Prepare to fall in love with these utterly delightful peanut butter oatmeal cookies! Each bite offers a perfect harmony of crispy edges, a wonderfully chewy center, and an abundance of rich, melt-in-your-mouth chocolate chunks. They are more than just a sweet treat; they’re a versatile delight for any peanut butter enthusiast. Whether you’re craving a satisfying snack, a comforting dessert, or even a quick grab-and-go breakfast, these cookies deliver. Best of all, they’re incredibly quick to prepare, baking up in under 30 minutes, meaning you’ll want to whip up batch after batch. And for those with dietary needs, you’ll be thrilled to know they are completely gluten-free and dairy-free, making them an inclusive option for everyone to enjoy.

The Divine Trio: Peanut Butter, Oatmeal, & Chocolate

When it comes to truly decadent and irresistible flavor combinations, peanut butter and chocolate stand out as an undeniable classic. The rich, nutty creaminess of peanut butter perfectly complements the sweet, sometimes slightly bitter, notes of chocolate, creating a symphony of taste that’s hard to beat. We’ve explored this magical pairing in many forms, from indulgent peanut butter chocolate buckeyes and delicate peanut butter chocolate thumbprint cookies to satisfying no-bake peanut butter crunch bars. Each recipe proves the enduring appeal of this dynamic duo.

Today, we’re taking this beloved combination to the next level by introducing hearty, wholesome oatmeal into the mix. This addition not only provides a fantastic chewy texture but also adds a comforting, wholesome quality to these already incredible cookies. Bursting with creamy peanut butter and generous chunks of chocolate, these oatmeal cookies are elevated further with a sprinkle of flaky sea salt, which brilliantly enhances the sweet and savory notes. The result is a truly divine cookie that’s perfect for any occasion. They’re substantial enough to serve as a satisfying grab-and-go breakfast on a busy morning, a fulfilling snack any time hunger strikes, or even a light yet indulgent dessert after a meal. Prepare your taste buds for pure bliss!

Could life get any sweeter than a batch of these freshly baked cookies? We think not!

Why You’ll Adore This Peanut Butter Oatmeal Cookie Recipe:

• Effortless Preparation with Simple Ingredients: You don’t need to be a seasoned baker to create these delightful cookies. The main ingredients for this gluten-free peanut butter oatmeal cookie recipe are remarkably simple and readily available at any local grocery store. We’re talking pantry staples here – no obscure flours or exotic items required. This means you can quickly gather what you need and get baking without any fuss, making it perfect for both spontaneous cravings and planned baking sessions.
• Super Easy to Make from Scratch: If the thought of complicated baking deters you, worry no more! Preparing these peanut butter oatmeal cookies is incredibly straightforward and stress-free. The process involves just a few simple steps: creaming together the wet ingredients, blending in the dry components, and then folding in the decadent chocolate. After that, it’s just a matter of rolling the dough into uniform balls and popping them into the oven. It’s a recipe designed for success, even for beginner bakers, ensuring delicious results every time.
• Totally Gluten-Free & Dairy-Free for Everyone to Enjoy: One of the absolute best aspects of these oatmeal peanut butter cookies is their dietary inclusivity. They are meticulously crafted to be 100% gluten-free and dairy-free. This thoughtful formulation means that individuals with Celiac disease, gluten sensitivities, or lactose intolerances can indulge in these crispy, chewy treats without any concerns. Everyone at the table can enjoy the rich flavors and wonderful texture of these cookies, making them ideal for gatherings where various dietary needs might be present.

Essential Ingredients for Your Peanut Butter Oatmeal Cookies:

Below is a handy visual guide to all the key ingredients you’ll need to gather for whipping up a batch of these delightful peanut butter oatmeal cookies. We believe in transparency and making your baking journey as smooth as possible!

For precise measurements and detailed instructions, please make sure to scroll down to the comprehensive printable recipe card located at the very bottom of this post.

