Oatmeal Peanut Butter Chocolate Chip Cookies | Gluten Free & Vegan

Lately I’ve been in the mood to bake and decided to make some quick and easy cookies last night! As I mentioned, Steve is allergic to gluten and eggs so I always have to make sure whatever I’m making is free of both. I love to check out Rachel Mansfield’s website for flavor ideas, she bakes with all real food, and once I find something that sounds delicious I alter the recipe a bit to work for us.

Steve looooves oatmeal cookies while I need something that tastes a little sweeter, so this oatmeal, peanut butter, chocolate chip cookie recipe was perfect for the both of us! It’s super easy and they taste AMAZING (even without the gluten & eggs). I’m sharing my version of the recipe below, let me know what you think!

*I’ve linked my favorite brands that I use but anything will work


1 cup Wild Friends Classic Creamy Peanut Butter 

1 Ener-G Egg Replacer 

1 tbsp Nature’s Way Coconut Oil 

splash of vanilla

dash of cinnamon

2/3 cup Bob’s Red Mill GF Rolled Oats

1/4 cup Bob’s Red Mill 1 to 1 GF Baking Flour   <—-Best stuff EVER

1/4 cup sugar

1/2 tsp baking powder

half bag of Enjoy Life Mini Chips 


  1. Preheat oven to 350
  2. Line cookie sheet with parchment paper and spray
  3. Mix first 5 ingredients in a large bowl (I use my KitchenAid Mixer, it’s much easier to mix all the peanut butter)
  4. Mix the remaining (dry) ingredients in a medium bowl
  5. Add dry ingredients to the wet ingredients and mix
  6. Mix in chocolate chips
  7. Form into small COOKIES not balls (since there isn’t any gluten or eggs these cookies will not expand much in the oven)
  8. Cook for 12 minutes

I know they might not be the prettiest cookies but I promise they taste amazing! Another bonus? Since they’re egg free you can safely eat the dough 😉 Enjoy!!

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