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Peanut Butter Oatmeal Chocolate Chip Cookies (GF, no butter, oil or white sugar)
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 cup creamy or chunky peanut butter not natural – natural pb will change the texture of the cookies
  • 2/3 cup packed dark brown sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 2/3 cup rolled oats I use Gluten free
  • 1 teaspoon baking soda
  • 2/3 cup chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together the oats and baking soda, set aside.
  3. In a large bowl, beat peanut butter, brown sugar, eggs and vanilla until creamy. You can use an electric mixer, but a spoon works just as well.
  4. Add dry ingredients to the peanut butter mixture, then gently fold in chocolate chips.
  5. Roll cookies into two inch balls and drop onto a baking sheet lined with a Silpat. You can also use a tablespoon measure to drop the cookies onto the sheet. Do not flatten them.
  6. Bake cookies for 9-11 minutes, just until edges begin to brown.
  7. They will look underdone, but will continue to cook on the baking sheet while cooling.
  8. After they have cooled, transfer to a wire rack.