to save for later! They’ll last for about 3-4 days on the counter, a week in the fridge, and up to 3 months in the freezer.
Just keep them in a sealed container or freezer bag and you’re good to go.
How these cookies are healthier
By making just a few easy ingredient swaps, we’re able to achieve a much healthier cookie filled with more nutrients and equally great flavor!
Almond flour is so delicious in baked goods. Particularly, Anthony’s! This is my favorite paleo flour to bake with because it provides a moist and dense texture while still being fluffy and light!
Natural, creamy, salted peanut butter should be 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! By going with a natural peanut butter, these cookies are filled with fewer chemicals and preservatives.
Coconut oil is an incredibly easy ingredient to include in place of canola or vegetable oil. It bakes the cookies the same and also tastes delish! Remember, you can use refined if you do not want a coconut taste.
More gluten free cookies to try
Looking for some more gluten free recipes? Try these!
- Healthy White Chocolate Macadamia Nut Cookies
- Paleo Soft Baked Gingersnap Cookies
- Flourless Almond Butter Cookies
- Tahini Sea Salt Chocolate Chip Cookies
- 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, melted
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 2/3 cup chocolate chips (I used mini and regular)
- 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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