Vegan Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies

Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies (V, GF): a simple recipe for lightly crisp, perfectly chewy peanut butter oatmeal cookies made with wholesome ingredients. Vegan, gluten-free, dairy-free, and refined sugar-free.

Happy November! This is always one of my favorite months, and not only because it happens to be my birthday month. November has a way of becoming wonderfully full: family celebrations, Thanksgiving planning, holiday baking, and the first signs that Christmas is just around the corner. It is an exciting time, but it can also be the kind of busy that makes you want to curl up with a warm cookie and a quiet cup of tea.

This year feels especially meaningful because my whole family will be in town for Thanksgiving. It has been years since we were all together for this holiday, so I am already thinking about the menu, the desserts, the side dishes, and, of course, the challenge of getting everyone into one family photo.

Family photos can be surprisingly difficult to make happen. Someone is always cooking, someone is setting the table, someone is chasing a little one, and someone has mysteriously disappeared right when the camera comes out. If all else fails, there is always the emergency option: editing everyone into the picture later. It is not ideal, but it does lead to plenty of laughs.

Before the holiday menu becomes completely filled with pumpkin, pecans, apples, cinnamon, and all the classic Thanksgiving flavors, I wanted to share one last easy cookie recipe that works any time of year. These gluten free peanut butter chocolate chip oatmeal cookies are the kind of treat you can bake before a busy week, bring to a gathering, or keep on hand for an afternoon snack.

They are simple, satisfying, and full of the cozy flavors people love: creamy peanut butter, hearty rolled oats, warm cinnamon, crunchy walnuts, and plenty of chocolate chips. The texture is one of the best parts. The edges bake up lightly crisp, while the centers stay soft, moist, and chewy. If you love peanut butter oatmeal cookies, this version is designed to become a dependable favorite.

These cookies also make a great choice when you want something sweet but not overly complicated. There is no need to chill the dough, and the recipe comes together in two bowls. Mix the dry ingredients, whisk the wet ingredients, fold everything together, scoop, flatten, and bake. That is it.

Compared with more indulgent holiday desserts, this recipe keeps things balanced. It uses gluten free rolled oats and oat flour for a whole grain base, flax eggs to keep the cookies vegan, coconut sugar for sweetness, and natural peanut butter for rich flavor and a boost of plant-based protein. The result is a cookie that tastes comforting and dessert-worthy while still being made with ingredients you can feel good about.

Years ago, our holiday table often included an extremely sweet marshmallow-topped sweet potato casserole. Over time, it became clear that the sweet potatoes were not really the main attraction. The brown sugar and marshmallows were doing most of the work. These days, we still enjoy treats, but we try to keep a little more balance in the kitchen. That is where recipes like these peanut butter chocolate chip oatmeal cookies come in: sweet, satisfying, and made with a more thoughtful ingredient list.

Another reason to love this recipe is that it is coconut-flake free. If you prefer your peanut butter cookies without shredded coconut, or if you are baking for someone who avoids it, this version keeps the flavor focused on peanut butter, oats, chocolate, and walnuts. The amount of sugar has also been reduced, and the texture has been adjusted to create a slightly crisper outside and a softer inside.

These easy gluten free peanut butter chocolate chip oatmeal cookies are ideal for meal prep, lunch boxes, holiday trays, casual desserts, or anytime snacking. Bake a single batch for the week, or make a double or triple batch if you are sharing with family and friends. They store well in an airtight container, making them especially useful during busy seasons.

Here is what makes these peanut butter oatmeal cookies so good:

• Easy to make with two bowls and simple steps
• No dough chilling required
• Vegan, gluten-free, and dairy-free
• Made with oats, oat flour, peanut butter, flax eggs, and coconut sugar
• Lightly crisp around the edges
• Soft and chewy in the center
• Filled with vegan chocolate chips and chopped walnuts
• Great as a snack, dessert, or make-ahead holiday cookie
• Made without refined sugar
• A delicious option for peanut butter chocolate chip oatmeal cookie lovers

If you are getting ready for Thanksgiving, planning holiday baking, or simply craving a batch of healthier cookies, this recipe is a wonderful place to start. It is easy, dependable, and full of familiar flavors that make homemade cookies so comforting.

Whether you enjoy them warm from the oven or after they have cooled into that perfect chewy texture, these cookies are a simple way to add something homemade and delicious to your day.

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4.93 from 13 votes

Servings: 15 -19 cookies

Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies (Healthy, Vegan, Gluten-Free, Oat Flour, Dairy-Free)

By Demeter Trieu

Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies (V, GF): a delicious recipe for lightly crisp, perfectly chewy peanut butter oatmeal cookies. Vegan, gluten-free, and dairy-free.

Ingredients

Dry Ingredients

• ¾ cup gluten free rolled oats
• ¼ cup gluten free oat flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt

Wet Ingredients

• ¼ cup + 2 tablespoons natural, unsalted creamy peanut butter
• 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons warm water whisked together, set for 15 minutes
• ½ teaspoon pure vanilla extract

Add-in Ingredients

• ½ cup vegan chocolate chips
• ¼ cup walnuts, chopped, or add-ins of your choice

Optional Topping

• 2 tablespoons vegan chocolate chips

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil and set it aside.
• In a large bowl, whisk together the dry ingredients: rolled oats, oat flour, cinnamon, baking powder, baking soda, and salt.
• In a medium bowl, whisk together the wet ingredients: peanut butter, melted coconut oil, coconut sugar, flax eggs, and vanilla. Mix until smooth and well combined.
• Pour the wet mixture over the dry mixture. Use a rubber spatula to fold everything together until fully combined. Fold in the chocolate chips and walnuts.
• Using a 2-tablespoon cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spacing them evenly apart. Flatten each cookie with a fork to your desired thickness, as they will not spread during baking. If desired, press extra chocolate chips into the tops.
• Bake for 10-14 minutes. Transfer the baking sheet to a cooling rack and allow the cookies to cool for 1 hour before serving.

Notes

Store the cookies in an airtight container for 1-2 weeks. For best texture, allow them to cool fully before storing.

Course: Cookies, Dairy Free, Dessert, Gluten Free, Peanut Butter, Vegan

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