Delish Gluten Free Oatmeal Cookies

One of your challenges in baking gluten free oatmeal cookies is making sure you find the right brand of oats to use for your recipe.

gluten free oatmeal peanut butter cookies

While cookies are great and we all love our fix, bear in mind that they will have a little over 80 calories per each, but this recipe helps keep the calorie count low by replacing the very calorie heavy ingredients such as sugar and butter.

Recipe 1: Oatmeal Peanut Butter Cookies

You Need:

  • 2 ripe bananas

  • 1/3 cup peanut butter

  • 2 tbsp coconut milk

  • 1 tsp vanilla extract

  • 2 tbsp honey

  • 1 large egg

  • 2 1/2 cups gluten free quick cooking oats, such as Bob's Red Mill

  • 1/4 cup all purpose gluten free flour (you can make your own blend or buy pre-made)

  • Dash ground cinnamon


  • Preheat oven to 350°F.
  • Make banana puree by mashing the bananas with a fork until smooth.
  • Whisk in the peanut butter, milk, vanilla, honey, and egg.
  • Add the remaining ingredients and stir until well combined.
  • Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper.
  • Bake 13-16 minutes or until pale golden brown.
  • Cool for 5 minutes.

Recipe 2: Peanut Butter Cookies – Flourless Cookies

This is a very simple gluten free peanut butter cookies recipe, with the option to add oatmeal instead of the chopped peanuts. As well, you can replace this with your favorite chopped nuts, such as walnuts.

This has about 170 calories per cookie, so take it easy ;)


  • 2 cups peanut butter
  • 1½ cup honey
  • 4 eggs, lightly beaten
  • 1 ½ cups raw chopped peanuts OR same amount gluten free oats
chocolate chip cookies gluten free


  • Preheat oven to 350°F and lightly grease a baking sheet.
  • In a bowl, mix the peanut butter, honey and eggs until the mixture is well combined.
  • Add the oatmeal or chopped peanuts and continue to stir and mix.
  • Next, spoon the dough onto small fist size heaps (about a tablespoon) onto the baking sheet, leaving about 2 inches between each cookie.
  • Bake for 12 minutes or until lightly brown.
  • Remove from oven and let cool for about 5 minutes on the baking sheet.
  • Set on wire rack to continue cooling.

This makes about 36 cookies, so if you need to store the extra ones you can simply use an air tight container, storing for up to 2 days at room temperature or 1 weeks in the refrigerator.

Tip: To vary this recipe so that it's a gluten free peanut butter chocolate chip cookie recipe, you simply cut the amount of chopped nuts or oatmeal in half, and replace it with semi-sweet chocolate chips.

Be careful whenever you buy baking chocolates though, make sure they are completely gluten free.

› Oatmeal Cookies

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