Hearty, chewy treats packed with oats, peanut butter, and chocolate—naturally gluten-free and fun for all ages.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups gluten-free rolled oats
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup creamy peanut butter (smooth, unsweetened)
05 - 3/4 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Mix-Ins
09 - 3/4 cup semisweet chocolate chips
10 - 3/4 cup gluten-free candy-coated chocolates (check label for gluten-free)
11 - 1/2 cup chopped roasted peanuts (optional)
# Directions:
01 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a medium bowl, mix together gluten-free rolled oats, baking soda, and salt; set aside.
03 - In a large bowl, beat the peanut butter, light brown sugar, and granulated sugar until light and creamy.
04 - Blend in eggs and vanilla extract until fully incorporated into the mixture.
05 - Gradually add the oat mixture to the peanut butter mixture, stirring until well combined.
06 - Fold in semisweet chocolate chips, gluten-free candy-coated chocolates, and chopped peanuts if using.
07 - Scoop dough in tablespoon-sized portions onto prepared baking sheets, spacing each about 2 inches apart.
08 - Gently flatten each cookie slightly with fingertips or the back of a spoon.
09 - Bake for 10–12 minutes until edges are golden and centers remain soft.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
