Gluten-Free Peanut Butter Oatmeal Cookies

Soft, chewy, and rich with flavor—these are not your average oatmeal cookies. Infused with melty chocolate chips and our velvety Amoretti® Roasted Peanut Cream, this recipe is made for peanut butter lovers who are ready for something a little more elevated.

Crafted with over 59% real peanuts and premium white chocolate, our Roasted Peanut Cream is smooth, nutty, and just the right amount of indulgent. It blends seamlessly into the dough, bringing depth, richness, and a melt-in-your-mouth texture to every bite.

Baking Tips for Best Results

• Chill the dough: Even just 30 minutes makes a big difference in flavor and texture, and helps prevent overspreading.

• Use rolled oats: Old-fashioned rolled oats give the cookies a heartier, more satisfying chew.

• Scoop consistently: A cookie scoop ensures even baking and picture-perfect results.

• Don’t overbake: Remove from the oven when the edges are lightly golden and the centers are still soft—they’ll continue to set as they cool.

Ingredients:

• 1 and 1/2 cups 1-to-1 Gluten-Free Flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened to room temperature (2 sticks)
• 1/2 cup brown sugar, packed light or dark brown
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup Amoretti® Roasted Peanut Cream
• 2 teaspoons Amoretti® Vanilla Bean Paste
• 2 cups gluten-free rolled oats
• 2 1/2 cups of semi-sweet chocolate chips

Directions:

• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
• Add the granulated sugar and brown sugar and beat on medium high speed until light and fluffy, about 2 minutes.
• Add the eggs, Amoretti® Roasted Peanut Cream, and vanilla and beat on high speed until combined, about 1 minute. Be sure to scrape down the sides an bottom of the bowl halfway through. This will ensure everything gets mixed properly. 
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats.
• Once combined fold in the chocolate chips. The dough will be thick and sticky.
• Cover and chill the dough for at least 1 hour in the refrigerator. For best results, scoop out the dough into balls (about 2 tbsp) and place on a baking sheet. This will help speed the chilling process along. You can also freeze the dough in a freezer-safe bag and bake whenever a craving strikes. 
• Before baking allow to sit at room temperature for at least 15-30 minutes placing in the oven.
• Preheat your oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop out or place the balls of dough about 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Store

• At room temperature: Store in an airtight container for up to 5 days. They stay soft and chewy the whole way through.

• In the freezer: Freeze baked cookies for up to 2 months. You can also freeze unbaked dough—scoop into balls, freeze on a sheet tray, and store in a bag. Bake straight from frozen with a 1–2 minute time adjustment.

• Pro tip: A quick 10-second warm-up in the microwave brings back that fresh-baked magic.