Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies

Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies

Gluten Free Soft Batch Peanut Butter Oatmeal Chocolate Chip Cookies [pinit] Most Fridays, I don’t post a brand new recipe. I do this mostly out of kindness. (And partly because I adore a good clickable collage on a Friday.) How many new recipes can you possibly keep track of in a given week? Over the years, many of you have told me that, although you love new recipes, you tend to breathe a sigh of relief when a recipe goes up that isn’t really your thing. It’s like you get a day off. Today, I am punishing you with a brand new recipe for gluten free peanut butter oatmeal soft batch chocolate chip cookies. It’s just …. this relatively simple recipe just took so, so long to bring to perfect, chewy, peanutty, oatmealy goodness, and I’ve simply been sitting on it for at least 2 weeks. I’m not a woman of great patience. The end.

Gluten Free Soft Batch Peanut Butter Oatmeal Chocolate Chip Cookies

These are soft batch gluten free cookies. Like the “soft batch” packaged cookies say: so soft, they taste like they’re right out of the oven. But they’re better than right out of the oven. Why? Because they don’t make a mess, that’s why. Every time I see a photo of someone pulling apart a gooey cookie that is right out of the oven? I don’t think, oooooohhhh and aaaaaaaahhhhhh. Instead, I think about cleaning up that terrible, gooey mess.

Gluten Free Soft Batch Peanut Butter Oatmeal Chocolate Chip Cookies

I know you’ll forgive me for a new recipe on a Friday. These cookies are worth it. They’re not overwhelming in their peanut buttery-ness, and the oats give them just the right amount of chewiness, plus give them some structure. And resist the urge to add more chocolate chips! You’ll overwhelm the cookies. It’s all about the balance. Like everything else, right?

And because I couldn’t resist, here are some weekend baking projects:

Braided Gluten Free Nutella Bread

Gluten Free Chocolate Éclairs

Gluten Free Flour Tortillas from GFOAS Bakes Bread

Like this recipe?

Prep time: Cook time: Yield: 2 dozen cookies


3/4 cup (105 g) all-purpose gluten free flour

1/4 teaspoon xanthan gum (omit if your blend already contains it)

3 tablespoons (27 g) cornstarch

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup + 2 tablespoons (72 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

3/4 cup (75 g) certified gluten free old fashioned rolled oats

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (128 g) no-stir peanut butter

1 egg (60 g out of shell) + 1 egg yolk at room temperature, beaten

1 teaspoon pure vanilla extract

4 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch


  • Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine again, working out any lumps. Add the oats and stir to combine. Create a well in the center of the dry ingredients and add the butter, peanut butter, egg and egg yolk and vanilla, mixing to combine after each addition. The cookie dough should be thick. Add the chocolate chips tossed with cornstarch, and mix until the chips are evenly distributed throughout the cookie dough.

  • Divide the dough into pieces of about 2 tablespoons each, roll each tightly into a ball and then place about 2-inches apart on the prepared baking sheets. Flatten the balls of dough very slightly, and chill in the freezer for about 10 minutes (or in the refrigerator for 30 minutes).

  • Once the dough has chilled, place in the center of the preheated oven and bake for 8 minutes, or just until the balls of dough have melted and spread and the cookies are just beginning to brown around the edges. Some may even be slightly wet toward the center. Be careful not to overbake. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.



P.S. Don’t have your copy of Gluten-Free on a Shoestring Bakes Bread yet? Pick yours up today, and get some dough going this weekend. Be part of the gluten free bread revolution!

Comments are closed.

  • Debi
    April 4, 2014 at 11:41 PM

    These are hands down the best GF cookies I’ve ever made. We’re on the second batch! Thank you for doing this blog. By the way, I have all your cookbooks and have also given them as gifts.

  • April 4, 2014 at 8:25 AM

    […] these gluten free peanut butter oatmeal chocolate chip cookies are mouth watering. […]

  • Annie
    March 31, 2014 at 12:52 PM

    Nicole, I’ve been eyeing recipes for a few weeks after just finding your blog, and finally went a little nuts this weekend and did cheddar bay biscuits for brunch on Saturday, these cookies for an afternoon basketball treat, and pizza crust on Sunday. I was raised in a major baking family and rolled out double crust pies and tarts forever, only to have it all come to a screeching halt when my husband was diagnosed a few years ago! I have enjoyed every recipe so far and can’t wait to experiment further. I want to just thank you so much for all of your work and care you have clearly put into developing this site and your bakery! RAVE reviews from everybody at my house in Wisconsin. I’ve been directed to make these cookies again immediately because the whole batch disappeared in 2 days…

  • Corrina
    March 30, 2014 at 7:46 PM

    We can not have peanutbutter; would it be 0Kay to use sunflower seed butter?

