As a nutritionist and food blogger, I’m all about delicious, healthy recipes that leave you feeling energized and satisfied. That’s why I’m excited to share with you my recipe for Gluten Free Oatmeal Peanut Butter Cookies. These cookies are not only gluten-free but also dairy-free, making them the perfect treat for anyone with dietary restrictions or looking to cut back on certain ingredients.
With this recipe, I wanted to create something that was both nutritious and indulgent. These cookies are made with wholesome oats, natural peanut butter, and just the right amount of brown sugar and vanilla extract for sweetness. Plus, because they’re packed with protein and fiber, they’ll keep you full and energized throughout the day.
But don’t just take my word for it – these cookies have been a hit among friends and family members who’ve tried them out. They’re quick and easy to make, so even if you’re short on time or intimidated by baking, you can whip up a batch in no time.
So why not give these Gluten Free Oatmeal Peanut Butter Cookies a try? Not only will you be treating yourself to a delicious snack, but you’ll also be nourishing your body with wholesome ingredients. Get ready for a treat that’s sure to become your new go-to dessert (or breakfast!) option.
Why You’ll Love This Recipe
Are you searching for a delectable and healthy snack that won’t make you feel guilty? Look no further! This recipe for gluten-free oatmeal peanut butter cookies is precisely what you need. Here are several compelling reasons why you’ll fall in love with this cookie recipe:
First, these cookies are gluten-free and dairy-free. If you have celiac disease or lactose intolerance, this recipe is ideal for you. You may also be sensitive to gluten or dairy products, in which case these cookies are the perfect organic treat to satisfy your sweet tooth.
Secondly, these cookies have a rich peanut butter flavor that is both creamy and nutty at the same time. Peanut butter enthusiasts will love how this ingredient provides a satisfying depth of flavor to each cookie.
Thirdly, oats are an excellent ingredient choice because they’re whole grains that provide fiber, vitamins, and minerals essential for good health without raising your blood sugar levels. In contrast, traditional flour-based cookies can wreak havoc on your glycemic levels, leaving you feeling drained of energy and craving more sugar soon after.
And finally, these cookies are incredibly easy to prepare at home! With a simple ingredient list and detailed instructions, you’ll have these treats baked up in no time. Plus, they make an excellent snack to satisfy any sweet craving throughout the day without sacrificing your healthy eating goals.
With all of these fantastic features combined into one simple yet delicious recipe, there’s no reason why anyone wouldn’t love these peanut butter oatmeal cookies. Go ahead and try them out for yourself, and you’ll see why they’ve become an instant favorite of many food bloggers and nutritionists around the world.
Here is the list of gluten-free and dairy-free ingredients you’ll need to make these delicious oatmeal peanut butter cookies.
- 3 cups old-fashioned rolled oats (make sure they’re certified gluten-free if necessary)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons tapioca starch
- 1 teaspoon guar gum
- 1/4 teaspoon salt
- ¾ cup oat flour
- 2 cups creamy peanut butter
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- chocolate chips (make sure they’re dairy-free)
- chopped peanuts
- dried fruit such as raisins or cranberries
These ingredients will make a batch of delicious and chewy oatmeal peanut butter cookies that are great for dessert or as an indulgent snack.
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to start making these delicious Gluten Free Oatmeal Peanut Butter Cookies!
Preheat Your Oven
Before starting anything, preheat your oven to 350°F (175°C).
Mix the Dry Ingredients
In a medium-sized mixing bowl, combine 1 1/2 cups (135g) of certified gluten-free rolled oats,3/4 cup (90g) of tapioca starch, 3/4 tsp baking soda, 3/4 tsp baking powder, and 1/4 tsp guar gum. Mix together with a spoon.
Combine Wet Ingredients
In a large mixing bowl, use an electric mixer to beat together 1/2 cup (112g) of softened unsalted butter, 1 cup (250g) of creamy peanut butter, 1/2 cup (100g) white sugar, and 1/2 cup (100g) light brown sugar on medium speed until creamy. Add in 1 egg and mix. Repeat with another egg and then add in 1 tsp vanilla extract.
Combine Wet & Dry Ingredients
Add the dry ingredients into the wet mixture a little at a time until everything is combined. Use the electric mixture once more.
Prepare Baking Sheets
Use parchment paper or silicone baking mats to line your baking sheets. Use your hands or form golf ball-sized balls out of the cookie dough; place them on the lined cookie sheet. Lightly press each dough ball down with your palm or fingers.
Bake on the center rack for about 12-15 minutes or until the edges are slightly golden-brown.
Once done, remove from the oven and cool for 5 minutes before transferring cookies to a wire cooling rack.
Enjoy with a cup of coffee or tea!
Substitutions and Variations
When it comes to adapting this Gluten Free Oatmeal Peanut Butter Cookies recipe to your specific preferences, there are endless possibilities. Here are some variations that you can try:
– Flour Substitutions: If you prefer to use flour in your cookies, you can substitute tapioca starch and oat flour with all-purpose flour. However, keep in mind that your cookies will no longer be gluten-free if you opt for all-purpose flour.
– Nut Butters: Although peanut butter is a common & classic ingredient in cookies, you can substitute it with other nut butters, such as almond or cashew butter. You can also use natural peanut butter instead of creamy, just make sure to mix it well before adding to the dough.
– Sweeteners: The recipe calls for both white sugar and light brown sugar, but you can substitute them with coconut sugar or even sugar-free sweeteners if you’re looking to lower your sugar intake.
