Peanut Butter, Oatmeal, Chocolate Chip Cookies {gluten, dairy, and soy free}

These cookies were a happy accident. I had oatmeal cookies in mind, but was pretty bummed out to discover that I lacked a couple of key ingredients. My heart was set on cookies at that point, so I improvised!

Fresh out of the oven, the cookies had a nice crunch on the outside with a chewy center. On day two, after being stored in an air-tight container, they're simply chewy and delish!

You'll Need:
1/2 Cup Earth Balance
1/2 Cup Peanut Butter {another nut butter would also work!}
1 Cup Brown Sugar
1/2 Cup Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 Cups GF All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Xanthan Gum
1/2 tsp. Salt
3 Cups GF Oats
1 Cup Chocolate {chunks, chips, etc.. I used a mixture of chunks and chips}

To Make:
Combine flour, baking soda, xanthan gum, and salt in a small bowl. Set aside.
In the bowl of your stand mixer, combine Earth Balance, peanut butter, brown sugar, and sugar. Combine thoroughly.
While the mixer runs, add the eggs and vanilla.
With the mixer running at low speed, slowly add the flour mixture. Mix just enough to combine the ingredients.
Add the oats, mixing again.
With a sturdy spoon, mix in your chocolate. The dough will be quite thick!
Bake rounded spoonfuls of dough on parchment-lined baking sheets at 350 degrees for 9-10 minutes, until the edges just start to turn golden brown.

Note: my dough was quite thick, and bordered on crumbly. I used my hands to 'mash' the balls of dough into submission, and the results were perfect! 

I shared this recipe on... Gluten Free Pantry


  1. I should try adding nut butter to oatmeal cookie recipe. These look so yummy! Thanks for sharing it this week at Allergy-Free Wednesdays. Hope to see you back again next week. Have a great weekend!

    ~Michelle, AFW Hostess

  2. Absolutely! I think another nut butter would work nicely in place of the peanut butter in this recipe :)

  3. They look delish, and your pictures are always so beautiful, light and airy!


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