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–+ servings

Easy GF PB Oatmeal Cookies Recipe

Soft, chewy chocolate chip peanut butter oatmeal cookies. The best gluten-free chocolate chip oatmeal cookies you'll ever make!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup creamy peanut butter such as Jif or Skippy
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups gluten-free rolled oats
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces milk chocolate chips about 2 cups

Method
 

  1. Cream the Butter and Sugars: In a large mixing bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl. Add the peanut butter and mix for 1 minute longer until fully incorporated.
  2. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated and creates a smooth dough. Add the vanilla extract and mix until combined.
  3. Mix in Dry Ingredients: Stir in the gluten-free rolled oats, baking soda, and salt. Mix until everything is evenly distributed throughout the dough. Fold in the milk chocolate chips.
  4. Chill the Dough (Important!): I highly recommend chilling the dough for at least 30 minutes. For best results, chill it overnight (or for 24 hours) wrapped tightly in plastic wrap. Chilling the dough gives the cookies more loft and prevents them from spreading too thin while baking.
  5. Preheat and Prepare: Preheat your oven to 350°F. Line a light-colored baking sheet with parchment paper or a Silpat mat for easier removal and even baking.
  6. Scoop and Bake: Use a cookie scoop to drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone.
  7. Cool and Enjoy: Let the cookies set up on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to finish cooking and prevents them from breaking apart. Enjoy warm or at room temperature!

Nutrition

Calories: 185kcal

Notes

Ashley's Pro-Tips:

Gluten-Free Oats: Make sure to use certified gluten-free rolled oats like Trader Joe's or Bob's Red Mill. Regular oats can be cross-contaminated with gluten during processing.
Peanut Butter Matters: Use a creamy, commercial peanut butter like Jif or Skippy. Natural peanut butter (the kind that separates) can make the dough too oily and affect the texture.
Chill Time is Key: Don't skip chilling the dough! It makes a huge difference in the texture and prevents the cookies from spreading too much. Overnight chilling is even better if you have the time.
Chocolate Chips: I love Ghirardelli or Guittard milk chocolate chips for the best flavor. You can also use semi-sweet or dark chocolate if you prefer less sweetness.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months!
Make-Ahead: You can freeze the cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

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