Recipe Notes & Essential Substitutions for Perfect Results:

• Gluten-Free 1:1 Flour: The type of gluten-free flour you use can significantly impact the final texture of your cookies. I highly recommend opting for a high-quality gluten-free 1:1 all-purpose flour blend. Look for blends primarily composed of lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch. These lighter blends tend to yield a more tender, less gritty cookie. Conversely, I strongly advise against using gluten-free flour blends that feature heavier flours, like garbanzo bean flour, as these can result in a dense and often unpleasant texture.
• Xanthan Gum: In gluten-free baking, xanthan gum plays a crucial role as a gluten substitute. It acts as a binder, helping to hold the cookie dough together and providing that desirable chewy texture often found in traditional cookies. Many commercial gluten-free 1:1 flour blends already include xanthan gum in their formulation. However, if your chosen blend does not list it as an ingredient, it is essential to add the specified amount to ensure your cookies have the correct structure and don’t crumble.
• Gluten-Free Oats: While oats are naturally free from gluten, they are frequently processed in facilities that also handle gluten-containing grains like wheat, barley, and rye. This presents a significant risk of cross-contamination. Therefore, if you have Celiac disease or a severe gluten intolerance, it is absolutely imperative to use certified gluten-free oats. This certification guarantees that the oats have been processed and packaged in a manner that prevents gluten exposure. I prefer using old-fashioned rolled oats for their chewy texture, but quick oats can also be used if you prefer a slightly softer, less textured cookie.
• Peanut Butter: The star ingredient! I typically use a smooth, creamy peanut butter for this recipe, which contributes to the soft, melt-in-your-mouth consistency. However, if you enjoy an extra textural element, feel free to use chunky or crunchy peanut butter instead – it will add delightful pockets of roasted peanut pieces. For those with peanut allergies, don’t despair! You can easily substitute the peanut butter with almond butter or cashew butter for equally delicious results, maintaining the nutty flavor profile.
• Dairy-Free Butter (or Regular): To keep these cookies suitable for those with lactose intolerance or dairy allergies, I specifically use unsalted dairy-free butter. There are many excellent plant-based butter alternatives available today that perform just like their dairy counterparts. If, however, you do not have any dairy restrictions, you can certainly use regular unsalted butter without any issues. The unsalted variety allows you to control the salt content in the recipe.
• Baking Powder: This recipe relies solely on baking powder as its leavening agent. It’s crucial for providing that subtle lift and helping the cookies achieve a light, airy texture with slightly risen domes. Be sure to use fresh baking powder, as older powder may lose its potency, resulting in flatter, denser cookies. Don’t skip this ingredient!
• Egg: The egg serves a vital purpose in this cookie recipe. It acts as an essential binder, helping to emulsify the ingredients and keep the cookie dough cohesive. This prevents the cookies from becoming too crumbly and ensures a more tender, uniform texture. Without it, the cookies would likely fall apart. Make sure your egg is at room temperature for better incorporation into the batter.
• Sugar Blend: I’ve found that a combination of brown sugar and granulated sugar yields the best flavor and texture in these cookies. Brown sugar contributes moisture, chewiness, and a deeper, caramel-like sweetness, while granulated sugar adds to the crispiness and overall sweetness. This balance is key to their irresistible appeal. If you prefer, you can experiment with light brown sugar or cane sugar as alternatives, but the original blend is highly recommended.
• Vanilla Extract: A touch of vanilla extract is a wonderful addition that enhances all the other flavors in the cookie, adding a warm, aromatic depth. It’s not strictly necessary, but it certainly elevates the overall taste profile. If you’re not a fan of vanilla or simply don’t have it on hand, you can omit it without drastically altering the cookie’s core appeal. However, for that extra touch of deliciousness, a good quality vanilla is recommended.
• Chocolate: For a truly dairy-free cookie experience, I use dairy-free chocolate chunks or chips. The market now offers an excellent range of dairy-free chocolate options that taste just as good as their conventional counterparts. If dairy is not a concern for you, feel free to use any regular chocolate chips or chopped chocolate bars you prefer. Dark chocolate or semi-sweet varieties work best to complement the peanut butter without making the cookies overly sweet.
• Flaky Sea Salt: This is an optional but highly recommended finishing touch! A delicate pinch of flaky sea salt sprinkled over the warm cookies just out of the oven creates a sensational contrast between sweet and salty. This elevates the flavor profile, balancing the richness of the chocolate and peanut butter, and truly makes these cookies shine.

How to Craft Your Perfect Peanut Butter Oatmeal Cookies:

Get ready to bake a batch of the most delicious gluten-free and dairy-free peanut butter oatmeal cookies! Follow these simple steps to ensure perfect, chewy, chocolate-filled treats every time. Remember to preheat your oven and prepare your baking sheets before you start for a smooth baking experience.

