Gluten Free Oatmeal Peanut Butter Cookies
A cozy twist on the classic oatmeal cookie—naturally sweetened with maple syrup and applesauce, loaded with oats, peanut butter, and chocolate chips.
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Servings: 24 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.
Notes
These cookies don't spread much, so you'll have to flatten them slightly with a fork before baking.
These cookies will last a few days on the counter in an airtight container, or up to a week stored in the refrigerator. You can also freeze these cookies for up to 3 months.
Did you try this recipe?Please consider leaving a review below! I would be so grateful to hear from you.