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  • SaraAnn Rasmusan

Gluten Free + Dairy Free Peanut Butter Oatmeal Cookies

Today is my best friends birthday! To kick off celebrating her, here's a gluten free + dairy free cookie recipe. She can't have either so I'm working on making things that are still yummy for her.

Most of the time I use almond flour for baking gluten free recipes and a great way to help reduce the grit of gluten free flours and/or nut flours is to use peanut butter. So I hope you enjoy this recipe. You don't even realize it's lacking the good stuff... butter, that is!

**If you'd rather make this full gluten + dairy, use butter and whole wheat flour!

Peanut Butter Oatmeal Cookies


  • 1 cup butter flavored Crisco

  • 1 cup brown sugar

  • 1/2 cup sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1 cup creamy peanut butter

  • pinch of kosher salt

  • 1 tsp baking soda

  • 3 cups oats

  • 1 cup almond flour or gluten free flour


Cream together Crisco, brown sugar & sugar. Then mix in eggs, vanilla and peanut butter until smooth. Add in salt, baking soda and oats, slowly. Then your cup of gluten free flour. Scoop onto a greased baking sheet and gently press down balls of cookies into more of a disc shape. This helps make the perfectly round cookie. Bake at 375 degrees for 10-12 minutes or until edges are golden.

Always let your cookies cool for 3-5 minutes before removing to parchment paper or wire racks to cool.

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