Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
These chunky oatmeal cookies are dotted with big chunks of chocolate for the perfect treat with your afternoon cuppa.
Gluten-free chocolate chip cookies can suffer from being too crumbly. Gluten normally helps to bind the ingredients together, but the secret ingredient here is the peanut butter. Together with the egg, it improves the texture of the cookies, so you should get a good bite to them without them falling apart. This recipe is so simple to make. It's really only four steps: mix, chill, shape and bake. It makes a batch of 20 cookies (or two batches of 10 if you freeze half the dough). And each biscuit is only 152 calories. If you don't need a gluten-free version, try our classic chocolate chip cookies (opens in new tab) instead.
Ingredients
- 100g butter, softened
- 60g crunchy peanut butter
- 100g light brown soft sugar
- 1 egg
- ½ tsp vanilla essence
- 200g medium oatmeal
- 50g gluten-free plain white flour
- ¼ tsp gluten free baking powder
- 100g dark or milk chocolate, cut into small chunks
WEIGHT CONVERTER
Method
- Cream the butter, peanut butter and sugars until light and fluffy. Mix in the egg and vanilla essence then the oatmeal, baking powder and chocolate chips. Chill the dough for 20 mins.
- Divide the mixture onto two pieces of cling film. Shape two 15cm long logs. Chill in the fridge or freezer until firm.
- Heat the oven to 200°C/400°F/Gas 6. Cut each cookie dough sausage into 1.5 cm thick disks. Space out on a couple of lined baking trays.
- Bake in the oven for 8-10 mins until golden. Cool on the tray a little before transferring to a cooling rack.
Top tips for making gluten-free chocolate chip cookies
Cooling is essential with gluten-free cookies, to get the right texture and prevent them from spreading too much in the oven. Make sure to chill your dough thoroughly - at least two hours in the fridge, or pop it in the freezer if you don't have that long. After baking, allow the cookies to cool completely before serving.
Senior Food Writer Jessica Ransom recommends using the best quality peanut butter you can afford so that you limit additives and unnecessary sugars and sweeteners. She recommends ManiLife Deep Roast Crunchy Peanut Butter. (opens in new tab) You can add some extra peanuts to the top of these biscuits for added crunch if you like.
You might also like:
Sugar cookies recipe (opens in new tab)
Peanut butter cookies
Snickerdoodles (opens in new tab)

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
-
Gluten-free scones
Gluten-free scones are perfect for anyone who is gluten intolerant and they go great with a cup of afternoon tea and plenty of jam and cream...
By Rose Fooks • Published
-
Candy cookies
These brightly coloured biscuit are crunchy, fun to eat and easy to make. They can be stored in an air tight container for 3-4 days - if there's any left!
By Octavia Lillywhite • Published
-
Mint cookies with Pimms
Infused with Pimms and fresh mint, these cookies are easy to make and delicious too. They will only take you 10 mins to rustle up
By Jessica Dady • Published
-
Damson jam
This sweet damson jam recipe is simple to make & full of juicy flavour – perfect spread on warm bread or as a special Christmas food gift
By Jessica Dady • Published
-
Roasted Mediterranean vegetables
This medley of roasted Mediterranean vegetables is a great dish for the whole family - healthy and delicious. Serve as a side dish or as a main with couscous and a hummus dip.
By Jessica Dady • Published
-
Carrot cake cupcakes
These carrot cake cupcakes are as delicious as they are cute. Topped with little roses of buttercream icing and, if you like, a mini marzipan carrot.
By Primrose Bakery • Published
-
Reese's Peanut Butter Cups bulk box with 36 inside is so cheap at Amazon ahead of Black Friday
By Kudzai Chibaduki • Published
-
WhatsApp users warned over free beer scam ahead of Fathers' Day
Mobile phone users are being warned about a WhatsApp free beer scam that's doing the rounds.
By Selina Maycock • Published
-
Kinder Surprise salmonella warning issued as chocolate eggs RECALLED ahead of Easter
By Selina Maycock • Published