Oatmeal cookies get a bad wrap. Yes, raisins are a divisive ingredient, and you won’t find me arguing in favor of an oatmeal cookie over a warm, soft-baked chocolate chip cookie, but, they definitely have their time and place.
Recently, I was working on a new peanut butter cookie recipe for a client and as I was experimenting I thought to myself, “I bet a peanut butter oatmeal cookie could work really well as a gluten-free option”. Once I had completed my client’s peanut butter cookie recipe, I started throwing together a few test batches of what would eventually become the recipe for this incredible cookie!
This cookie is definitely on the softer side, it is a very wet batter so make sure to allow it space to spread as it bakes. This recipe is naturally gluten-free, however, if you have celiac or celiac sprue, make sure to ensure your oats are not processed in the same facility as wheat or flour products. These cookies will keep really well in an airtight container, they also make great ice cream sandwiches and whoopie pies!