Gluten-Free Oatmeal Peanut Butter Cookies
Ingredients
Units
Scale
- 1 cup of almond butter (or your favorite nut butter)
- 1/2 cup of light brown sugar
- 2 teaspoons of vanilla paste or extract
- 2 eggs, room temperature
- 1 cup of gluten free rolled oats (not quick cooking, ex: GF Bobs Red Mill)
- 1 teaspoon baking soda
- 1 pinch of salt
Instructions
- Preheat your oven to 350 and line your baking sheet with parchment or a Silpat liner.
- In your stand mixer with the paddle attached, blend the nut butter, sugar, vanilla and eggs. Blend until well-incorporated.
- Then add the oats, baking soda and salt. Blend to combine. Avoid over-mixing. Using a melon baller (small) scoop out the dough and drop onto prepared cookie sheet.
- Bake for 8-9 minutes or until the cookies are golden around the edges be mindful as they burn quickly. I prefer to undercook as the cookie will continue to cook after you remove it from the oven.
- Store in an air-tight container for 3-5 days
Frequently Asked Questions
Are these cookies actually gluten-free?
Yes, provided you use certified gluten-free oats. Regular oats are often processed in facilities that handle wheat, so cross-contamination is possible.
Can I use natural peanut butter instead of commercial peanut butter?
Natural peanut butter with just peanuts and salt works, but the cookies may spread more. Stir it well before measuring so the oil is fully incorporated.
Can I substitute another nut butter?
Almond butter and cashew butter both work as one-to-one substitutes. The flavor will differ but the texture should be similar.
Why do my oatmeal peanut butter cookies fall apart?
They are naturally fragile when warm. Let them cool completely on the baking sheet before moving them; they firm up significantly as they cool.
Can I add chocolate chips?
Yes. Stir in about 1/2 cup of chocolate chips or chunks. Semi-sweet and dark chocolate both pair well with peanut butter.
