Gluten Free Chocolate Chip Oatmeal Cookies with Peanut Butter Chips + Walnuts

Joanna Gaines, the former costar of the Fixer Upper TV show, made a similar cookie recipe last week on Good Morning America. I just had to have them because they sounded and looked so good. You will love these gluten free chocolate chip oatmeal cookies. It’s like three cookies in one. Before I ever made them, my husband said, “They’re just going to be missing raisins!” (He’s a huge raisin oatmeal cookie fan.) These cookies contain both chocolate and peanut butter chips as well as oats. They’re our new favorite cookie!

Link You May Need:

Carla’s Gluten Free All-Purpose Flour Blend Recipe

Allergen Substitutions:

My favorite egg substitution is bean liquid and for butter + fat.

Use coconut oil (refined has no coconut flavor and unrefined/organic/cold-pressed contains very little flavor) to replace butter.

For dairy-free peanut butter chips:

Dairy-Free Peanut Butter Chips Recipe:

  • 1/4 cup cacao butter, melted and warm
  • 1/4 cup low-fat peanut butter powder (PB2) (I use organic)
  • 1 tablespoon pure maple syrup or agave, (or stevia to taste for sugar-free)

Combine all ingredients and pour into a container so that the mixture is about 1/4-inch high, as if you were making peanut brittle or chocolate bark. Refrigerate until set. Slice into pieces and use to replace dairy peanut butter chips.

Lesson in Using the Above Flour Blend for Cookie Baking:

In almost every case of using this flour blend, you only need to use 89% (.89) of the amount of gluten free all-purpose flour called for in a recipe. However, I enjoy using 100% when I make cookies because I don’t like my cookies flat. It’s the same thing as adding additional flour to the original recipe.

I added three times the amount of walnuts as in Joanna’s recipe. They were perfectly balanced with add-ins.

Gluten Free Chocolate Chip Oatmeal Cookies

These gluten free chocolate chip oatmeal cookies will be everyone’s favorite, gluten free or not! Walnuts and peanut butter chips put them over the top!

Course Dessert
Cuisine American
Ingredient Keyword ;;eanut butter chips, Carla’s Gluten Free All-Purpose Flour Blend, chocolate chips, oats
Prep Time 30 minutes
Cook Time 33 minutes
Chilling Time: 1 hour
Total Time 2 hours 3 minutes
Servings 22 (2-3/4-inch) cookies


  • 3/4 cup semisweet chocolate chips (Kirkland white bag or Enjoy Life for dairy-free)
  • 3/4 cup cups peanut butter chips (Reese's) (or recipe link above for dairy-free)
  • 3/4 cup chopped walnuts
  • 3/4 cup gluten free rolled oats Bob’s Red Mill
  • 1/2 cup 1 stick unsalted butter at room temperature (see above link for substitutions)
  • 1/2 cup packed light/golden brown sugar
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1 large egg at room temperature (see above link for substitutions)
  • 1 teaspoon pure vanilla extract
  • 1 cup Carla’s Gluten Free All-Purpose Flour* see above recipe link
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. In a medium bowl or 4 cup measuring cup, add the chocolate chips, peanut butter chips, walnuts, and oats; stir to combine; set aside.
  2. Add the sugars and butter to the bowl of your mixer, fitted with the paddle attachment; mix on medium speed until fluffy and most of the sugar breaks down, about 4-1/2 minutes in a 350-watt stand mixer or longer for less powered mixers, scraping down the bowl as needed.
  3. Add the egg and mix just long enough to combine; scrape sides and bottom of bowl.
  4. Add the vanilla and beat just until blended.
  5. In a small bowl, whisk together the flour blend, baking soda, and salt. Add to the wet mixture in two portions. Mix on medium speed until incorporated.
  6. Add the chip-nut-oat mixture to the dough and beat on low speed until thoroughly distributed.
  7. Chill the dough for 1 hour. (There’s no need to cover the bowl unless you have strong odors in your refrigerator like onion or fish.)
  8. Line two baking sheets with silicone baking mats or parchment paper. Preheat the oven to 350°F.
  9. Using a spring-action scooper that holds about 2-1/2 tablespoons, scoop 7 to 8 cookies onto the prepared baking sheets. Refrigerate any unused dough.
  10. Bake the cookies for about 11 minutes, on the center rack, keeping any dough balls that you are not currently baking refrigerated.
  11. Remove from the oven and allow to cool on the baking sheet for about 3 minutes. Then, transfer to a rack to cool completely. Repeat the above steps with the remaining dough.
  12. Store any cookies that you wish to consume within 24 hours in an airtight container or zipper storage bag, at room temperature. Freeze all others in a zipper storage bag.


*I used cornstarch instead of tapioca flour in the flour blend recipe.



You can easily replace some of the walnuts with rehydrated raisins. If your raisins are too dry, cover the raisins with water and microwave until hot and allow them to soak for 5 minutes or until soft. Drain and pat dry with paper towels.

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