    • Jennifer S.
      March 31, 2014 at 11:55 AM

      Be careful about this – it is soo much more oily than PB. I would try it with a hair less than what it calls for in PB. I tried this with another PB chocolate chip recipe and though I wasn’t a fan – tons of others were!! :)

  • Cassi
    March 30, 2014 at 8:12 AM

    Just wanted to update – I tried the recipe yesterday and again this morning… fabulous! Instead of normal chocolate chips I subbed for white chocolate chips. I also could not resist adding cinnamon to the dough… absolutely delicious! Also further below, there was a mention that if using a high cornstarch-ratio’d flour blend, to use three tablespoons of the flour and not pure cornstarch. I use Cup4Cup and this is what I did, came out great.

    I made a full batch, baked half of the dough and put the other half in a tub in the fridge to save. I made the other half this morning and I’m pleased to say that it tastes just as good.

    Thank you Nicole!! A copy of GFOAS Bakes Bread is in the mail and I am so super excited. :)

    • March 30, 2014 at 4:32 PM

      Thanks for reporting back, Cassi! I’m really glad it worked out. :)

  • Lorna
    March 29, 2014 at 8:03 PM

    Just ask me if I’ve learned to trust your recipes….I mad a double batch of these yesterday ….used score bits (not a real big fan of chocolate chips) and took them to out dog agility class today. I’m sure glad I left a half dozen at home….because the tin is empty! Everyone loved them and couldn’t believe they were gluten free!. Tonight I’m making a big batch of the high quality all purpose flour and a big batch of the bread flour and either tonight or tomorrow I;ll do the starter and then the dough for the Lean White Sandwich Bread and once that goes in the fridge in my brand new Cambro proofing containers, I’m going to try the English Muffin Bread.I;m working up to Hot Cross Buns for Easter. You are an ANGEL Nicole…..I thought I’;d never eat bread again till I found your blog….and in case you haven’t guessed after trying many of your recipes I am positive your bread recipes will be a super success! Thanks Girl!

  • Diane Decker
    March 29, 2014 at 3:18 PM

    Now I have the perfect excuse to buy the certified gluten free oatmeal I’ve been dreaming of. These are my very favorite cookies of all time and now I can make them again. Thank you so much Nicole!

  • Bettina
    March 29, 2014 at 12:37 PM

    Where can I get unbleached parchment paper here in the northeast ?

    • Jennifer S.
      March 30, 2014 at 2:47 PM


      • March 30, 2014 at 4:28 PM

        Yup. As Jennifer says, I usually get it on amazon. I can also find it in my local grocery store, too, and buy it there when I’m in a pinch (but then go order it online because it’s cheaper!)

  • March 28, 2014 at 10:52 PM

    I’ve got mine in the oven right now! I halved the recipe and had a bit extra flour but the dough tasted scrumptious and I can’t wait to try the cookies. It’s so nice to be able to lick the bowl again.

  • STephanie
    March 28, 2014 at 9:23 PM

    I made these tonight. They were easy to put together, but took much longer for them to cook (I do have a oven thermometer but it took almost twice as long). I took them out as in the directions, when flattened and just browning. They cooled and were amazing. They look beautiful, their texture was perfect and tasted great. Thanks so much for the recipe!!

    • March 30, 2014 at 4:29 PM

      I’m not sure why your cookies took twice as long to bake, Stephanie, but my first thought is that you chilled them longer than instructed. Sounds like you got around it though.

  • Cammi Carlson Moffatt
    March 28, 2014 at 1:54 PM

    I’m a pretty recent new follower, have bought 2 of your 3 cookbooks, put a lot of your tips into practice and am loving being in the kitchen again. So…I did stop everything I was doing and made these immediately when I got the post!!! They do not disappoint. Oh my goodness!!!! Delish!!! And I used Organic Cane Sugar that sometimes causes a fuss in baking but they turned out perfect. Also I used Trader Joes organic creamy PB (I did have to stir it but I used a fresh jar that hadn’t been refrigerated so it was pretty easy). These will be a family favorite, I’m sure. Thank you! Thank you! Thank you!!

