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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)