Gluten Free PB Oatmeal Cookies W/Chocolate Chunks!

I’ve officially been eating gluten free for the past two months. I feel a lot better when it comes to my condition, but it’s still too early to make any connections between the two. Wondering why I’ve been trying to stick to a gluten free diet? I explained it briefly at the bottom of this post.

Gluten free baking is kind of fun. I love using substitutes and making snacks that I can eat for breakfast, post/pre workout, or dessert. I was on a roll Tuesday morning. I spent three hours power-cleaning the entire house, hung up some picture frames, unpacked more boxes (yes more in the office) and food prepped a bit. I even decided to play around with some baking, which resulted in these delicious gluten free cookies. They are filled with yummy peanut butter, gluten free oats, coconut oil, honey, chocolate chunks and a couple other key ingredients to hold them together! You can totally make these at home without having to run to the grocery store for some crazy ingredients! If you don’t have gluten free oats or gluten free all-purpose flour, you can use the normal stuff, as long as gluten free isn’t your goal. If you want this recipe to be 100% dairy-free, just use dairy-free chocolate chunks. 
Not going to lie. I totally improvised on these cookies, and I was completely shocked with how they turned out. I wasn’t expecting such a perfect cookie, but they were crunchy on the edges, soft in the middle, sweet, and super tasty. No one would have guessed that they didn’t have butter, or that they were sweetened with honey rather than refined sugar.

The sugar thing is kind of frustrating when buying gluten free products. A lot of products try adding a ton of sugar to make up for the lack of tasty gluten filled ingredients. It’s always better to make your own gluten free baked goods at home because you have full control over the sugar added. They can also get pretty pricey, so making your own foods will save you tons of money.

***And I want to throw this out there before I continue, there is nothing wrong with gluten or eating a diet that contains gluten, just sometimes it doesn’t mesh well with people or conditions. If you’re thinking it’s bad, please don’t! Eating gluten can be perfectly healthy too!***

Now, time to share this delicious recipe!
Ingredients: 1 Cup Gluten Free Oats, 3/4 Cup Gluten Free All-Purpose Flour, 1/2 Cup Peanut Butter, 2 Large Eggs, 1 Tsp Vanilla, 2 Tablespoons Honey, 1 Tsp Ground Cinnamon, 1/4 Tsp Sea Salt, 1/4 Cup Coconut Oil, 1/2 Tsp Baking Soda, 2 Tsps Baking Powder, Dark Chocolate Chunks.

-Combine the oats, flour, baking soda, baking powder, sea salt, and cinnamon together.

-In a separate bowl, mix together the eggs and vanilla.
-Melt the coconut oil and mix it with the peanut butter until creamy.
Add the egg and peanut butter mixture to a large bowl with the dry ingredients. 
Add honey and combine well.
Add 1/2 cup dark chocolate chunks to the cookies. You can add all kinds of fun ingredients! Add walnuts, cranberries, or toffee!
Preheat the oven to 350 degrees.

Grease a baking sheet with cooking spray.
Scoop dough (about 3 tablespoons for each cookie) and place it onto the baking sheet. Press into the dough to form the shape of a cookie. *optional, I sprinkled a little sea salt on top. 
Bake 9-11 minutes. The edges will be slightly golden and the center will be soft. When you take them out of the oven, let them cool before removing. The oats will continue to cook through after being removed from the oven. All ovens cook differently, so pay attention to them 🙂
 
Once they are cooled, enjoy them with a cup of almond milk or espresso!
Nutrition
Recipe makes 20 Cookies, 98 Calories 13g Carbohydrates, 4g Fat, 3g Protein, 2g Fiber, 5g Sugar
 
Meighan and I had our fair share of these cookies during our Tuesday night paint session, but I stored the others in my freezer since I am going out of town for the weekend. I made them to keep in my cookie jar, but I’ll put them back in there when I get back to town! 
These cookies are so perfect for a post workout treat or an on the go breakfast! If you have picky breakfast eaters, your kids will think they are eating unhealthy cookies, but actually eating peanut butter and oats!

