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Gluten-free Chocolate Peanut Butter Oatmeal Cookies

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1 1/2 Dozen
Author: Angela Marinelli, M.S., M.Ed.


  • 1/4 cup peanut butter or almond, cashew, sunflower
  • 1/4 cup unsweetened applesauce
  • 3/4 cup palm sugar
  • 1 tsp vanilla extract
  • 3/4 cups oats gluten-free
  • 1 cup almond flour or 1/2 cup AP gluten-free flour blend
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg or ground cardamom
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/3 cup allergy-free chocolate chips or chunks



  • Preheat oven to 375F.
  • Line a baking sheet with a Silat or parchment.


  • In a stand mixer beat Peanut butter and palm sugar until creamy and blended.
  • Add applesauce and vanilla and beat together for about 30-60 seconds until well incorporated. It will be wet.
  • Add the dry ingredients (except oats and chocolate) on low until just blended.
  • Fold in oats and chocolate chips.

Bake Cookies

  • Spoon 2 tsp of batter (I use a scoop) and place on a silpat or parchment lined cookie sheet OR a silicone treated sheet.
  • Slightly press batter down so cookies are not in a ball.
  • Bake at 375 degrees for 10-11 minutes or until light brown.
  • Let cool on a rack.
  • Store in an airtight container for up to a week or freeze for up to two months.

Bake Breakfast Bars

  • Spoon all of the batter into a lined 8x8 baking dish.
  • Bake for 20-25 minutes, or until golden brown and baked through.
  • Once cool, cut into breakfast bars.
  • Store in an airtight container for up to a week or freeze for up to two months.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017