These cookies are savory from the peanut butter and satiating from the rolled oats. This recipe was originally inspired by a family member with gluten and dairy sensitivities, but they’re so delicious everyone will love them. My husband who is notoriously a fan of rich, buttery, cookies is even a fan of these “healthy” cookies.
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If you prefer crunchier cookies I recommend using white sugar. If you cook them a bit longer to get them browned (but not burnt) they will be extra crispy. For a softer cookie, use brown sugar or coconut sugar. My personal preference is coconut sugar, I’ve had good results with Jans Organic Coconut Sugar.
This recipe makes a good amount of cookies – at least 24, decently sized ones. I recommend a large mixing bowl (this set of bowls is great) and a large baking sheet (or multiple smaller ones). When you combine all the liquid ingredients first, make sure to spend a little extra time mixing in the peanut butter. It’s best to get it as well combined as possible so it’s a viscous liquid. There’s no need to use a mixer on this – old fashioned hand mixing is completely fine.
When you add the dry ingredients be sure to add the oats slowly. There is a lot of them, so I recommend adding them one cup at a time so you can easily mix them in. Warning: it’s going to look like a lot of oats. Don’t worry, the cookies don’t taste like it.
Everyone’s oven is different and I find mine might be a bit stronger than others. It’s always best to check on your cookies early to avoid burning them. I recommend that you start checking around the 13-minute mark. For my cookies, the sweet spot was at 15 minutes.
When you take them out they’ll be a little soft. Don’t rush – just let it rest for a few minutes. After that, enjoy a delicious cookie that has no dairy or gluten!
Peanut Butter Oatmeal Cookies (Gluten and Dairy Free)
- 4 large eggs
- 3/4 cup white or coconut sugar can also substitute brown sugar
- 1 tsp vanilla extract
- 1 cup peanut butter smooth or crunchy
- 1/2 cup light olive oil or canola oil substitute with your favorite baking oil
- 4 cups old fashioned rolled oats
- 1/2 tsp salt
- 1 tsp baking soda
- Preheat oven to 375 degrees. Line a large baking sheet (or two if they are small) with parchment paper.
- In a large mixing bowl, mix together all of the wet ingredients: eggs, sugar, vanilla, peanut butter, and oil. Take a few minutes to mix the peanut butter in well so it become a thick liquid.
- Add in salt and baking soda and mix through the liquid. Slowly, one cup at a time, mix in oats. The resulting mixture will seem mostly oat, but will be held together by a sticky peanut butter liquid texture.
- Use a spoon or scoop to measure out the dough. Place on a baking sheet and use the back of the spoon or scoop to flatten the tops of each cookie. Try to leave at least 1-2 inches between cookies as they will expand as they bake.
- Start baking your cookies for 13 minutes, then check on them. They will likely need another 2-7 minutes depending on your oven and how brown you prefer them to be.
- Cookies will come out soft, let them cool for at least 5 minutes.