Gluten-free oat peanut butter cookies are super easy to make. No butter, no oil, and full-packed with peanut butter flavor!
Jump to Recipe
About this recipe
Gluten-free oat peanut butter cookies are super easy and quick to make like these popular chocolate cookies. No butter, no oil, and full-packed with peanut butter flavor, they are delicious! No electric mixer is required.
The peanut butter, 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!
Ingredients
The main ingredients of the cookies are:
- Oats: gluten-free old-fashioned rolled oats.
- Almond flour: store-bought almond flour, but you can also use a homemade one.
- Baking Soda: leaving agent.
- Peanut butter: processed peanut butter is preferred. Non-natural creamy peanut butter 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.
How to make gluten-free oat peanut butter cookies
Preheat oven to 350°F and lightly grease a baking sheet or line it with a silicone mat.
Whisk gluten-free old-fashioned 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
- Flour: if you don’t have potato starch, you can try tapioca starch. Use more quantity, the double.
- Optional: this kind of cookie pairs with many toppings, you can add some raisins, nuts, or almonds. You can also add chocolate chips or chunks.
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.
For more related recipes
- Gluten-free zucchini muffins.
- Gluten-free chocolate peanut butter muffins (easy & quick).
- Gluten-free peanut butter chocolate cookies.
- Easy chocolate cookies (GF + Vegan).
- Gluten-free blueberry muffins.
Oat Peanut Butter Cookies (Gluten-Free)
Ingredients
- 1 cup gluten-free old-fashioned rolled oats (100gr)
- 1/4 cup almond flour (50gr)
- 2 tablespoons potato starch (20gr)
- 1 teaspoon baking soda
- Pinch of salt
- 1 egg
- 1/2 cup peanut butter (60gr)
- 1/2 cup brown sugar (100gr)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a baking sheet or line it with a silicone mat.
- Whisk together gluten-free 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.
Notes
- 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.
Excellent