Made with oat flour and sweetened with maple syrup, these peanut butter oatmeal chocolate chip cookies are deliciously chewy and naturally vegan and gluten-free. 

Close-up macro photography of a peanut butter oatmeal cookie with melty dark chocolate chunks and Maldon salt.

I recently received an absolutely beautiful cookbook, Quicker than Quick, from one of my favorite food creators, Pamela Salzman. We were given permission to share a recipe with you and my daughter Leila and I decided on these dreamy peanut butter oatmeal cookies. There are so many recipes I can’t wait to try, especially the Vegetarian Spring Roll Bowls, Tofu Tacos, and Eggplant Bolognese. I know you’re going to love many of the recipes in this book, so I’ll share it with my Amazon Affiliate link (this means I earn a small commission) below. 

We loved the subtle maple flavor and softness of these cookies. As the title of the book suggests, these cookies are quick and easy to make. No mixer needed. While these cookies were delicious for several days, the were amazing fresh and warm from the oven. Unless making them for a crowd, I would bake just a few cookies and freeze the rest of the dough for later. 

How to Make Gluten-Free Oatmeal Cookies

One of my family’s favorite cookie recipes is this one for Oatmeal Raisin Cookies. Like Pamela’s recipe, I make them with oat flour. If you are allergic to gluten you’ll want to make sure your oats and oat flour are certified gluten-free. 

You can buy oat flour, but I make my own by blending rolled oats in the blender or food processor until powdery. 

Oat flour is stirred into wet peanut butter ingredients in a stainless bowl while making peanut butter oatmeal cookies.

Whisk together the wet ingredients and dry ingredients in separate bowls. Then stir together. 

A child's hand pours a cup of rolled oats into a peanut butter cookie dough in a stainless bowl.

Add rolled oats to the dough. 

Chopped vegan dark chocolate is added to peanut butter oatmeal cookie dough in a stainless bowl.

And of course chocolate chips. I always prefer to chop up a bar of dark chocolate. Just take a look at our Classic Vegan Chocolate Chip Cookies. Chunks make the most wonderful melty pieces of varying sizes. 

Freshly baked gluten free vegan oatmeal cookies cool on a silpat lined baking sheet.

I like to use a cookie scoop to make perfectly round and uniform cookies. These spread just a little, so give rounded scoops of dough a little pat down. 

Soft and chewy peanut butter oatmeal chocolate chip cookies on a cooling wrack. This gluten free oatmeal cookie is the best with melty vegan dark chocolate chips! It's a quick and easy cookie recipe made with healthier ingredients like maple syrup and oat flour.
Yield: 20 (2 1/2-inch) cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Soft and chewy naturally gluten-free & vegan peanut butter oatmeal cookies with chocolate chips or chunks. This easy oatmeal cookie recipe has been shared with permission from the cookbook, Quicker than Quick, by Pamela Salzman.

Peanut Butter Oatmeal Chocolate Chip Cookies


  • 1 cup oat flour (see note)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsweetened, unsalted all-natural peanut butter
  • 3 tablespoons melted unrefined coconut oil
  • 1 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup vegan dark chocolate chips or chunks
  • 1/2 teaspoon flaky sea salt, such as Maldon, for sprinkling (optional)


  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk together the oat flour, baking soda, and salt in a medium-size bowl.
  3. In a large bowl, stir together the peanut butter, coconut oil, maple syrup, and vanilla until well combined.
  4. Stir the flour mixture into the peanut butter mixture.
  5. Fold in the rolled oats and chocolate chips.
  6. Use a 1 ¾-inch ice-cream scoop to form dough into balls, and place on the prepared baking sheets. You can fit one dozen on a sheet. Flatten cookies slightly with the tines of a fork (you won't actually see the crisscross pattern, but the surface of the cookies will look better than if you flattened them with the palm of your hand). Sprinkle each with flaky sea salt, if desired. Bake for 13 to 15 minutes, or until cookies begin to brown and the tops look dry.
  7. Remove from the oven, let cool a few minutes, then transfer to a wire rack to cool completely.


Use gluten-free oat flour and gluten-free rolled oats to ensure these are gluten-free if needed. If you need to make oat flour, place 1 1/4 cups rolled oats in a food processor or high-speed blender and process until powdery.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gSodium: 274mgCarbohydrates: 26gFiber: 3gSugar: 15gProtein: 5g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.