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Home » Recipes » Dessert

Gluten Free Peanut Butter Oat Cookies

Published: Mar 19, 2014 · Modified: Dec 15, 2022 by Rose McAvoy · This post may contain affiliate links · 3 Comments

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You know how sometimes you find a cookie recipe that you really like and you get into a phase of finding the littlest excuse to make said cookies? Well, these are those cookies.

The problem is I sort of fell for the version I shared a few weeks ago. The ones with whole wheat flour. Flour that The Little Helping can't eat while he is in the midst of a gluten elimination diet. Yeah those ones.

I mentioned my not-so-devastating predicament to a friend who shrugged and said, "You know, you can make any peanut butter cookie gluten free by taking out the flour." Really?? So while I can't speak for every peanut butter cookie ever, her tip worked perfectly for this peanut butter cookie recipe!

Of course I fiddled (as one does) and now I have a gluten free peanut butter oat cookies recipe! I hate to say, I might like this version even better. For the sake of clarity I will probably be making cookies again tomorrow.

Gluten Free Peanut Butter Oat Cookies

Rose McAvoy
Peanut-filled cookies light as clouds and just sweet enough.
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 30

Ingredients
  

  • 1 ½ cups gluten free oats
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter unsalted
  • ½ cup cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 eggs
  • 1 teaspoon vanilla
  • ¾ cup crunchy peanut butter
  • ½ cup unsweetened applesauce

Instructions
 

  • Preheat the oven to 350 degrees, set the wrack to the vertical center, and line two sheet pans with silicone baking mats or parchment paper.
  • Grind the oats into a course flour using a food processor (1-2 minutes on high). In a large bowl blend the oats, flour, baking soda, and salt. Set aside.
  • Cream the butter with the sugar until fluffy - about 2 minutes using an electric mixer on medium speed. Scrape down the sides of the mixer bowl, if needed, and add the egg and vanilla. Blend just enough to combine. Add the peanut butter and applesauce then mix 1-2 minutes until the batter becomes a uniform color and texture.
  • Slowly incorporate the dry ingredients adding about ⅓ at a time and mixing completely before adding the next ⅓.
  • Measure the batter in 1 ½ tablespoon portions (or use a #40 cookie scoop) on to the prepared baking sheets approximately two inches apart. Gently flatten each mound with a fork to make a cross hatch pattern on the tops.
  • Bake for 15 minutes until the edges are beginning to darken. If possible slide the parchment or silicon sheet, without removing the cookies, off the cookie sheets on to a cooling wrack immediately, otherwise let the cookies firm on the pan for a minute or two before transferring to a wrack to cool completely.

Notes

Optional: Sprinkle each cookie with a pinch of turbinado sugar before baking.
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Marg S

    March 21, 2014 at 3:26 pm

    I can have gluten and I can't wait to make these. If I can't get coconut flour can I just use extra oat flour? I want to get the right texture. I'm in Manitoba Canada (which means no Whole Foods much to my chagrin).

    Reply
    • Our Lady of Second Helpings

      March 23, 2014 at 10:18 am

      I'm excited that you are excited to make these cookies. I haven't tried another flour. Coconut flour is a very thirsty flour, that is why there is so little, it also gives the cookies the nicest whiff of coconut so they seem a little sweeter. I would go with 1/4 - 1/2 cup of whole wheat as a substitute and if you have it add 1-2 tablespoons of flaked coconut to the oats when you pulverize them. Have fun! I'm very interested to hear how these turn out. Please let me know!

      Reply
  2. Josef Rosenfeld

    March 19, 2014 at 3:29 pm

    pretty delicious sounding recipe, am going to share it on the Orgran Facebook page.

    Reply

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