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Do you ever feel like you can never eat “normal” foods, especially desserts, when you’re eating gluten and dairy free? If so, you NEED to make these Peanut Butter Oatmeal Chocolate Chip Cookies, which are both gluten free and dairy free!

My husband declared them to be BETTER than the original gluten and dairy filled cookies I based the recipe on!

When someone who doesn’t normally eat gluten and dairy free says that, you know it’s saying something! (as a side note, he actually does eat GF/DF a lot because that’s how I cook!)

So, now the question is…are you going to keep READING about these cookies or jump straight to the recipe and start MAKING them?

Don’t worry, I won’t be offended if you choose to jump straight to the recipe. It’s one you’re going to want to make again and again!

What ingredients are needed for these Peanut Butter Oatmeal Chocolate Chip Cookies?

You’ll need 11 ingredients to make these gluten free, dairy free cookies!

  • Natural peanut butter (I love Smucker’s brand!)
  • Refined coconut oil (make sure it’s labeled as “refined” so that it doesn’t taste like coconut)
  • Regular white sugar
  • Brown sugar
  • Baking soda
  • Coarse kosher or sea salt
  • Eggs
  • Pure vanilla extract
  • Gluten free quick cooking rolled oats
  • Cassava flour (I like Anthony’s, Otto’s or Bob’s Red Mill brands)
  • Dairy free semisweet chocolate chips (miniature or regular size)
Soft and chewy cookie lovers unite! These Peanut Butter Oatmeal Chocolate Chip Cookies, which happen to be gluten free and dairy free, will knock your socks off. They are rich and flavorful and taste just as good (if not better!) than the original gluten and dairy filled version.

What are the best dairy free chocolate chips to use in these dairy free cookies?

As with any food, it comes down to personal preference. It also comes down to what brand you can find locally. 

Of course, you can always order dairy free chocolate chips online if you can’t find any in your local grocery store.

My favorite brand of dairy free chocolate chips is Enjoy Life brand. They taste great and melt well too.

I use Enjoy Life miniature semisweet chocolate chips when I make these cookies. The semisweet chocolate chips have a milder chocolate flavor, which tastes great with the intense peanut butter flavor in these cookies.

These cookies would also taste great without the chocolate, if you just want to make a really soft and chewy peanut butter oatmeal cookie.

Next time you want a decadent, soft and chewy cookie that’s gluten free, dairy free, make these Peanut Butter Oatmeal Chocolate Chip Cookies. Not only do they taste just as good (or better!) than the original recipe they were based on, they stay fresh for several days and can be frozen too!

What flour is used in these gluten free cookies?

These Peanut Butter Oatmeal Chocolate Chip Cookies use more oats than flour, so make sure you buy oats that are labeled gluten free.

For the flour, I use cassava flour in these cookies, and it works really well. I order cassava flour online because I can get a larger quantity, which makes the price less expensive overall.

I love cassava flour because it results in a really great texture and behaves more similar to regular wheat flour than any other gluten free flour I have baked with (and I’ve baked with a lot of them!).

Do not confuse cassava flour with tapioca flour. While they are made from the same plant (the yuca root), they are not made in the same way and don’t perform in the same way in baking and cooking.

I keep both of these kinds of flour in my kitchen and use them for different things.

Cassava flour is definitely my go-to flour for gluten free baking!

Soft and chewy cookie lovers unite! These Peanut Butter Oatmeal Chocolate Chip Cookies, which happen to be gluten free and dairy free, will knock your socks off. They are rich and flavorful and taste just as good (if not better!) than the original gluten and dairy filled version.

How should I store these Peanut Butter Oatmeal Chocolate Chip Cookies?

One of the best things about these Peanut Butter Oatmeal Chocolate Chip Cookies is that they store really well!

Some gluten free, dairy free cookies don’t last very long before they taste stale and dried out, but that is NOT the case with this recipe!

Store these cookies in an airtight container at room temperature for 3 to 4 days!

Can I freeze these Peanut Butter Oatmeal Chocolate Chip Cookies?

For sure! Store the cookies in an airtight container in the freezer up to 3 months.

Next time you want a decadent, soft and chewy cookie that’s gluten free, dairy free, make these Peanut Butter Oatmeal Chocolate Chip Cookies. Not only do they taste just as good (or better!) than the original recipe they were based on, they stay fresh for several days and can be frozen too!

Conclusion

Next time you’re in the mood for a decadent, homestyle soft and chewy cookie, make these Peanut Butter Oatmeal Chocolate Chip Cookies. And if you decide to share them, you will have fun watching the surprised reactions when you tell people they are gluten and dairy free!

If you’re looking for other gluten and dairy free treats, check out these options!

Peanut Butter Oatmeal Chocolate Chip Cookies (gluten free, dairy free)

Next time you want a decadent, soft and chewy cookie that’s gluten free, dairy free, make these Peanut Butter Oatmeal Chocolate Chip Cookies.
Prep Time30 mins
Bake Time8 mins
Course: Dessert
Keyword: Dairy Free, Dairy Free Cookies, Gluten Free, Gluten Free Cookies
Author: Laura Marzen, RD

Ingredients

  • 1 cup natural peanut butter*
  • ¼ cup + 2 tablespoons refined coconut oil
  • ½ cup regular white sugar
  • ½ cup packed brown sugar
  • 1 ½ teaspoons baking soda
  • 1/8 teaspoon coarse salt
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free quick cooking rolled oats
  • ½ cup cassava flour
  • ¾ cup dairy free miniature or regular size semisweet chocolate chips

Instructions

  • Preheat oven to 350°F. In a large mixing bowl combine peanut butter and coconut oil. Using an electric mixer, beat on medium speed until smooth. Add white and brown sugars, the baking soda, and salt. Beat for 1 to 2 minutes or until very well combined.
  • Beat in eggs and vanilla. Add oats and cassava flour. Beat on low speed until combined. Add chocolate chips. Beat on low speed until combined.
  • Shape dough into about 24 round discs, about ½-inch thick. Place on ungreased baking pans, leaving about 1-inch space between discs. Bake cookies, one pan at a time, for 8 to 9 minutes or until tops are puffed and centers are set. Edges will be just starting to turn brown.
  • Let cookies cool on the pans on a wire rack for 1 to 2 minutes. Transfer cookies to a wire rack to cool completely (obviously, eat one warm to make sure they turned out well.) 😉
  • Store cookies in an airtight container at room temperature for 3 to 4 days or freeze up to 3 months.
  • Tips: * If using unsalted peanut butter, increase the coarse salt to ¼ teaspoon.

Notes

Tips: * If using unsalted peanut butter, increase the coarse salt to ¼ teaspoon.
Yield: about 24 cookies (2 ½ to 3-inch diameter finished)