Oatmeal Chocolate Chip Peanut Butter Cookies

25 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Oatmeal Chocolate Chip Peanut Butter Cookies recipe by Barefeet In The Kitchen

One of my favorite cookies of all time is the Monster Cookie. (Which I just realized I don’t have posted here – we must eat them too fast to get pictures!)

As I was scanning that recipe a couple of years ago, considering converting it to something a celiac friend would be able to eat, I realized it was already a gluten-free recipe without even trying to be.

There wasn’t any flour in those cookies in the first place! This is a variation of that Monster Cookie recipe. Just slightly adapted, to make them both gluten and dairy-free for a friend.

Still absolutely delicious, simply use regular chocolate chips if dairy is not a concern.

 

Oatmeal Chocolate Chip Peanut Butter Cookies recipe by Barefeet In The Kitchen
Check out all of the Gluten Free Dessert Recipes on this website!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Oatmeal Chocolate Chip Peanut Butter Cookies

5 from 1 vote
Recipe adapted from my grandmother's Monster Cookie recipe
Pin Print Review

Ingredients 

  • 2 eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 2/3 cup white sugar
  • 1 1/3 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/3 cup creamy peanut butter
  • 1 cup crunchy peanut butter
  • 3 cups old fashioned oatmeal
  • 2/3 cup dark chocolate or semi sweet chocolate chips use a vegan or soy chip if you want a casein free product

Instructions

  • Mix together all ingredients in the order listed. Place cookie mounds on a baking sheet. Bake at 350 degrees for approximately 12 minutes. Watch the first batch carefully though and adjust the baking time as necessary. Take care not to overbake these cookies. Cool on sheet for 1 minute and then remove to wire rack. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

25 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Carrie Burrill says

    I'm always on the hunt for good gluten free treats to make for a friend of mine. These look perfect and clearly do not need the flour! Do you use old fashioned or quick cooking oats?

    • Mary says

      Hi Carrie, I tend to use whole oats for this recipe. I like the added texture. Quick ones work just as well, it simply makes for a slightly different cookie. Have a great day!

  2. Jenn says

    I've loved monster cookies since I was a kid too! These cookies look wonderfully perfect!! Wish I could reach in my computer and grab one!

  3. Whisked Away says

    These look amazing Mary! I want to quit my job run home and make them right now : ) Did you use natural (unsweetened) peanut butter or the old school Jiffy kind?

    • Mary says

      Nothing but Jiffy for this kind of cookie. The natural stuff simply does not bake as well. Have a great night, Dagny!

  4. Food Handler Certification says

    Oooh! Peanut Butter + Chocolate Chip Cookies = <3! I wanna have some! Thanks for sharing. I always want to thank people sharing their own recipes online because they help other people create and simplify their dilemmas in baking/cooking stuffs. Although I always want to remind them to take food safety as one of the important things in preparing food.

  5. Athena says

    You know, I must be the only person on the planet who doesn't like chocolate chip cookies… I'm kind of a purist when it comes to chocolate and for some reason, I'm just not a fan of the chocolate chip cookie. But this recipe intrigues me… I just may have to try it. And I know they will be eaten in my house, my boys are all chocolate chip fans. Thanks for sharing!

  6. Geni says

    No flour? Just curious. This would be a fantastic gluten free recipe if I bought gluten free oats (which is fairly easy to find) so I am definitely intrigued by this. YUM!

  7. Geni says

    Ok, so apparently I missed the giant bold print about them being gluten free. I am sometimes a little attention deficit Mary. 😉

  8. Anonymous says

    These cookies have gotten me in the mood to bake today! Just wondered how big of a cookie scoop to use, & how many cookies this makes? Also, do you use an electric mixer to mix these, or just a wooden spoon by hand?

    • Mary says

      I use a medium size cookie scoop, about 2 tablespoons of dough. I typically use an electric mixer, but a spoon will work too.

  9. Joy says

    I thought that oatmeal was not truly gluten free unless you specifically buy gluten free oats. The regular oats most of us use has some contamination. Now I am wondering if I am being too particular. This recipe sounds great. What did your celiac friend say? I am going to check with my celiac friend to see if she can eat. Even if she cannot eat, the rest of us in the family can.
    Thanks.

    • Mary says

      If you are cooking for a celiac, the oats must be certified GF. However, there are some celiacs who are unable to eat oats, whether the oats are GF or not. Definitely, check with your friend before serving these to her.

  10. Jeanne says

    These taste fantastic. However this is a lot of sugar in this recipe. I will sub some white sugar next time for erythritol. And I needed to tap them down with a spatula or they bake like a small ball.5 stars