Step 1: Beat Butter & Sugar. In a spacious mixing bowl, combine the softened dairy-free unsalted butter with both the brown sugar and granulated sugar. Beat these ingredients together using an electric mixer until the mixture becomes wonderfully smooth, light, and creamy. This creaming process incorporates air, which is crucial for a tender cookie.

Step 2: Add Vanilla & Peanut Butter. Now, introduce the vanilla extract for that lovely aromatic hint, and then add your chosen peanut butter to the bowl. Continue mixing on a low speed until these additions are thoroughly combined with the butter and sugar mixture, ensuring an even distribution of flavor.

Dish by Dish Pro Tips for the Best Peanut Butter Oatmeal Cookies:

• Experiment with Other Nut Butters: If you or someone you’re baking for has a peanut allergy, or if you simply want to try a different flavor profile, this recipe is incredibly versatile! You can easily swap out the peanut butter for an equal amount of almond butter or cashew butter. Both will yield delicious results, offering a slightly different nutty nuance while keeping the cookies rich and satisfying.
• Customize for Your Ideal Crispy/Chewy Texture: The thickness of your cookie dough balls before baking directly influences the final texture. This particular dough doesn’t spread excessively during baking. If you have a preference for thinner, crispier cookies with more snap, ensure you flatten the dough balls a bit more aggressively before placing them in the oven. For a thicker, chewier cookie, a gentle press will suffice.
• Boost the Peanut Butter Flavor: For the ultimate peanut butter experience, consider intensifying the nutty flavor. While chocolate chips are fantastic, you can substitute them entirely with peanut butter chips. This switch will double down on the peanut butter goodness, making these cookies an absolute dream for dedicated peanut butter lovers.
• Bake in Batches for Even Results: Depending on the size of your oven and your baking sheets, you might need to bake these cookies in a few batches. Avoid overcrowding the baking sheet, as this can lead to uneven baking and cookies that don’t spread properly. Giving each cookie ample space ensures they bake evenly to a perfect golden crispness.
• Storage Suggestions: Once completely cooled, store your peanut butter oatmeal cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature or gently warm them in the microwave for a fresh-baked taste.
• Chill the Dough (Optional but Recommended): While not strictly necessary for this recipe, chilling the cookie dough for at least 30 minutes (or even overnight) can deepen the flavors and result in a slightly chewier cookie that holds its shape better. This is especially useful if your kitchen is warm or if you want to bake some now and save some for later.

Other Irresistible Peanut Butter & Chocolate Recipes to Explore:

• Peanut Butter Chocolate Oatmeal Bars (Gluten-Free, Vegan)
• Peanut Butter Chocolate Thumbprint Cookies (Gluten-Free, Vegan)
• Peanut Butter Brownies (Gluten-Free, Dairy-Free)
• Peanut Butter Blossoms (Gluten-Free)
• No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
• Homemade Peanut Butter Cups (Gluten-Free, Vegan)

More Delightful Gluten-Free Cookies to Bake:

P.S. We absolutely love hearing from you! If you decide to give this incredible recipe a try, we’d be thrilled if you could leave a star rating below and/or share your thoughts in the comment section further down the page. Your feedback is invaluable and helps us improve! Don’t forget to explore my entire Recipe Index for a treasure trove of delicious creations on the blog. You can also stay connected and inspired by following me on Pinterest, Facebook, or Instagram! For a weekly dose of fresh and exciting recipes delivered right to your inbox, make sure to sign up for my Email List!

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Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free)

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  Author: Felicia Lim
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  Total Time: 24 minutes
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  Yield: 18 cookies 1x
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  Diet: Gluten Free

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Description

Crispy on the outside, delightfully chewy on the inside, and absolutely bursting with rich chocolate chunks, these peanut butter oatmeal cookies are a dream come true for peanut butter lovers. They make the perfect snack or a comforting sweet treat any time of day. Incredibly quick to make, they’ll be ready in under 30 minutes, ensuring you’ll find yourself baking these delicious cookies again and again! Plus, they are thoughtfully made to be both gluten-free and dairy-free, making them a wonderful and inclusive option for all to enjoy.

