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Kitchen Sink Oatmeal Peanut Butter cookies on wood cutting board.

Flourless Gluten-Free Peanut Butter Oatmeal Cookies

Made without flour, these oatmeal peanut butter cookies bake up soft and chewy. The add-ins, like coconut, chocolate chips, and almonds, are just suggestions. Use whatever dried fruits, nuts, and chocolate that you enjoy!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Author GlutenFreeBaking.com

Ingredients

  • 1 cup creamy peanut butter (9 1/2 ounces; 270 grams)
  • 3 large eggs (about 5 1/4 ounces; 150 grams)
  • 1 cup packed dark brown sugar (7 1/2 ounces; 212 grams)
  • 2 1/2 cups quick cook gluten-free oats (8 3/4 ounces; 248 grams)
  • 1/2 cup sweetened coconut (1 1/2 ounces; 45 grams)
  • 1/2 cup dark chocolate chips (3 ounces; 100 grams)
  • 1/2 cup peanut butter chips (3 ounces; 100 grams)
  • 1/2 cup chopped almonds for a sweet-salty flavor, use salted almonds

Instructions

  1. In large bowl, whisk together peanut butter, eggs, and dark brown sugar until smooth. Switch to a wooden spoon and add oats, coconut, chocolate chips, peanut butter chips, and chopped almonds. Stir until well combined. Chill for 15 minutes.
  2. Adjust oven rack to middle position and preheat oven to 350°F.
  3. Line two baking sheets with parchment paper. Drop dough, about one tablespoon each onto prepared cookie sheet, spacing dough about an inch apart.
  4. Bake until set, about 15 minutes.Allow cookies to cool on the pan for five minutes and then transfer to a wire rack. Repeat with cool baking sheet until all dough is used.
  5. Store cookies in a covered container on the counter for up to four days.