gluten free vegan peanut butter oatmeal cookies
RECIPE TYPE: cookies
SERVES: 28-30
  • 1 1/3 cups Sarah’s gluten free flour blend
  • 1 cup gluten free quick cooking oats
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup refined coconut oil, softened
  • 1/4 cup unsweetened almond milk or coconut milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, whisk together flour, oats, almond flour, baking powder, baking soda and salt. Set aside.
  3. In large bowl of standing mixer, cream together brown sugar, sugar, peanut butter and coconut oil, about 1-2 minutes.
  4. Add almond milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and beat until cookie dough is combined.
  5. Using cookie scoop {or roll scoops into balls}, place scoops of cookie dough onto prepared baking sheet. Flatten with tongs of fork, creating crosshatch pattern. Repeat with remains cookie dough.
  6. Bake cookies for 10-12 minutes. Cookies with be golden brown on edges and soft to the touch. Allow cookies to cool on baking sheet 3-4 minutes.
  7. Place cookies on cooling rack to cool completely. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at