– Mix-ins: Don’t be afraid to add your favorite mix-ins into the dough, such as chocolate chips, raisins or chopped nuts. You can also swap out the oatmeal and add mashed bananas for a delicious Butter Banana Oatmeal cookie sandwich! Or mix cocoa powder with the tapioca starch and create an Oatmeal Chocolate Chip cookie!
– Vegan Substitute: To transform these cookies into vegan-friendly treats, use unsweetened applesauce instead of egg when making the dough.
Remember that these substitutions will modify slightly the original recipe’s flavor and texture. I encourage you to experiment and find your own perfect combination that results in a delicious treat that satisfies your cravings!
Serving and Pairing
Once you’ve baked a batch of these delicious, gluten-free and dairy-free oatmeal peanut butter cookies, you’re definitely going to want to serve them up right! Luckily for you, there are tons of creative ways you can do this – here are a few of my favorite options.
First up, why not pair these cookies with a tall glass of cold almond milk? The nutty flavor of the milk goes perfectly with the earthy, wholesome taste of the oatmeal and peanut butter in each cookie.
Another great option is to drizzle a little bit of melted dark chocolate over each cookie. Not only does this add a touch of decadence, but it also enhances the rich peanut butter flavor and provides a satisfyingly crunchy texture.
If you’re feeling particularly adventurous, use these cookies to create an irresistible ice cream sandwich! Simply scoop your favorite dairy-free ice cream flavor between two cookies and freeze until firm. You’ll be instantly transported to dessert heaven.
Finally, don’t forget that these cookies make an amazing grab-and-go breakfast option. Pair them with a fresh cup of coffee, or even wrap them up with some sliced fruit and a hard-boiled egg for a balanced breakfast that will keep you fueled all morning long. The possibilities are truly endless!
Make-Ahead, Storing and Reheating
Making these delicious Gluten Free Oatmeal Peanut Butter Cookies ahead of time is a great idea. You can easily store them in an airtight container for up to two weeks. This makes them perfect for busy days or to satisfy your sweet tooth on demand.
When reheating, ensure you give them a quick zap in the microwave for about 10 seconds to get the perfect texture. You can also warm them in the oven at 350 degrees Fahrenheit for about 3-5 minutes.
If you want to save some dough for future baking sessions, wrap it tightly in plastic wrap then place it in an airtight container or freezer bag. Store it in the freezer for up to three months.
When you’re ready to bake, let the dough thaw overnight in the fridge before scooping and baking as usual.
Whether you want to make them ahead of time or store them for later, these delicious Gluten-Free Oatmeal Peanut Butter Cookies are sure to be a crowd-pleaser!
Tips for Perfect Results
As a nutritionist and food blogger, I have a few tips to make sure your gluten-free oatmeal peanut butter cookies come out perfectly every time. Here are some tips to help you achieve the best results.
First, make sure to use certified gluten-free oats when making gluten-free oatmeal cookies. Regular oats may contain trace amounts of gluten due to cross-contamination during processing, but certified gluten-free oats are guaranteed to be free of gluten.
To achieve a fluffy and tender cookie texture, don’t overmix the cookie dough. Over-mixing can cause the cookies to flatten and become tough.
Next, before baking the cookies, chill the dough in the refrigerator for at least 30 minutes. This helps the fats in the dough to solidify, giving the cookies a more consistent shape and texture.
Be careful not to overbake the cookies either. Overcooking can result in dry and crumbly cookies. For best results, bake until the edges are slightly golden brown, but the centers are still soft and underdone.
When measuring flour for this recipe, avoid packing it down in your measuring cup. Instead, spoon it loosely into your measuring cup and level it off with a knife. Packing down flour can cause you to use too much, resulting in dry or dense cookies.
Finally, if using a natural peanut butter that separates easily, make sure to stir it well before using it in this recipe. Separation will cause uneven distribution of oil in the dough and lead to inconsistent cookies.
By following these tips, you’ll ensure your gluten-free oatmeal peanut butter cookies turn out perfect every time – fluffy, chewy, and delicious!
In conclusion, these gluten-free oatmeal peanut butter cookies are a perfect indulgence for anyone who loves a tasty treat without sacrificing their health. The ingredients used make the cookies high in nutritional value and provide several health benefits. This recipe is perfect for those with dietary restrictions as it is gluten-free, dairy-free, and utilizes natural sweeteners. The best part about these delicious cookies? They require minimal effort to prepare, and you can switch up the ingredients to suit your preferences.
So why not whip up a batch of these healthy and tasty cookies today? Whether it’s for breakfast, dessert or as an on-the-go snack, these gluten-free oatmeal peanut butter cookies are sure to satisfy your sweet tooth while keeping you guilt-free!
Gluten Free Oatmeal Peanut Butter Cookies Recipe
- 1/2 cup brown rice flour
- 1 cup gluten-free oats, ground fine in a clean coffee grinder
- 1/4 cup tapioca starch
- 1/2 teaspoon guar gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup peanut butter
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- In a large bowl cream together butter, peanut butter, brown sugar, white sugar, vanilla and egg. Beat well.
- In another bowl mix the flours, ground oats, guar gum, baking powder, baking soda and salt.
- Add the dry ingredients to the creamed mixture, mix well and let sit for 30 minutes.
- Drop walnut sized balls onto greased baking sheet and flatten with a fork. (you can dip the fork in sugar if you like, that's how my Mom made them.).
- Bake at 350 for 8-10 minutes until golden.