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Ingredients

Units

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• 1 cup gluten-free 1:1 flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 1/4 cups gluten-free rolled oats
• 1/2 cup creamy peanut butter (or chunky if preferred)
• 1/2 cup unsalted dairy-free butter (softened)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 cup brown sugar (packed)
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup dairy-free chopped chocolate (or chocolate chips)
• 1/4 cup dairy-free chocolate chips (for extra melty goodness)
• Pinch of flaky sea salt (for sprinkling, optional)

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Instructions

1. Preheat & Line: Preheat your oven to 350F (175C). While the oven heats, prepare a large cookie sheet by lining it with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Beat Butter & Sugar: In a spacious mixing bowl, beat the softened dairy-free unsalted butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and creamy.
3. Add Vanilla & Peanut Butter: Stir in the vanilla extract and peanut butter. Continue mixing until these ingredients are well combined and evenly distributed throughout the buttery sugar mixture.
4. Add Egg: Incorporate the large egg into the mixture. Mix thoroughly until the egg is fully blended and the dough is cohesive and smooth.
5. Add Dry Ingredients: To the wet mixture, add the gluten-free 1:1 flour, xanthan gum (if not already in your flour blend), gluten-free rolled oats, salt, and baking powder. Mix gently until a uniform cookie dough forms, being careful not to overmix.
6. Fold in Chocolate: Gently fold in both the chopped dairy-free chocolate and dairy-free chocolate chips until they are evenly distributed throughout the rich cookie dough.
7. Shape Dough into Balls: Use a #20 cookie scoop (or approximately 2 tablespoons of dough) to scoop out portions. Roll each portion into a smooth, evenly sized ball.
8. Place Cookie Dough Balls on Baking Sheet: Arrange the prepared dough balls on your parchment-lined baking sheet, ensuring you leave about 2 inches of space between each cookie to allow for proper spreading.
9. Press Dough: Lightly flatten each dough ball with the palm of your hand or the back of a spoon. This step encourages the cookies to spread beautifully and achieve those delightful crispy edges.
10. Bake Cookies: Transfer the baking sheet to your preheated oven and bake for approximately 14 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set.
11. Sprinkle With Sea Salt & Cool: Once baked, remove the cookies from the oven. If desired, immediately sprinkle a pinch of flaky sea salt over the warm cookies to enhance their flavor. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Gluten-Free 1:1 Flour: For the best texture, I recommend using a good-quality gluten-free 1:1 all-purpose flour blend that primarily consists of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). Avoid blends with heavier flours like garbanzo bean flour, which can make the cookies dense.

Xanthan Gum: Xanthan gum acts as a vital gluten substitute, helping to bind the ingredients and create a proper cookie texture. If your chosen gluten-free flour blend doesn’t already contain xanthan gum, ensure you add it as specified in the recipe.

Gluten-Free Oats: While oats are naturally gluten-free, cross-contamination can occur during processing. If you have Celiac disease or gluten-intolerance, it is crucial to use certified gluten-free oats to prevent any adverse reactions. Old-fashioned rolled oats are preferred for texture, but quick oats can also be used.

Peanut Butter: I typically use creamy peanut butter for a smooth texture, but chunky peanut butter works beautifully if you prefer extra crunch. If you have a peanut allergy, you can successfully substitute with almond butter or cashew butter.

Butter: To maintain the dairy-free nature of this recipe, I use unsalted dairy-free butter. If dairy is not a dietary concern, feel free to use regular unsalted butter instead.

Baking Powder: This is the sole leavening agent responsible for giving the cookies a slight rise and tender crumb. Ensure it’s fresh and add it as directed.

Egg: The egg is essential for binding the ingredients together and ensuring the cookies hold their shape, contributing to a perfect chewy texture.

Sugar: A blend of brown sugar and granulated sugar provides the ideal balance of moisture, chewiness, and subtle crispness. Light brown sugar or cane sugar can be used as alternatives, but the recommended blend offers the best results.

Vanilla Extract: Adding a touch of vanilla extract enhances the overall flavor profile. While optional, it adds a lovely warmth and depth. If you’re not a fan or don’t have it, you can simply omit it.

Chocolate: For a completely dairy-free cookie, use dairy-free chocolate chunks or chips. If dairy is acceptable for your diet, regular chocolate can be used. Choose semi-sweet or dark chocolate for a balanced sweetness.

Sea Salt: An optional, but highly recommended, pinch of flaky sea salt sprinkled over the warm cookies provides a delightful sweet and salty contrast, elevating the flavors of the peanut butter and chocolate.

• Prep Time: 10 mins
• Cook Time: 14 mins
• Category: Cookies
• Method: Baking
• Cuisine: American