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Oatmeal Cookies (Gluten Free)

Oatmeal Cookies

I’ve been sort of busy. I’ve gone completely overboard and I’m pretty sure I’ve single handedly caused a local butter shortage.

I made this eggnog fudge.
I made these coconut lime bars.
I made this peppermint mocha cake.
I made homemade poptarts.
I made these chocolate crinkles.
I made these linzer cookies.
I made these cowboys cookies.
I made these pistachio orange cookies.
I made these pignoli cookies.

You just got a cavity reading that.

I also made these gluten free oatmeal cookies. Look down there at the ingredients. Notice anything funky? Nope. That’s why I love these. This recipe is simple. No need for strange flours or gums. Just oats. Oh and butter. Duh.

You don’t need to tell anyone they’re gluten free. We can leave that right here. They’re just good cookies. Chewy with a hint of peanut butter and melty chocolate chips. This is the part where I tell you to go make them. And where you tell me to put the butter down, back away from the mixer and go eat a vegetable.

Gluten Free Oatmeal Cookies (recipe adapted from the back of Trader Joe’s gluten free oats; makes about 4 dozen cookies)


1/4 cup butter
3/4 cup sugar
3/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1¼ teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
pinch of nutmeg
1 cup peanut butter
3 cups rolled oats (gluten free)
6 oz chocolate chips
1/2 cup chopped pecans


  1. Preheat oven to 350.
  2. Cream together the butter and sugars in the bowl of an electric mixer until fluffy.
  3. Add the eggs, vanilla, baking soda, cinnamon, salt and nutmeg. Mix. Add peanut butter and mix.
  4. Add the oats, chocolate chips and pecans. Mix slowly until combined.
  5. Scoop about a teaspoon of dough onto a greased or parchment-covered cookie sheet.
  6. Bake 10-12 minutes until lightly brown at edges. Remove and let cool on wire rack.


  1. The eggnog fudge, peppermint roll and pignolis above are also gluten free. Be sure to check the ingredients of your almond paste for the pignolis. Some brands have wheat.
  2. So…since I’ve been doing nothing but baking, writing Christmas cards didn’t happen this year. Consider this a virtual Christmas card. With virtual cookies! Wishing you all a wonderful holiday and a healthy new year!
  3. I used homemade natural peanut butter. Of course store bought will work too just be sure it doesn’t have too much added sugar.

86 thoughts on “Oatmeal Cookies (Gluten Free)

  1. sooo need to make these over the holidays (with my sis and not jaim cosa the pb). cant wait. yum!

  2. I JUST made your cookies – they are terrific!
    As I don’t have any peanut butter at home, I tried with almond butter and they worked really well. Also substituted the pecans for walnuts. Many thanks for sharing this simple recipe!

  3. I have made these several times now….LOVE them, and now I add pumpkin seeds, raisins , and coconut , the kids love them too:-) Thank you for the awesome and super easy recipe!!!

  4. I made these and they are delicious! I didn’t have nuts, so I added coconut and some heath toffee bits (are they gluten-free? . . . not sure). These are for my two type 1 diabetic kids and they come out to about 11 carbs each (I got 62 cookies out of one batch).

  5. Thank you for this great recipe! On a very restricted diet and these satisfy my cookie craving. I may modify next with a little nutella

  6. Is there any substitute for the peanut butter? Can I use apple sauce? date paste?


    • I’m not sure since I didn’t test it with anything else but I would think almond butter or sunflower butter would work.

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  9. AH-MAZING! Thank you for this recipie I have been searching and searching for gluten free oatmeal cookies. Only change I made was chilling the dough for about 30min then adding cocoa powder insead of chocoalte cips :)

  10. Delicious! I just whipped up a half-batch of these. We didn’t have any chocolate chips or nut, but I added in a handful of coconut. YUM! Can’t wait to play around with other nut/seed butter and get some CHOCOLATE in there!

  11. So good! I substituted coconut butter for the butter, almond butter for the peanut butter, and slivered almonds for the pecans. Fantastic cookies!

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  13. We used 2 cups more oats , all brown sugar with a little honey
    walnuts, rasins & chocolate chips & they came out awesome
    I put the mix in the freezer between batches too

  14. Made these using only 1/2 cup coconut sugar in place of the 1.5 cups of sugar in the recipe. They were awesome!

  15. Deeeelicious. I used 1 c. Almond flour beause we had some laying around, and 2 1/2c. Oats . Also used 3/4 c almond butter instead of peanut butter ( that’s all we had) came out great!!!

  16. Oh my! These are delicious made exactly as written. My husband “loved” them so I can officially stop looking for “my oatmeal cookie recipe”. This is the best one!

  17. These are fantastic! I have made them twice now and had several people ask me for the recipe. This is the second gf cookie recipe I have tried that calls for oats and no flour. LOVE that! Thanks for sharing.

    • Great! Glad everyone is enjoying them! I actually just picked up some ingredients to make them again this weekend :)

  18. Great recipe! I used natural almond butter and reduced the sugar to 1 cup.
    I left out the chocolate chips for a friend that can’t eat chocolate, and left out the nuts. I added a cup of grated carrot for texture. They turned out great, crispy on the outside, chewy on inside.

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  20. Good morning Krissy, I was looking for a good Oatmeal cookie recipe last night and I found a great one, yours!! Thank you, they were delicious!!

  21. These were so incredible! I used 3/4 c brown sugar and 1/2 c honey and omitted the salt by mistake and they were perfect. I worked out ok because I used salted butter and salted peanut butter (which is typical). I didn’t have chocolate chips so I chopped up two dark chocolate bars – oh my!!! Thank you

  22. These are fabulous! I used egg replacer because my daughter is allergic to eggs. I also used natural PB from Whole Foods, which I think helped them stick together because of the extra oil in the PB. They were still a bit crumbly, but delicious nonetheless. :)

  23. I just thought I would come back with an update- I have baked these several times, and because we have an egg allergy, I used ener-g egg replacer, although the first batch was a bit dry and crumbly. I decided to substitute 1/4-1/2 c. honey in place of the regular sugar. I also used almond butter in place of the PB and accidentally used baking soda in place of baking powder. (1 tsp), and a handful of chopped walnuts. WOW! They turned out the best yet! The honey makes them really gooey when you first put them on the baking sheet (I used parchment paper) and also quite gooey right out of the oven, but they do firm up and become slightly moist and oh so delicious! I don’t think the egg replacer is even needed with these modifications, but I haven’t tried it without yet. Just wanted to give people an egg free and refined sugar free option.

  24. These cookies are amazing! I followed the recipe to a t and they are mind blowingly delicious. I’m passing them out to friends today and so far they been very well received. One of the best gluten free desserts I have ever had!

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Posted on December 22, 2011

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