Crisp on the outside and chewy on the inside, these gluten free peanut butter oatmeal espresso chocolate chunk cookies are like no cookie you’ve ever had before. Bursting with incredible flavors, these cookies are filled with rich dark chocolate, creamy peanut butter, chewy oats, and hints of espresso in every bite. They’re also dairy free which makes them even that much more amazing!
These chewy peanut butter oatmeal cookies are basically everything you ever wanted in a cookie and so much more! Quick and easy to make and loaded with natural creamy peanut butter, gluten free oats, espresso powder, dark chocolate chunks, and topped with flaky sea salt. Super delicious and filled with so many amazing flavors, these cookies really are so damn good.
What you’ll need to make these Gluten Free Peanut Butter Oatmeal Espresso Chocolate Chunk Cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free 1:1 flour
- gluten free rolled oats
- baking soda
- fine sea salt
- refined coconut oil
- dark brown sugar
- natural “drippy” creamy peanut butter
- pure vanilla extract
- pure maple syrup
- eggs
- espresso powder
- dark chocolate bar
- flaky sea salt
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Funfetti Cookies
- Grain Free Peanut Butter Cup Cookies
- Gluten Free Monster Cookies
- Gluten Free Double Chocolate Salted Brownie Cookies
If you make these Gluten Free Peanut Butter Oatmeal Espresso Chocolate Chunk Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
This post is in partnership with Kana.
Gluten Free Peanut Butter Oatmeal Espresso Chocolate Chunk Cookies
- Yield: 17 Cookies
- Diet: Gluten Free
Description
Crisp on the outside and chewy on the inside, these gluten free peanut butter oatmeal espresso chocolate chunk cookies are like no cookie you’ve ever had before. Bursting with incredible flavors, these cookies are filled with rich dark chocolate, creamy peanut butter, chewy oats, and hints of espresso in every bite. They’re also dairy free which makes them even that much more amazing!
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup gluten free 1:1 flour
- 1 cup gluten free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup refined coconut oil, softened
- ¾ cup packed dark brown sugar
- ½ cup natural “drippy” creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 egg + 1 egg yolk
- 4 teaspoons espresso powder
- 6 ounces good quality dark chocolate bar, coarsely chopped
- flaky sea salt, for topping
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
step 2
In a medium bowl, whisk together the gluten free flour, gluten free oats, baking soda, and salt.
step 3
In the bowl of a stand mixer fitted with the paddle attachment, add the softened coconut oil and brown sugar. Mix on medium-high speed until light and fluffy, about 1 to 2 minutes. Add peanut butter, vanilla extract, and maple syrup, mix until combined. Then add the egg, egg yolk, and espresso powder and mix until smooth and creamy.
step 4
Add dry ingredients to wet ingredients and stir with a wooden spoon to combine. Fold in chocolate chunks.
step 5
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball with the palm of your hand while still keeping the cookies nice and round. They should be about ½ inch thick.
step 6
Bake for 9 to 11 minutes or until the edges are barely golden brown. Sprinkle the tops of each cookie with flaky sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Daniela M Weiner says
Do you think I could make this with a different gluten free flour blend?
Emily Chave says
Hi Daniela,
Yes, you could make this cookie recipe with any gluten free 1:1 flour blend that contains xanthan gum. Let me know if you need any recommendations!
Robbie says
These cookies were phenomenal! The flavors were layered and delightfully satisfying. My family and friends adored them. Thanks 😊
Emily Chave says
I’m so glad you enjoyed these cookies, the flavors really are incredible!
Alene says
I recently found out that I can’t eat any rice at all anymore, including rice flours. Do you have any suggestions for a gluten free mix without rice flour? Thank you.
Emily Chave says
Hi Alene, There are a few options you could try.
Bob’s Red Mill makes two gluten free flours without any rice – gluten free all purpose baking flour & paleo baking flour mix. For their gluten free all purpose baking flour you’ll need to add a little xanthan gum to the recipe, for the paleo baking mix I’m not sure if it needs the added xanthan gum or not.
Cup4Cup makes an ancient grains flour that is free from rice. This mix is a 1:1 flour so you won’t need to add any xanthan gum.
I hope this helps!
Emily
Tracey says
Hi there, I am allergic to coconut, do you think these cookies will work with real butter? Thanks!
Emily Chave says
Hi Tracey,
You can definitely try making these with real butter. I would soften the butter to room temperature. Let me know how they turn out!
Robbie says
As always with Emily,
These are amazing! This is the best and most requested recipe from my friends and family!