Oatmeal Peanut Butter Chocolate Chip Cookies {Gluten-Free}

We have been in our house several years now. Its a great neighborhood, filled with families & kids. Plenty of open space & playgrounds near by. We love it here. The cherry on the top have been our neighbors. Both retired now, and love having us next door as much as we love them. They have grown into family, like grandparents to the kids.

And every winter snow, without fail, my neighbor plows my driveway. And he has even timed it a few times, to when both cars leave he comes to clear the entire driveway. He is a saint, and deserves way more thanks than I can give. But what I can give is baked goods. And he always answers the door with open arms!


Which keeps me trying new things. And finding new recipes. This one I found while searching for healthier type cookie (is there such a thing?). Since I can’t deny myself anything that comes out of a warm stove on a snowy day!

Bonus that these happen to also be Gluten-Free!

Original Recipe: Chelsea’s Messy Apron

Oatmeal Peanut Butter Chocolate Chip Cookies {Gluten-Free}

(Print recipe here)


  • 1 cup creamy peanut butter, room temp.
  • 2 tablespoons honey, room temp.
  • 4 tablespoons light brown sugar, lightly packed
  • 1/2 cup + 2 tablespoons old-fashioned oats
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. In mixer stir together peanut butter, honey, and brown sugar.
  3. Next add in oats, salt, baking soda, and vanilla extract.
  4. While mixing add egg and mix well.
  5. Stir in chocolate chips/peanut butter chips. As you mix in will seem hard to stir, mix only until dough is combined.
  6. Scoop and press dough into a cookie scoop. Or an ice cream scoop. You want these to be compacted down, or they will crumble.
  7. Place scooped cookie on baking sheet and press top down slightly.
  8. Bake cookies for 7-9 minutes. Remove baking sheet when the cookie bottom begins to brown. They will continue to cook on the hot baking sheet, so do not worry that they do not look “done.”
  9. Cool cookies completely before eating!

Makes about 16-18 cookies, with a 1.5 T cookie scoop.

  • Since these are an oat cookie, leaning on the breakfast side, you can add any mix in you want with the chocolate chip and peanut butter chips. Maybe instead you white chocolate chips, cherries, cranberries, raisins, dark chocolate chips, JUST peanut butter chips — the possibilities are endless!
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