I think my next gluten free baked good will be a gluten free walnut brownie! 
Gluten Free Peanut Butter Oatmeal Cookies With Chocolate Chunks!
(copy & paste for printing) 

Ingredients:
1 Cup Gluten Free Oats, 3/4 Cup Gluten Free All-Purpose Flour, 2 Large Eggs, 1 Tsp Vanilla, 2 Tablespoons Honey, 1 Tsp Ground Cinnamon, 1/4 Tsp Sea Salt, 1/2 Cup Peanut Butter, 1/4 Cup Coconut Oil, 1/2 Tsp Baking Soda, 2 Tsps Baking Powder, Dark Chocolate Chunks.

Directions:
1. Combine the oats, flour, baking soda, baking powder, sea salt, and cinnamon together.
2. In a separate bowl, mix together the eggs and vanilla.
3. Melt the coconut oil and mix it with the peanut butter until creamy.
4. Add the egg and peanut butter mixture to a large bowl with the dry ingredients.
5. Add honey and combine well.
6.Add 1/2 cup dark chocolate chunks to the cookies. You can add all kinds of fun ingredients! Add walnuts, cranberries, or toffee!
7. Preheat the oven to 350 degrees.
8. Grease a baking sheet with cooking spray.
9. Scoop dough (about 3 tablespoons for each cookie) and place it onto the baking sheet. Press into the dough to form the shape of a cookie. *optional, I sprinkled a little sea salt on top.
10. Bake 9-11 minutes. The edges will be slightly golden and the center will be soft. When you take them out of the oven, let them cool before removing. The oats will continue to cook through after being removed from the oven. All ovens cook differently, so pay attention to them 🙂
*Recipe makes 20 Cookies, 98 Calories 13g Carbohydrates, 4g Fat, 3g Protein, 2g Fiber, 5g Sugar

Questions for you!

  1. Cookies with milk or coffee?
  2. How do you store your cookies?
  3. What should my next gluten free recipe be?

Comments

  • Em

    I stopped eating gluten for the same reason and I feel so much better. Like I only need to take Tylenol now. That’s it! Hope it works for you too!

    Reply to Em
  • Sammie Marie

    I just made these and they were so yummy! I love that they are not too sweet. I added some unsweetened coconut flakes. Delicious! Thanks so much for the recipe- I have a sweet tooth and I’m always looking for deserts without any refined sugar!

    Reply to Sammie Marie
  • Anonymous

    These were so good

    Reply to Anonymous
  • Sara

    I have been gluten free for a few years and feel so much better! I hope it’s helping you. I love cookies with coffee! Our go-to cookie recipe is: 1 cup pb, 1/2 cup coconut sugar, 1 egg, and a handful of dark chocolate chips. Bake at 350 for 12-15 minutes. Easy, quick and delicious!

    Reply to Sara
  • Sara

    I am gluten free too! I love finding new recipes. One of our favorite go-to peanut butter cookie recipes is: 1 cup of pb, 1/2 cup coconut sugar, 1 egg, and a handful of dark chocolate chips. Bake at 350 for 12-15 minutes. So easy, quick and yummy!

    Reply to Sara
  • Hailey

    Hi! I love your blog! Do you have a gluten allergy? I have Celiac disease and I love these gluten free recipes!

    Reply to Hailey
    • Taralynn McNitt

      I do not have a gluten allergy or celiac. I have endometriosis and it helps reduce inflammation. I am slowly easing away from dairy as well.

      Reply to Taralynn McNitt
  • Abigal

    Your cookie recipes never disappoint.

    Reply to Abigal
  • Charmaine Ng | Architecture & Lifestyle Blog

    You had me at Oatmeal cookies – anything oatmeal is my jam!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Linda

    Love seeing more gluten free recipes.