    • March 28, 2014 at 5:00 PM

      Cammi, that is the best news ever. This is my favorite part: that you’re “loving being in the kitchen again.” That’s the home run! And I love that you already made these cookies. Good thing I didn’t sit on the recipe any longer. :)

  • Lorna
    March 28, 2014 at 1:53 PM

    MY mouth is watering….this is a must make for the weekend. And here I was thinking about tackling something out of GFOAS Bakes Bread……I think I finally have all the ingredients. I’m planning to make buckets full of your different flour mixes so I can just go at it. There are so many wonderful recipes though, that I don’t know where to start! What would you suggest are the best ones to start with?

    • March 28, 2014 at 4:59 PM

      Hi, Lorna, I love your energy! You’re going to do great. Believe it or not, I actually covered that in my Bread FAQs (see Bread FAQ #5. :)

  • Jennifer S.
    March 28, 2014 at 10:59 AM

    yea buddy! these look so yummy right now. I might blow off all I have to do today just to make these. Thank you sister from the bottom of my heart! P.S. I was going to make the nutella bread for a party this weekend, and then it was cancelled. boo.

    • March 28, 2014 at 4:56 PM

      Jennifer, I hate to point out the obvious, but if you make the Braided Nutella Bread … the party will be at YOUR house. ;)

      • Donia Robinson
        March 28, 2014 at 8:27 PM

        I’m there!

  • Beth
    March 28, 2014 at 10:02 AM

    What was I thinking, giving up processed sugar for lent???? I have so many recipes that I want to try and this one is tempting me the most! Chocolate, oats and Peanut butter!!! Arrggggghhh!! I just have to remember the Easter season lasts far longer than Lent. Printing this recipe to put on the top of the collection! Thanks Nicole for all of your hard work!

    • March 28, 2014 at 10:15 AM

      Oh no, Beth! If you can have unrefined sugars, try replacing the sugars with an equal amount by weight of coconut palm sugar. It will be different (and will probably end up a flatter cookie), but should still be delicious!

  • Natalie
    March 28, 2014 at 9:51 AM

    If your flour blend has cornstarch in it already, do you need to add the extra cornstarch? Thanks!

    • March 28, 2014 at 10:14 AM

      It depends upon how much cornstarch your blend has, Natalie. If you’re using Cup4Cup, that has quite a lot of cornstarch, so instead of cornstarch, I’d use an equal amount by weight of Cup4Cup. So, it would be 3/4 cup (105 g) + 3 tablespoons (27 g) Cup4Cup.

  • Cassi
    March 28, 2014 at 9:16 AM

    Ohhh my, these look good. I would love to try them tomorrow! Question though – I’m strange in that I actually don’t like chocolate. Would the recipe work with, say, white chocolate chips? Maybe caramel chips, or dried fruit, or nuts, etc.?

    I know there are other oatmeal cookies sans chocolate recipes here but, this one has peanut butter. Wonderful, glorious, peanut butter.

    • March 28, 2014 at 10:12 AM

      Good question, Cassi! Absolutely. Use whatever kind of chips you like. White chocolate chips would be really lovely in these. :)

  • Esther
    March 28, 2014 at 8:42 AM

    how big of a difference does it make to use natural PB (which you do often have to stir after opening and before putting in the fridge)

    • March 28, 2014 at 8:45 AM

      I find that the natural peanut butter you need to stir makes for much flatter cookies, Esther. It has a lot more oil, and can be really hard to mix well so it really does change the chemistry of the cookies.

      • momof3onthego
        March 28, 2014 at 10:17 PM

        What about sunflower butter? Peanut butter is a no in our house.

  • Anneke
    March 28, 2014 at 8:40 AM

    I am totally the girl who breathes a sigh of relief when you post something I probably won’t make! These cookies, however, make me want to bake them right now, they look awesome!

    • March 28, 2014 at 8:44 AM

      I know you do, Anneke! Sorry? ;)

    • Jennifer S.
      March 28, 2014 at 10:58 AM

      I figured this might be you Anneke!! :) Take one for the team because these look awesome!

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