Peanut Butter Oatmeal Cookies
Healthy Recipes

Peanut Butter Oatmeal Cookies (Gluten and Dairy Free)


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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Cookie Tips

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
Peanut Butter Oatmeal Cookies
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5 from 2 votes

Peanut Butter Oatmeal Cookies (Gluten and Dairy Free)

This is one of the best "healthy" cookies you will ever have. It's perfect for people who are sensitive to gluten and dairy, but they are so delicious everyone will enjoy.
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Servings: 24 cookies

Ingredients

  • 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

Instructions

  • 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.

6 Comments

  • Krysia

    This looks absolutely delicious! I am also passionate about fitness and eating healthy. I try to find sweet treats to feed my family that have other goodness, too like lots of protein, so this fits my search perfectly. Can’t wait to try these! Pinned for later use.

  • Kim

    These sound fabulous. I love that they are gluten and dairy free. For anyone with peanut allergies, you could sub out the peanut butter with Wow Butter or Sunbutter as well!

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