Oatmeal Chocolate Chip Peanut Butter Cookies (GF)

A head on image of a stack of peanut butter chocolate chip oatmeal cookies on a surface with the top cookie bitten into and a scattering of chocolate chips and raw oats around it plus a small dish of peanut butter behind it

5 from 3 votes

Oatmeal Chocolate Chip Peanut Butter Cookies (GF)

These cookies are large, soft and bursting with flavors that don't overpower each other but rather play together nicely. Clean eating and gluten-free, this cookie is an indulgent favorite.

Prep Time10

Cook Time10

Chill and rest time1 15

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 284kcal

Author: Kitrusy

Ingredients

4 tbsp salted butter (½ stick)
6 tbsp natural peanut butter
⅓ cup organic coconut sugar
½ cup raw cane sugar finely ground
2 tsp molasses
1 tsp vanilla extract
2 large eggs or 1 large egg plus 1 egg yolk
½ cup old-fashioned rolled oats
½ cup blanched almond flour finely ground
¾ cups Gluten Free 1-to-1 Baking Flour or King Arthur's Measure For Measure, scooped and measured
¼ tsp Himalayan salt
½ teaspoon baking soda
½ teaspoon baking powder
¼ tsp espresso powder optional
⅛ tsp cinnamon powder or ground nutmeg, optional
1 cup dark chocolate chips

Instructions

In a large, microwave-safe bowl, melt your butter. Once melted, stir in the peanut butter until fully combined.
Add the coconut sugar and finely blended raw cane sugar along with the molasses and mix thoroughly.
Beat in the eggs and vanilla until fully combined and glossy.
Mix in the oats, followed by the almond flour, and finally the gluten-free flour blend, baking powder, baking soda, salt, espresso powder and cinnamon/nutmeg.
Fold in the chocolate chips. Your dough should be soft and shiny but still scoopable (see notes).
Set your dough in the fridge for at least an hour to rest (for the best results let it rest overnight).
Using an ice cream scoop, scoop 12 equal portions of dough (#20 scoop or 3 tbsp of dough per cookie) onto a parchment-lined baking tray and slightly press down the domed top to flatten them and encourage even baking.
Let your dough rest at room temp while your oven preheats (about 10-15 min).
Preheat your oven to 350°F. Let your dough rest at room temp while your oven preheats (about 10-15 min).
Bake your cookies for 8-10 minutes (see notes), or until the underside's edges just beginning to turn golden brown and the tops look set.
Note: Your cookies will be soft right out of the oven so let them cool and set for 5-10 minutes before removing to wire racks to cool completely.
To store, ensure your cookies at fully cooled, then either:
- Store your cookies in an air tight container at room temp for up to 5 days or in the fridge for up to 10 days.
- You can also freeze these cookies. Wrap each cookie individually and store in an airtight container or zip bag with the air removed, for up to a month.

Notes

Though the espresso powder and cinnamon or nutmeg powder is optional, they add a great flavor and help to amplify and complement your cookie's taste.
The peanut butter you use will affect your dough's consistency and this recipe was created to use natural peanut butter (aka peanut butter that is made using just peanuts and maybe salt and no other ingredients). You want the dough to be soft and almost greasy but still scoopable without it being sticky. If your dough is crumbly, you can add 2 tbsp of whole milk or add in an extra egg yolk. If your dough is wet and sticky, you can add in more flour (almond or gluten free flour blend) until you get the desired consistency.
You can bake your dough right away if desired, but letting it rest will allow your flavors to meld which will allow them to be more intense and full-bodied.
I bake using a convection (fan) oven at 350F. 8 minutes results in a slightly under-baked cookie that has an almost gooey layer, 10 minutes gives a soft cookie. If using a convection oven, reduce your bake time by a minute or so and keep an eye on your cookies.

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