holding peanut butter oatmeal cookie

Peanut Butter Oatmeal Cookies (Gluten-free)

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.

Prep: 10Cook: 10Total: 20 minutes
Yield 18 cookies 1x


  • 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)


  1. Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.
  2. In a medium bowl, mix together almond flour, rolled oats, baking soda, and salt.
  3. In a large bowl, whisk eggs. Add in peanut butter, coconut oil, coconut sugar, and vanilla.
  4. Add dry ingredients to wet and stir to combine.
  5. 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.
  6. Press chocolate chips into the top, but keep them pretty tall (do not flatten too much, just slightly).
  7. Bake in oven for 9-11 minutes or until slightly golden brown.
  8. Store on counter or in fridge, they also freeze well.
Author: Erin Lives WholeCategory: dessert