Oatmeal Peanut Butter Chocolate Chip Cookies (GF, V)

These gluten-free and vegan cookies will melt in your mouth.  Crispy on the outside, and soft and chewy on the inside. A healthy cookie that tastes like a guilty pleasure.

Prep Time 10 minutes
Cook Time 9 minutes
Resting Time 10 minutes
Total Time 19 minutes
Servings 12 cookies
Author Ashley


Dry Ingredients

  • 1 1/2 cups gluten-free rolled oats I use Bob’s Red Mill
  • 1 cup gluten-free oat flour see note
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Wet Ingredients

  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1/2 cup natural peanut butter sub any nut butter
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees.

  2. Combine all the dry ingredients except the chocolate chips in a large mixing bowl.

  3. In a second bowl, add the coconut oil, maple syrup, nut butter, and vanilla extract. Whisk together until well combined. Add wet ingredients to the dry and mix until well combined, then add the chocolate chips.

  4. Form the dough into balls and place on a greased cookie sheet. Press down on them to form little discs.

  5. Bake for 8-10 minutes until the edges are slightly crispy and a light brown.

  6. Let them rest on the tray for 10 minutes. Transfer to a cooling rack.

  7. Store in an airtight container for up to 1 week.

Recipe Notes

Oat flour is easy to make! Put rolled oats in a food processor and grind them down until they turn into a flour.