There’s something so comforting about biting into a warm cookie straight from the oven. For me, it’s a memory of my mom handing me a treat after school—a simple gesture that always made the day better.
These oat flour peanut butter chocolate chip cookies give me that same feeling, but without the gluten! Whether you’re avoiding gluten for health reasons or just looking for a healthier dessert option, these cookies bring all the gooey sweetness you love, without compromise. Plus, they’re so easy, your kitchen will smell like a bakery in no time.
Chef’s Tips
- Maximize Flavor: Use fresh, locally sourced peanut butter. If you can, grind your own at the grocery store—it makes a world of difference.
- Make Them Vegan: Swap honey with maple syrup, and use dairy-free chocolate chips.
- Extra Texture: Add 1 tablespoon of gluten-free oats for a bit of chewiness.
- Nut-Free Option: Use sunflower seed butter instead of peanut butter.
Serving Suggestions
Serve these cookies slightly warm with a glass of chilled almond milk or crumble them over a scoop of vanilla ice cream for a dessert that’s next level. If gifting, stack the cookies in a glass jar tied with a ribbon for a thoughtful (and tasty!) present.
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Oat Flour Peanut Butter Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These cookies combine the nutty goodness of peanut butter with the indulgence of dark chocolate, all wrapped up in a gluten-free oat flour base. They’re soft, chewy, and perfect for any occasion.
Ingredients
- 1 cup oat flour (you can grind gluten-free oats in a blender if you don’t have store-bought oat flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup creamy peanut butter (unsweetened, preferably fresh-ground)
- 1/3 cup pure maple syrup (or honey for a richer flavor)
- 1 tablespoon coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips (make sure they’re gluten-free!)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oat flour, baking soda, and salt. Set aside.
- In a separate large bowl, mix the peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. The dough will be slightly sticky—that’s okay!
- Gently fold in the chocolate chips. If you’re feeling fancy, save a few to press onto the tops of the cookies for a bakery-style look.
- Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 9-11 minutes, or until the edges are golden. They’ll be soft at first but will firm up as they cool.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temp for up to 5 days or freeze for longer
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