    Reply to Linda
  • Ashley

    1. Coffee, for sure!

    2. Usually just in a jar, they definitely do not last long in my house, haha.

    3. I’m for any type of brownie. I love brownies!

    Reply to Ashley
    • Taralynn McNitt

      Hahaha I have to hide mine when my dad or boyfriend is around! I put some in the freezer for myself and then they can have the rest. They don’t last longer either! xo xo

      Reply to Taralynn McNitt
  • Thom

    These look awesome

    Reply to Thom
  • Amber

    These look amazing! Will have to try 🙂

    Reply to Amber
  • Heather @ Polyglot Jot

    Wow this looks great! You’re so right about the baked goods being pricey. I’ve had to remove gluten and dairy from my diet and boy is it expensive for certain specialty items! These cookies look like a great and affordable option too!
    I like cookies with cashew milk because I find it to be so creamy!
    I store homemade cookies in tupperware containers.
    You should do a gluten free mocha brownie!

    Reply to Heather @ Polyglot Jot
    • Taralynn McNitt

      Hi Heather!

      They are so much more affordable!! You can make so many cookies with all your gluten free ingredients and save so much money rather than buying a box of 10 gluten free cookies for like $7!

      I love cashew milk!

      MMMMM Mocha brownie! yum!

      Reply to Taralynn McNitt
  • Crystal

    Thank you for posting this!!! ? when I saw your snaps of that cookie I just knew I had to have it ? Yum! I love a cookie that has a nutritional purpose! Oats and Pb ??

    Cookies with coffee for sure!!! Especially homemade lattes yum!!

    Will be making them today!

    Reply to Crystal
  • Anna@Actively Anna

    1.Milk and cookies all the way for me! But they are really great when the coffee is a bit blah to dip in and sweeten it up a bit.
    2. Usually I keep my cookies in Tupperware on the counter. Except when baking a ton of Christmas cookies. My grandma always has taught us to put them in tins with some wax or parchment paper and store in the freezer (or you know, just outside since it’s regularly like -20 degrees in ND haha!)
    3. Ooh maybe some type of bread would be delicious!

    Reply to Anna@Actively Anna
  • Kristin

    Those look delicious and that coffee looks great with it! I’m typically a cookies no matter what person but cookies and coffee is always a win in my book!

    Reply to Kristin
  • Jacqui

    YUM.

    MILK with cookies, 100000%. I can literally eat an entire sleeve of thin mints and i’m not sure if I should be proud of that…
    Tupperware usually, or a ziploc bag – they don’t last very long in my house!
    Honestly, I’m not super sure what all HAS gluten in it! But baked goods are always a hit – pumpkin bread?

    Reply to Jacqui
  • Sharni

    1. Cookies with tea!
    2. I store my cookies in a jar on my kitchen counter.
    3. Something breakfasty!

    These look delish babe!

    Sharni // http://www.agirlandgrey.com

    Reply to Sharni
  • Anonymous

    TRIED THESE! SO GOOD

    Reply to Anonymous
  • Lauren

    I had no idea you were battling endometriosis! Girl, i feel your pain, literally. I was “tentatively” diagnosed with it last summer. It matches all of my symptoms, but I haven’t yet had the laprascopy to officially confirm. Did you have the surgery? If so, would you ever be willing to share your experience? The thought of it makes me so anxious, but I know it is probably inevitable at some point :/

    I hope that the gluten free switch has helped! I will look into giving that a try!

    Reply to Lauren
    • Taralynn McNitt

      Thanks Lauren!

      No I am not going to have the surgery but my doctor has given me so many options that seem to be working and helping. I may do a post about it one day, but only when it’s all figured out. Sorry you’re dealing with it too!

      xo

      Reply to Taralynn McNitt
  • Hailey

    Yum! These look delicious! 🙂 Definitely will have to try out this recipe!

    I prefer to eat my cookies with milk! However they do taste really good dipped in a chai tea latte. At my house I have to hide my cookies, otherwise my dad and brother eat them all right away!

    Reply to Hailey
  • Linda @ The Fitty

    I’ve been 99% paleo this past january and I’m feeling great about it thus far! I’ve also maintained NO NUT BUTTERS. WAHOO!! Dairy is the hardest to cut out. I think for me, it’s even harder than gluten to cut out.

