Peanut Butter Oatmeal Chocolate Chip Cookies
These jumbo peanut butter oatmeal chocolate chip cookies tick all the boxes: chewy, roasted nutty flavor, lots of chocolate, gooey centers. Plus they're gluten free and dairy free!
Servings: 10 4 ounce cookies
Calories: 521 kcal
Ingredients
- ½ Cup (113 g) Vegan Butter room temperature
- ½ Cup (128 g) Peanut Butter
- 1 Cup (213 g) Light Brown Sugar
- ½ Cup (100 g) Sugar
- 2 teaspoons Vanilla Extract
- 2 large (100 g) Eggs room temperature
- 1 ½ Cups (150 g) Gluten Free Oats
- 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¾ Cup (127 g) Allergen Free Milk Chocolate Chips
- ¾ Cup (127 g) Allergen Free Semi-Sweet Chocolate Chips
Instructions
- Combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium speed until smooth and creamy.½ Cup (113 g) Vegan Butter, ½ Cup (128 g) Peanut Butter
- Add the brown sugar and granulated sugar and beat again for 4-5 minutes. The mixture should be lighter in color and fluffy. Scrape down the sides of the bowl.1 Cup (213 g) Light Brown Sugar, ½ Cup (100 g) Sugar
- Add the vanilla extract. Then add in the eggs, one at a time, mixing about 30 seconds after each addition.2 teaspoons Vanilla Extract, 2 large (100 g) Eggs
- Combine the gluten free oats, gluten free flour, baking powder, baking soda and salt in a small bowl. Stir well.1 ½ Cups (150 g) Gluten Free Oats, 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Kosher Salt
- With the mixer on low speed, slowly add in the dry ingredients. Stir until just combined.
- Add in the chocolate chips and pulse the mixer a few times to get them evenly distributed. Make sure to scrape down the bowl with a rubber spatula to ensure everything is evenly mixed all the way to the bottom of the bowl.¾ Cup (127 g) Allergen Free Milk Chocolate Chips, ¾ Cup (127 g) Allergen Free Semi-Sweet Chocolate Chips
- Cover the bowl with plastic wrap and refrigerate for 2 hours or longer.
- In the last 30 minutes of chilling, preheat the oven to 400 °F (204 °C). Line two baking sheets with parchment paper.
- Scoop the cookie dough into 4-ounce balls (about ⅔ cup) and place them on the prepared baking sheet leaving plenty of space. Do not flatter the cookie dough balls.
- Bake in the preheated oven for 15 minutes. Remove from the oven and cool on the baking sheet for an additional 15 minutes, which continues to slowly bake the cookies.
Notes
SUBSTITUTIONS & VARIATIONS:
- Not Dairy Free? - Use unsalted butter in place of the vegan butter, the measurement is the same. Use your favorite gluten free chocolate chips in place of the dairy free ones mentioned above.
- More peanut butter - Replace some of the chocolate chips with peanut butter chips for extra peanut butter flavor. Note: Reese's peanut butter chips are gluten free but not dairy free.
- More crunch - Add in some roasted peanuts for a little extra crunch.
- Make smaller cookies - The cookies shown above are made from 4-ounce dough balls and they are quite large. If you prefer a smaller cookie, you can make them 2-ounce balls (about ⅓ cup) and bake for only 12 minutes.