Peanut Butter Chocolate Chip Oatmeal Cookies {Gluten,Dairy & Egg Free}

Several years ago we learned that one of our daughters was allergic to dairy. A few years later I learned that I am allergic to dairy, wheat, fish, almonds, pistachios and cashews. And so our food adventure began.

Peanut Butter Chocolate Chip Oatmeal Cookies, Gluten, Dairy & Egg Free,

Over the years we have tasted some really bad recipes and have discovered a few gems as well. This Peanut Butter Chocolate Chip Oatmeal Cookie recipe was one of our favorite dairy-free recipes and with a few alterations I was able to make it gluten-free as well. I’ve taken it to parties and potlucks and friends and family were surprised to learn that it was gluten-free, dairy-free and egg-free! I hope you enjoy it as much as we do!

Peanut Butter Chocolate Chip Oatmeal Cookies {Glulten, Dairy & Egg Free}


  • 1/3 cup peanut butter
  • 2 Tablespoons oil (any kind)*
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup rice milk (or other non-dairy milk)
  • 1 cup Pamela’s Artisan Flour Blend (or whole wheat flour or all-purpose flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup GF oats
  • 1/2 cup dairy-free chocolate chips (the mini ones work better but regular size are okay)


  1. Preheat oven to 425 degrees
  2. Grease cookie sheets (even nonstick ones need a little oil as these cookies stick!)
  3.  Add the first 5 ingredients and mix well. Then add the rest of the ingredients and mix.
  4.  Roll spoonfuls of dough into a ball and then push down to form a flatter cookie and place on greased cookie sheet. (These cookies do not “melt” or spread out so however they look when you put them on the cookie sheet is how they will look when you take them out of the oven.)
  5. Bake for 7 to 8 minute. Let sit on cookie sheet for 5 minutes or so to let them cool and firm up. Transfer to a wire rack to cool the rest of the way. Store in airtight container.

*For a healthier alternative use applesauce in place of the oil.

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