    Reply to Linda @ The Fitty
    • Taralynn McNitt

      That is awesome linda!

      yeah, all of those are hard to cut because they’re so yummy! & dairy will be hard. YOGURT, LATTES, BUTTER….uhhh

      Reply to Taralynn McNitt
  • hannah

    Are you watching the killing?

    Reply to hannah
  • Laurette

    Taralynn! You posted a screenshot of your ab workout recently and I can’t find it! 🙁 Do you know what post it’s in?

    Reply to Laurette
  • Bethany @LuluRuns

    I love cookies and milk, but sometimes my stomach doesn’t. Usually, I’ll stick with coffee and cookies and I love that too. You can’t go wrong with coffee 😉

    Reply to Bethany @LuluRuns
  • Brooklyn

    1. Cookies with coffee, always. I’ve never been able to stomach drinking a glass of milk. EW!

    I read this as I am currently making banana oat cookies. Your chocolate chunks look so good! I wish I had gone to the store to get some for mine. I thought about it but was on a cleaning roll.

    http://www.justbeingbrooklyn.com

    Reply to Brooklyn
  • Jennifer

    Milk all the way!

    I usually give most of my baked goods away, I keep a few on the counter in a plastic baggy (I wish I had something cuter), and then I put some in my freezer b/c they are easy to grab when I don’t feel like baking but just want a single cookie! Plus, I like them frozen sometimes–especially chocolate chip

    Really anything! I’m always so impressed when you come up with recipes. They’re always so good! I’m making your protein PB cookies this weekend… looking for ways to add more protein into my diet! Maybe a gluten-free protein dessert or recipe of some sort??

    Reply to Jennifer
    • Taralynn McNitt

      lol i sometimes give mine away to my parents, or i’ll eat them all! Keeping them stored helps. OUT OF SITE/OUT OF MIND. I like to keep them in my freezer!

      ohhh that is a great idea!

      Reply to Taralynn McNitt
  • Sarah

    Coffee! Latte the best.
    I don’t need to store my cookies, they don’t last long enough with my husband and 3 children!
    I have coeliac disease and have found a few recipes I love and stick to. Best gf pizza dough I’ve found is greek yoghurt and gf self raising flout, even my husband eats it x

    Reply to Sarah
  • Carly

    These look DELICIOUS! I was hoping that you were going to share the recipe when I spotted them on an earlier post 😉

    I love my cookies with coffee. Although I’ve been known to pair just about anything on earth with coffee!

    It depends on how many cookies I’ve made but usually I’ll keep a few in a tupperware on the counter, and freeze the rest so i don’t feel like I have to eat them all before they go bad!

    I like your idea for gluten free brownies! Brownies are my weakness! Some type of bread would be fun too! Maybe lemon or blueberry? ( can you tell I’ve got spring flavors on the brain! )

    Reply to Carly
  • Teresa

    Yum! I was looking for a somewhat healthier treat to make for a dance teacher’s meeting I have tomorrow night- and these are perfect. Admittedly I add a little sea salt to everything- so good! <3

    Reply to Teresa
  • Jess

    Hi Tara,

    I see the recipe calls for peanut butter but I didn’t see how much. Can you update?

    Thanks!

    Reply to Jess
  • Jaime

    Hi! Was wondering how much PB you used – I didn’t notice it in the ingredients list 🙂

    1. If you’re having them for breakfast – coffee 🙂 Otherwise, I like milk. I rarely drink milk anymore though!
    2. Usually tupperware. And I hide them so I don’t overeat!!
    3. I don’t eat gluten free, but I’d be impressed if you did a gluten free pizza dough.

    Reply to Jaime
  • Geralyn

    Hi Taralynn! I could have missed it, but how much peanut butter do you use in this recipe? It looks delicious!! 🙂

    Reply to Geralyn
  • Kim

    How much peanut butter? Your recipe doesn’t say!

    Reply to Kim

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