These naturally gluten-free oat flour peanut butter chocolate chip cookies combine oat flour, rolled oats and a bit of cornstarch to deliver a tender, chewy cookie with plenty of peanut-butter flavor.
Why we love this oat flour peanut butter chocolate chip cookie recipe
This recipe started in 2014 as a chewy, peanut-forward oatmeal cookie and quickly became a favorite. It uses oat flour made from rolled oats and a touch of cornstarch for structure, so while it’s not technically flourless it avoids rice flour entirely. That makes it a great option for anyone seeking a naturally gluten-free cookie with common pantry ingredients.
What makes these cookies special
This is a reliable starter recipe for people new to gluten-free baking or anyone who wants a good cookie without specialty flours. The ingredients are straightforward and usually available at most grocery stores. The oat flour and rolled oats combine to give a nice chew while the cornstarch helps keep the texture tender. With only 1/2 cup of peanut butter, the cookies have a clear peanut butter presence without becoming overwhelmingly dense.
These are drop cookies, so they’re simple to make and family-friendly. They’re also a great alternative for readers who can’t use rice flour but still want a classic, crowd-pleasing chocolate chip cookie with added peanut butter and oats.
How to make these simple gluten-free peanut butter oatmeal cookies
Start with old-fashioned rolled oats (certified gluten-free if needed) and grind part of them into oat flour in a blender or food processor. You can pulse to convert some to quick oats if a slightly softer oat texture is preferred, or blend until smooth for oat flour.
Whisk the dry ingredients together—oat flour, cornstarch, baking soda, salt, oats, granulated sugar and brown sugar—then add the butter, peanut butter, beaten egg and egg yolk, and vanilla. The dough will be thick; pressing the wet ingredients into the dry with the back of a spoon helps everything combine. Fold in most of the chocolate chips, reserving a few to press onto the tops of the dough balls.
Shape the dough into 1 1/2-tablespoon balls, place them 1 1/2 inches apart on parchment-lined baking sheets, chill until mostly firm, then bake. Chilling helps the cookies hold their shape and bake into thick, chewy rounds rather than spreading too thin.
Notes about the original version
The original version of this recipe used an all-purpose gluten-free flour blend (with xanthan gum) instead of oat flour and slightly different proportions of cornstarch, sugar and rolled oats. It was baked at a lower temperature for a shorter time and produced thick, chewy cookies. If you prefer that texture or method, the original ingredient proportions and bake temperature produce excellent results as well.
The original cookies were still thick and chewy, with a good balance of oat chew and peanut butter flavor. If you liked that version, you can follow the older ingredient amounts and baking temperature for similar results.
Substitution suggestions
Dairy-free
Replace the butter with a mix of 56 g Earth Balance buttery sticks and 56 g nonhydrogenated vegetable shortening for a similar moisture balance. Alternatively, use a robust vegan butter (for example, Miyoko’s or Melt) on its own; cookies may brown less but will still taste good. Use dairy-free chocolate chips.
Egg-free
Substitute the egg with a “chia egg” (1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water, allowed to gel). The extra yolk in the original recipe contributes chew; if omitting the yolk, replace it with 1 tablespoon melted unsalted butter (cooled) or another binder of your choice.
Cornstarch
If you need a corn-free option, replace cornstarch with arrowroot powder. Potato starch (not potato flour) is another suitable substitute.
Peanut-free
Use a no-stir almond butter (the smoother, spreadable kinds) if peanuts are an issue. Choose a neutral-flavored nut butter to keep the cookie’s balance.
Oat-free
If you must avoid oats, try quinoa flakes in place of oat flour and beaten rice (puffed or beaten rice cereal) instead of rolled oats. Note that oat-free swaps will change texture and flavor; adjust as needed.
Oat Flour Peanut Butter Chocolate Chip Cookies
Ingredients
- ¾ cup (90 g) oat flour, (certified gluten free if necessary)
- ⅝ cup (90 g) cornstarch
- 1 cup (100 g) old fashioned rolled oats, (certified gluten free if necessary)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter, at room temperature
- ½ cup (128 g) no-stir smooth peanut butter
- (50 g (weighed out of shell)) 1 egg, at room temperature, beaten
- (25 g) 1 egg yolk, at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet chocolate chips
Instructions
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Preheat the oven to 375°F. Line rimmed baking sheets with parchment paper.
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In a large bowl whisk together the oat flour, cornstarch, oats, baking soda, salt, and granulated sugar. Add the brown sugar and mix until combined, breaking up any lumps.
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Create a well in the center and add the butter, peanut butter, egg, egg yolk and vanilla. Mix until the dough comes together; it will be very thick. Press the dough down with the back of a spoon while mixing if needed.
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Fold in most of the chocolate chips so they’re evenly distributed through the dough.
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Divide the dough into portions of about 1 1/2 tablespoons, roll each tightly into a ball, and place them about 1 1/2 inches apart on the prepared baking sheets. Do not flatten.
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Press a few reserved chocolate chips onto the tops of the dough balls.
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Chill the dough in the freezer for about 10 minutes or in the refrigerator for about 30 minutes, until mostly firm.
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Bake, one sheet at a time, in the center of the oven for about 10 minutes, until the dough has melted and spread and the edges are just beginning to brown.
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Some cookies may look slightly underdone in the center; avoid overbaking to preserve chewiness.
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Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes or until set.
Video
Nutrition information is automatically calculated and should be used as an approximation.
