Wednesday, July 10, 2013

GF Peanut Butter Oatmeal Cookies

Cocoa nibs optional, but highly recommended!

Since reading about Averie Cooks over on A Cup of Joe back in May, I've been meaning to try a peanut butter cookie made with coconut oil. I have adapted the following cookie recipe from this peanut butter cookie recipe from Averie Cooks. I suspect mine are not as fluffy, due to some ingredient changes, but I wanted to try out a gluten free and lower sugar version, and I'm happy with the dome-shaped results. I hope you will be too! (Sidenote: I totally plan on baking the to-the-letter averiecooks-version soon too; I just need to hunt down some JIF!)

What you'll need:

125g light brown sugar
175g natural crunchy peanut butter (I used Meridian's no salt or sugar added variety)
90g coconut oil
140g GF self-raising flour (I used Dove's Farm)
75g GF oats (Alara Gluten Free Pure Oats)
1 egg
1 tbls vanilla extract
1.5 tsp baking soda (Dove's Farm GF)
pinch of salt
cocoa nibs (optional and to taste)

What to do:

Preheat oven to 350F/175C.

The coconut oil should be room temperature, and somewhere in between solid and liquid in terms of consistency. Think of yourself as the Goldilocks of coconut oil consistency.

Combine the light brown sugar, peanut butter, coconut oil, egg, and vanilla extract in a mixing bowl. A handheld mixer on medium for a minute or two should do the trick.

Next, combine the flour, baking soda, and pinch of salt in a separate bowl. Gradually blend this into the wet mixture. Save the oats to mix in last (unless you're going to add cocoa nibs too, in which case, the oats will be second-to-last).

Will you be adding cocoa nibs to your cookies? I had an open pouch from naturya waiting to be used again, so I did half my batch with and half without. If you do want to add cocoa nibs, toss in as many as you'd like. Aim for a similar distribution to chocolate chips in a chocolate chip cookie dough; keep in mind these will not be as sweet though! (If you prefer a sweeter cookie, add in a bit more sugar - 20g or so.) 

A tasty addition.

Roll the cookie dough into balls and place evenly on a cookie sheet. 

Bake for about 8 minutes. After removing from the oven, leave the cookies to cool for about 2 minutes on the cookie sheet before removing.

Cooling on the cookie sheet.
Which did you like better? Would you prefer these with smooth peanut butter, or did you like the crunchy peanut bits? I almost always use crunchy peanut butter when I bake!

Half of this batch of GF Peanut Butter Oatmeal cookies had Cocoa Nibs - my favorite half.


  1. Thanks for trying a GF and lower sugar of the cookies - they look so thick and wonderful! Glad you found me from the Cup of Jo post I did!

  2. Thank you for such a sweet message! I'm glad I found your delicious looking blog too - I am especially keen to try your cinnamon roll recipe soon. Seriously swoon worthy!