You’re going to swoon over these gluten free vegan peanut butter oatmeal cookies! Soft, chewy and just the perfect peanut butter cookie.
When it comes to cookies, I go for the classics. Chocolate chip, peanut butter and chocolate crinkle. I don’t need anything fancy. Just give me a soft, homemade cookie and I’m good. I mean, is there really anything better than a fresh out of the oven chocolate chip cookie?
Chocolate chip cookies will always have my heart, but I can never resist a good peanut butter cookie. They have to be chewy, soft and not at all crispy. When the taste and texture of a peanut butter cookie is just right, I’m one happy girl.
I was messing around with a new peanut butter cookie recipe the other day and I added some gluten free quick oats and almond flour to the cookie dough. When they came out of the oven, even before taking a bite, I knew I had created something magical!
The addition of quick oats to these gluten free vegan peanut butter oatmeal cookies make these the perfect peanut butter cookie. The texture is on point! Chewy and so soft. Delicious and irresistible. I will give you a warning when it comes to these cookies. It is VERY hard to eat just one. When the first one is gone, you will be right back to that plate to grab another. Just saying.
- 1 1/3 cups Sarah’s gluten free flour blend
- 1 cup gluten free quick cooking oats
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 1/2 cup creamy peanut butter
- 1/4 cup refined coconut oil, softened
- 1/4 cup unsweetened almond milk or coconut milk
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, whisk together flour, oats, almond flour, baking powder, baking soda and salt. Set aside.
- In large bowl of standing mixer, cream together brown sugar, sugar, peanut butter and coconut oil, about 1-2 minutes.
- Add almond milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and beat until cookie dough is combined.
- Using cookie scoop {or roll scoops into balls}, place scoops of cookie dough onto prepared baking sheet. Flatten with tongs of fork, creating crosshatch pattern. Repeat with remains cookie dough.
- Bake cookies for 10-12 minutes. Cookies with be golden brown on edges and soft to the touch. Allow cookies to cool on baking sheet 3-4 minutes.
- Place cookies on cooling rack to cool completely. Store in air-tight container.
Hey, Sarah! Do you have a swap for the almond flour? We love your recipes for our dairy, egg, wheat, and nut allergic daughter. I have been noticing more recipes with almond flour, though, so thought I’d see about a replacement. Do you think I can just use an equivalent amount of your g/f flour mix? Thanks!
And to clarify… I’ll be using Sunbutter! LOL probably seems like an odd comment on a peanut butter cookie recipe otherwise 😉