These dairy-free, gluten-free peanut butter chocolate chip oatmeal cookies are easy to make in one bowl and hard to stop eating!
I’m finally sharing the cookies I’ve been making over and over again since shortly after Madeline’s birth. These peanut butter chocolate chip oatmeal cookies are dairy free, gluten free, and super simple to make. If you don’t like or can’t have peanut butter, they’re also amazing with cashew butter, and I bet other nut and seed butters will work, too.
While I wouldn’t call these health food, they do have good amounts of fiber, protein, and healthy fat. As a nursing mom, I love these because the oats help keep my supply up. However, these are not actual lactation cookies since they don’t have anything funky like brewer’s yeast or other ingredients not found in normal cookies that make you raise your eyebrows a little.
The recipe is inspired by and heavily modified from this one, which contains regular all-purpose flour. Since I don’t have adverse reactions to gluten (but do try to limit it to just a little every once in while), I started by trying the recipe exactly as written. The cookies were delicious, but SO crumbly. It was a pain to scoop them into balls and very messy to eat them.
First I reduced the oil and added an extra egg to help the cookies hold together. Next, I swapped in smaller amounts of almond flour and tapioca flour for the regular flour. Finally, I reduced the sugar a little and added some extra vanilla (Rodelle forever!!) to make sure the cookies still had wonderful flavor.
The result is a cookie that’s addictively chewy, with a nice crunch around the edges and just the right amount of goo in the middle. I highly recommend sprinkling them with a little sea salt as soon as they come out of the oven–the salt makes the chocolate and vanilla flavors really pop.
If you know a new mama, or anyone else who might need an extra bit of spring in their step, why not whip up a double batch of these peanut butter chocolate chip oatmeal cookies so you can share with them?
- 3/4 cup avocado oil*
- 3/4 cup creamy peanut butter**
- 3 large eggs
- 1 tablespoon vanilla
- 2 1/2 cups old-fashioned rolled oats
- 1 1/4 cups raw sugar
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt, plus more for sprinkling on after baking
- 1 cup dark chocolate chips
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a whisk, beat the oil, peanut butter, eggs, and vanilla until smooth. Add the oats, sugar, almond flour, tapioca flour, baking soda, and salt and mix until thoroughly combined. Stir in the chocolate chips by hand.
- Use a 1.75-ounce cookie scoop or your hands to form balls about the size of a golf ball. Place them at least two inches apart on the prepared baking sheet and bake for 10-12 minutes, until light golden brown around the edges but still gooey in the middle. Sprinkle with flaky sea salt to taste. Cool for at least five minutes on the pan, then use a spatula to transfer to a rack to cool completely. Cookies keep in an airtight container at room temperature for up to five days but will not be as crisp around the edges after the first day.
*You can also use olive oil, and no, you won't taste it!
**I use natural peanut butter that only contains peanuts and salt, but this recipe also works with conventional peanut butter, although the cookies will be a bit sweeter. Cashew butter is also wonderful here, and I suspect any nut/seed butter would work.
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Bob's Red Mill Organic Rolled Oats, 32 Ounces (Pack of 4)
PEANUT BUTTER - CREAMY - 1 Jar
Winco ICD-24 No.24 Ice Cream Disher with Plastic Handle, Red
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound
Bob's Red Mill Tapioca Flour - 16 Ounce - 2 Pk
Primal Kitchen - Avocado Oil, Whole30 Approved, Paleo Friendly and Cold Pressed (16.9 oz)
Nutrition Information:Yield: 20 cookies Serving Size: 1 large cookie
Amount Per Serving: Calories: 299 Total Fat: 19g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 29mg Sodium: 142mg Carbohydrates: 29g Fiber: 3g Sugar: 16g Protein: 6g