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!
Peanut Butter Oatmeal Cookies!
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy8
servings5
minutes30
minutesThis recipe for soft-baked Peanut Butter Oatmeal Cookies will quickly become a fan favorite among your friend and family, if they’re lucky enough to get a chance to try them!
Ingredients
1/4 cup 1/4 of canola oil
1/2 cup 1/2 of natural peanut butter
1/2 cup 1/2 of brown sugar
1 tablespoon 1 honey
2 large eggs
1 1/2 cup 1 1/2 of instant oats
1 tsp 1 baking powder
1 tsp 1 salt
Directions
- Preheat your oven to 350°F.
- In a bowl combine your peanut butter, canola oil, honey, and brown sugar. Mix with a hand mixer until the ingredients are well combined.
- Add the eggs and mix well.
- Fold in the remaining ingredients with a rubber spatula.
- Scoop cookies onto a prepared baking sheet and bake at 350°F for 15-20 minutes or until golden brown.
- Cool cookies on a cooling rack for several minutes before enjoying.
