Oat Peanut Butter Cookies (Gluten-Free)

Gluten-free oat peanut butter cookies are super easy to make. No butter, no oil, and full- packed with peanut butter flavor!!!

a tower of aot peanut butter cookies on a white surface.

About this recipe

Gluten-free oat peanut butter cookies are super easy and quick to make. No butter, no oil, and full-packed with peanut butter flavor… they are delicious!!! No electric mixer is required.

The peanut butter, the almond flour, and rolled oats combine perfectly. The cookies are very soft and tender, ideal for breakfast or as a snack. They also freeze very well!

Oat peanut butter cookies on a white surface.

Main Ingredients

  • Rolled oats: gluten-free rolled oats.
  • Almond flour: I used store-bought almond flour, but you can also make your own flour.
  • Baking Soda: leaving agent.
  • Peanut butter: processed peanut butter is preferred. I like using non-natural creamy peanut butter in this recipe, it is thicker and less oily. If you’re using natural peanut butter make sure to give it a good mix before adding.
  • Egg: room temperature egg is better.
  • Salt: enhance flavors.
  • Vanilla extract: add flavor.
Oat peanut butter cookies ingredients seen from above.

How to make… gluten-free oat peanut butter cookies

Preheat the oven to 350F (180°) and lightly grease a baking sheet or line it with a silicone mat.

Whisk rolled oats, almond flour, potato starch, baking soda, and salt in a medium bowl. Set aside.

Beat the egg with the peanut butter and sugar in a large bowl with a hand whisk. Add vanilla extract and mix.

Stir in the flour and mix until getting cookie dough. The dough is a little bit sticky.

Place cookie dough balls on the baking sheet and press down slightly.

Bake for 12 minutes. Keep in mind that all ovens are different.

Let cool before removing.

Variations

This kind of cookie pairs with many toppings, you can add some raisins, nuts, or almonds. You can also add chocolate chips or chunks.

If you don’t have potato starch, you can try tapioca starch. Use a little more quantity, the double.

Oat peanut butter cookies on a white plate.

Storing

Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.

a tower of aot peanut butter cookies on a white surface.

Oat Peanut Butter Cookies (Gluten-Free)

Josefina Almond Yes
Gluten-free oat peanut butter cookies are super easy to make. No butter, no oil, and full-packed with peanut butter flavor!!!
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Cookies
Servings 12

Ingredients
  

  • 1 cup rolled oats (100gr)
  • 1/4 cup almond flour (50gr)
  • 2 tablespoon potato starch (20gr)
  • 1/2 cup brown sugar (100gr)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup peanut butter (60gr)
  • 1 egg
  • Vanilla extract

Instructions
 

  • Preheat the oven to 350F (180°) and lightly grease a baking sheet or line it with a silicone mat.
  • Whisk rolled oats, almond flour, potato starch, baking soda, and salt in a medium bowl. Set aside.
  • Beat the egg with the peanut butter and sugar in a large bowl with a hand whisk. Add vanilla extract.
  • Stir in the flour and mix until get a cookie dough. The dough is a little bit sticky.
  • Place cookie dough balls on the baking sheet and press down slightly.
  • Bake for 12 minutes. Keep in mind that all ovens are different.
  • Let cool before removing. 
Keyword Oat peanut butter cookies (Gluten-free)



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