Peanut Butter Oatmeal Cookies (gluten-free) (Colorado)

This recipe for peanut butter oatmeal cookies is incredibly simple. These cookies are dense, sweet, and full of rich peanut butter flavor. Colorado doesn’t have time for soft cookies. Soft cookies get busted to bits on the bumpy roads that lead us to unforgettable weekend spots. They’ll melt in the glorious sunshine and get frozen into a shapeless blob when the temperatures drop at night. They’ll be smashed to crumbs after a long hike. Not these cookies, though. The day after these cookies are baked, they develop a perfect crunchiness. A crunch that’s akin to how I see Colorado. Rugged. Sturdy. Strong. And still so sweet.

Check out all our United States of Cookies recipes here. Recipe courtesy of Jordan from The Fitchen.

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Votes: 3
Rating: 4.67
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Servings 16 servings
Prep Time 15 minutes
Cook Time 25 - 30 minutes
Passive Time 70 minutes
Submitted By Jordan from The Fitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings 16 servings
Prep Time 15 minutes
Cook Time 25 - 30 minutes
Passive Time 70 minutes
Submitted By Jordan from The Fitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Create flax eggs – mix ground flax seed and water in a bowl and let rest 10 minutes, or until gelatinous.
  2. In a small pan, melt together coconut oil and peanut butter, stirring until well-combined.
  3. Pour the coconut oil and peanut butter mixture into a large mixing bowl. Set aside and allow to cool for 10 minutes.
  4. Add flax eggs, brown sugar, cane sugar, and vanilla. Whisk to combine. Add oats, flour, and baking soda and mix well.
  5. Line a baking sheet (or two!) with parchment. Shape the dough into balls about 2 Tablespoons in size and arrange on the baking sheet. Cover with foil or cling wrap and refrigerate for 1 hour.
  6. Preheat the oven to 350º and bake cookies for 25-30 minutes on middle rack.
  7. While they are cooling, you'll have time to melt your chocolate. I used a double-boiler to heat chocolate chips over the stove, but you could certainly melt them in the microwave. Once melted, drizzle over top of the cookies and enjoy!
Recipe Notes

For softer cookies, reduce baking time by 10-12 minutes.

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Recipe Comments

3 thoughts on “Peanut Butter Oatmeal Cookies (gluten-free) (Colorado)

  1. Erin

    The baking time for these cookies is WAY too long…I baked my cookies – which were the correct size, if not even a little larger – for 20 minutes (5 minutes less than the recommended 25-30 minutes) and they were considerably overdone. With my remaining batter I tried 15 minutes and that was much closer to the correct time.

    Reply
    1. Erin

      (To clarify, I know the cookies are supposed to be crunchy. But there’s crunchy and then there’s just plain hard – after baking for 20 minutes mine were like rocks. Even my biggest cookie fan kid wouldn’t eat them.)

      Reply
      1. recipe specialist

        Thank you for the feedback, Erin, we appreciate you taking the time to let us know how this recipe worked for you.

        Reply

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