Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

These gluten-free peanut butter oatmeal chocolate chip cookies are soft, chewy and loaded with chocolate chips and bold peanut butter flavor in every bite.

This easy cookie is a delicious mash-up: the chewy texture of oatmeal chocolate chip cookies combined with the rich peanut butter taste of classic peanut butter cookies.

Each bite is soft, chewy, and bursting with chocolate and peanut butter. Perfect for peanut butter lovers and a great gluten-free option when a cookie craving hits.

The recipe uses simple pantry ingredients you may already have. Here’s what you’ll need:

Gather Your Ingredients

Use quality ingredients for the best texture and flavor:

• Gluten-free measure-for-measure flour. Choose a 1:1 gluten-free flour blend that contains xanthan gum. Avoid almond, coconut, or oat flour for this recipe.
• Certified gluten-free oats. A mix of rolled (old-fashioned) oats and quick oats gives the best texture. Do not use steel-cut oats.
• Baking powder & baking soda. Both help the cookies rise and spread properly.
• Salt. Kosher salt works well; reduce slightly if using fine table salt.
• Butter. Use softened butter for a tender, chewy crumb.
• Brown sugar & granulated sugar. The combination creates moisture, chew, and caramel notes.
• Creamy peanut butter. Use a traditional smooth peanut butter (not runny natural) to prevent excess spreading and dryness.
• Eggs + an egg yolk. Two whole eggs plus an extra yolk give a fudgy, chewy texture.
• Vanilla extract. Enhances the cookie flavor—don’t skip it.
• Chocolate chips. Semi-sweet or dark chocolate chips are recommended; milk chocolate can be overly sweet.

How To Make Peanut Butter Oatmeal Cookies, Step By Step

See the recipe card below for exact ingredient amounts, timing, and tips.

1. Combine dry ingredients. Whisk together the gluten-free flour, rolled oats, quick oats, baking powder, baking soda, and salt until evenly blended. Set aside.
2. Cream butter and sugars. Beat the softened butter with the brown and granulated sugar until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.
3. Build the dough. Add the peanut butter and mix until incorporated. Add the eggs one at a time, then the egg yolk and vanilla. Scrape down the bowl and add the dry ingredients, mixing until a few dry streaks remain.
4. Fold in chocolate chips. Stir in the chocolate chips by hand so they are evenly distributed throughout the dough.
5. Chill the dough. Cover and refrigerate for 30 minutes while you preheat the oven.
6. Preheat and prepare pans. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Alternate sheets between batches to avoid placing cold dough on hot pans.
7. Scoop and shape. Use a large cookie scoop to portion 3-tablespoon dough balls. Roll them between your palms for a smooth surface and arrange about six per sheet, returning remaining dough to the fridge between batches.
8. Bake. Bake 8–10 minutes until the edges are set but the centers still look slightly underdone. Cookies will continue to set on the hot pan. Press a few extra chips on top as soon as they come out of the oven and let cool on the sheet 4–5 minutes before transferring to a wire rack.
9. Serve and store. Once cooled, enjoy. Store at room temperature in an airtight container for 1–2 days or freeze for up to 2 months.

FAQ + Tricks For The Best Cookies

Don’t over-bake. Remove cookies when the tops look set but centers remain slightly soft; they finish cooking on the hot sheet and stay moist.

Use a cookie scoop. A large scoop gives even cookies and consistent baking times.

Avoid natural peanut butter. Natural or very runny peanut butter can cause excess spreading and drier cookies. Use a conventional creamy peanut butter for best results.

Double up on peanut butter. For extra peanut flavor, try adding peanut butter chips along with the chocolate chips.

Make them dairy-free. Substitute vegan butter and dairy-free chocolate chips to make the cookies gluten-free and dairy-free.

More Gluten-Free Oatmeal Cookie Recipes To Try

Gluten-Free Oatmeal Scotchies (Butterscotch Oatmeal Cookies)

Gluten-Free Monster Cookies

Gluten-Free Oatmeal Raisin Cookies

Recipe Card

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

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5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 40 minutes
• Yield: 28–30 Cookies
• Diet: Gluten Free

Print Recipe

Description

Soft, chewy peanut butter oatmeal cookies studded with chocolate chips and rich peanut butter flavor. Simple, satisfying, and gluten-free.

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Ingredients

Scale

Dry Ingredients:

• 1 3/4 cup (210 grams) gluten-free measure-for-measure flour
• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free quick oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1 cup (226 grams) butter, softened
• 1 1/4 cup (250 grams) light brown sugar
• 1/3 cup (66 grams) granulated sugar
• 1 cup creamy peanut butter
• 2 large eggs, room temperature
• 1 egg yolk, room temperature
• 1 Tablespoon vanilla extract

Mix-Ins & Toppings:

• 2 1/2 cups semisweet chocolate chips (for the dough)
• 1/2 cup chocolate chips (for topping)

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Instructions

1. Combine Dry Ingredients. In a medium bowl, whisk together gluten-free flour, rolled oats, quick oats, baking powder, baking soda, and salt until evenly mixed. Set aside.
2. Cream Butter & Sugar. In a stand mixer or large bowl, beat the softened butter, brown sugar, and granulated sugar on medium until light and fluffy, about 2–3 minutes. Scrape the bowl.
3. Build The Dough. Add the peanut butter and mix until combined. Add eggs one at a time, then the yolk and vanilla. Scrape the bowl and add dry ingredients, mixing until a few dry patches remain.
4. Add Mix-Ins. Fold in 2 1/2 cups chocolate chips by hand until evenly distributed.
5. Chill 30 Minutes. Cover and refrigerate the dough for 30 minutes while preheating the oven.
6. Preheat & Prep. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
7. Scoop & Roll. Use a large cookie scoop to portion 3-tablespoon dough balls. Smooth between palms and place about six on a sheet, returning extra dough to the fridge between batches.
8. Bake Cookies. Bake 8–10 minutes until set at the edges but slightly soft in the center. Press a few extra chips on top when they come out. Cool 4–5 minutes on the sheet, then transfer to a wire rack.
9. Serve & Store. Once cooled, enjoy. Store at room temperature in an airtight container 1–2 days or freeze up to 2 months.

Notes

• Gluten-Free Flour. Use a reliable 1:1 gluten-free flour with xanthan gum. Weigh dry ingredients for best results; if not using a scale, use the scoop-and-level method.
• Peanut Butter. Avoid natural or very oily peanut butter to prevent excess spreading and dry texture. Use conventional creamy peanut butter.
• Oats. If needed, you can use all rolled oats or all quick oats, though a mix provides the best texture.

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American