Gluten free oatmeal peanut butter cookies (no refined sugars!)
Jump to RecipeA cozy twist on the classic Trader Joe’s oatmeal cookie—naturally sweetened with maple syrup and applesauce, loaded with oats, peanut butter, and chocolate chips. Soft, chewy, and just sweet enough to call it breakfast.
You know those surprise recipes on the back of the bag that look basic but turn out to be total gems? That’s what happened with this Trader Joe’s gluten-free oatmeal cookie recipe. It was already good—but I gave it a healthy twist using unrefined sugars, and now it’s really living its best life.
Instead of the usual white and brown sugar combo, I swapped in a mix of pure maple syrup and unsweetened applesauce. The result? Sweet, chewy cookies with just the right amount of richness—minus the sugar crash. They’re soft in the center, a little crisp on the edges, and loaded with peanut butter, oats, and melty chocolate chips.
These cookies aren’t overly sweet, and that’s the magic. They taste homemade in the best way—nutty, hearty, and just sweet enough to keep you coming back for “just one more.” They also double as breakfast.
The whole thing mixes up in one bowl with simple ingredients, no weird flours, and zero drama.
Glow Notes
These cookies are naturally sweetened with maple syrup and applesauce instead of refined sugars. Maple syrup is an unrefined sweetener that brings depth, minerals like manganese and zinc, and a lower glycemic hit than regular sugar.
The applesauce adds moisture and a subtle, natural sweetness while sneaking in a little fiber. Gluten Free rolled oats are the base here—(just check the label), hearty, and full of beta-glucan fiber to help keep blood sugar steady. Peanut butter pulls double duty with healthy fats and protein, making each bite more satisfying.
Gluten Free Oatmeal Peanut Butter Cookies
Ingredients
- 2 tbsp butter (melted, or use coconut oil)
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- ½ teaspoon vanilla
- 1 egg
- ½ tsp baking soda
- ½ cup peanut butter (preferably no sugar added)
- 1 ½ cups gluten free Rolled Oats (make sure to check the label)
- 1/2 cup chocolate chips (I use dark chocolate chips)
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk applesauce, maple syrup, and butter (or coconut oil) until smooth.
- Add the egg, vanilla, baking soda, and peanut butter and stir well to combine.
- Stir in oats and chocolate chips.
- Scoop dough by the tablespoon (or use a small #50 cookie scoop) onto a parchment-lined cookie sheet. Gently flatten cookies with a fork.
- Bake 10–12 minutes or until the edges look golden. Allow to cool completely before digging in.
