These Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins are packed with the best ingredients and require NO flour! You won’t be able to eat just one.
Is this the longest cookie name ever? I really couldn’t shorten it because these cookies have all the ingredients.
If you follow me on Instagram, you might have seen a few photos of these Peanut Butter Oatmeal Cookies over the weekend. I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my favorite Salted Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies. But this weekend, Travis was begging for cookies, which is rare, so I jumped at the opportunity to make something new.
After a bit of experimenting in the kitchen, I came up with these delicious Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins. Like all Little Chef recipes, I set out to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.
To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not). Serve these Peanut Butter Oatmeal Cookies with a cold glass of milk and happy dunking, friends!
You would never know that these Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins are gluten-free! They're chock-full of the best ingredients!
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup natural peanut butter, smooth or crunchy
- 1/2 cup packed brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1.5 cups gluten-free rolled oats
- 1/3 cup + 1 Tablespoon semi-sweet chocolate chips
- 1/4 cup raisins
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
* Cookies are best eaten the same day.