Oatmeal Peanut Butter Cookies (Gluten-Free)
These GF easy cookies are super chewy! They’re made with almond flour and full of peanut butter flavor! They’re easy to make and perfect as a quick snack or sweet treat. They pair very well with many add-ins like raisins, dried fruits, chocolate chips, and so on.
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About this quick GF snack
These oat and peanut butter cookies are super easy and quick to make. No butter, no oil, and full of peanut butter flavor. No electric mixer and no resting time are required.
The easy cookies are made with almond flour, and they pair well with many add-ins. They’re super chewy and great for breakfast or as a snack. They also freeze very well! Here is the link to these amazing oatmeal raisin cookies for more chewy cookies.
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.
- 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 GF oat cookies with peanut butter
Preheat oven to 350°F (180°C) and lightly grease a baking sheet or line it with a silicone mat.
Whisk gluten-free old-fashioned 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. The dough is a little bit sticky.
Place cookie dough balls on the baking sheet and press down slightly with your fingertips.
Bake for 12 minutes. Keep in mind that all ovens are different.
Let cool before removing.
Storing
Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze the cookies 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.
Variations
- Potato starch: Replace potato starch with gluten-free all-purpose flour.
- Raisins: add raisins for sweetness.
- Chocolate: Add ½ cup chocolate chips for a chocolatey version.
- Dried fruits: add some chopped toasted walnuts or pecans.
For more GF easy snacks
- 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.
GF Oatmeal Peanut Butter Cookies (Soft and Chewy!)
Ingredients
- 1 cup gluten-free old-fashioned rolled oats
- ¼ cup almond flour
- 2 tablespoons potato starch or gluten-free all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 egg, room temperature
- ½ cup peanut butter (60g)
- ½ cup brown sugar
- 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. The dough is a little bit sticky.
- Place cookie dough balls on the baking sheet and press down slightly with your fingertips.
- Bake for 12 minutes. Keep in mind that all ovens are different.
- Let cool before removing.
Excellent