Baked Sweets and Treats

Maple Peanut Butter Oatmeal Cookies – Gluten Free


Gluten Free Peanut Butter Cookies

Here is my recipe as promised from the Share Our Strength Bake Sale this past weekend.  As you guys know I love my sweet treats.  I believe in a life filled with color and the occasional indulgence.  Originally I told Gaby I was gonna bring “crumbly” peanut butter cookies.  I was gonna go with a traditional PB cookie recipe that would have had butter and flour.  Then I thought I wanted to change it up a bit for the sake of variety and novelty. I went without the butter and gluten free.

peanut butter cookies on baking sheet, family fresh cooking packaging

When concepting what I wanted to bake for the sale a few factors came into play: Great taste, quick to prepare and healthier whole food ingredients than the average cookie. This recipe would be really fun to make with little kids as there are few ingredients, very little measuring and the are easy to drop onto a baking sheet. An added bonus is that they bake quickly, so you can avoid too many “Are they ready yet(s)?” !!

To be assured these flourless cookies are gluten-free, you will need to source oats that are certified GF.

Gluten free, flourless maple sweetened peanut butter cookie


Maple Peanut Butter Oatmeal Cookies-Gluten Free

Makes about 18 three inch cookies

  • These cookies will be good stored at room temperature for a day or two. After that I seal them in an airtight container and store them in  put in the fridge. You can freeze some too.


  • 16 oz crunchy natural Peanut Butter
  • 1 1/2 cups grade B Maple Syrup
  • 1 cup Rolled Oats
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • pinch of Cinnamon


  • handful Cacao Nibs
  • Raisins
  • Chocolate Chips
  • Coconut Flake


Preheat oven to 350 ˚F with the rack in the middle. Line baking sheet(s) with silpat or cooking spray. Combine all ingredients in a bowl and any optional add in’s too. Drop generous spoonfuls of cookie dough onto baking sheet. Leave about an inch of room between cookies. Bake for about 18 minutes or until cookies are golden brown and easy to remove from pan. Let cookies cool for a few minutes on baking sheets and then gently transfer to cooling rack.



Don’t have peanut butter on hand or is someone you know is allergic to peanuts?  Go ahead and use any nut butter: cashew, almond even macadamia nut butters would all be yummy too.  Gotta go entirely nut free?  Try Sunflower seed butter.

Gluten Free Cookie Recipe Links


~ Marla Meridith

Join the Conversation

45 thoughts on “Maple Peanut Butter Oatmeal Cookies – Gluten Free

  1. I love chewy oatmeal cookies, so these are calling my name, Marla! The peanut butter and maple sounds like a match made in heaven!

  2. Can these look & sound any more delicious?! I think not. I’m all about anything maple – throw in peanut butter and oats and you’ve really got me sold.
    They look beautiful, as does everything that comes out of your kitchen 🙂

  3. Omg those look sooo good! I bet i could skip the eggs and use a flax egg or a banana even. YUM!
    As for nursing…yes i am a marathon nurser, she recently just self weaned, age 3.

    glad you can see new muscles…I can too and it’s so freakin cool! I love lifitng..seriously just so awesome.
    And we are probably looking at a July 1 or sooner. Very unsure tho but will keep u posted…for sure!

    1. Averie, I can’t believe July 1st! Wow, that time will fly by. I will say a little prayer…..a BIG one!
      Never heard of a flax egg, I need to look that up. Neat idea. xxoo

  4. i’m just all about maple right now–syrup, flavoring, what-have-you. i think a little shredded sweetened coconut in these would be DYNAMITE. 🙂

  5. I am really surprised by how “cookie-like” they look when you bite into them. The sheen on the outside had me believing they would be more candy, or fudge-like in texture; the ingredient list confirmed that thought – yet, they look like a cookie when you bite into them. Amazing!
    Great photos, and I LOVE your cards… and the cute fit and healthy photo of you on them. If only…
    Thanks for sharing this recipe.

    1. Valerie, I love how you analyzed the texture from the photos of these PB cookies. Yup chewy on the inside with a slight crispy crunch on the outside. A bit of everything really.

  6. what yummy and yes kid friendly cookies…I would love to add nibs to mine..great recipes as always…congrats on your upcoming project.!!!


  7. I’m usually not a huge fan when it comes to PB in cookies….but this sounds really wonderful with the maple! I’m really intrigued by the texture, too!

  8. Hi Marla,

    Thank you so much for sharing such wonderful recipes. Ava, Emma and I will be baking tonight!!! =) xo, Melanie

  9. O.k. So we just made our first batch of these fabulous Maple Peanut Butter Oatmeal Cookies and we LOVE them! I added an additional cup of oats to ours and they were fantastic! My girls and I had fun baking and eating these yummy treats! Thank you again Marla!!!

  10. I love how you show that there is room for treats even in a healthy lifetsyle! These cookies look delicious. That maple PB combo sounds amazing!

    1. Awww, Thanks so much for the lovely sunshine award…this will be a tough one to pass along ’cause I have so much love in my heart for all you guys. Makes me smile big to feel so appreciated!

  11. omg these were to die for!!! I brought 1 home for the boyfriend and he didn’t even leave me enough for a full bite!! He devoured them all!! xoxo

  12. Wow! Those look amazing!! All for the gluten-free baked goods!

    What is the difference between different grades of maple syrup? I’ve never seen that before.

    1. Nicole, Grade B maple syrup is darker in color and richer in maple flavor than grade A. I think it is also a bit thicker as well. Grade A tastes sweeter and less complex. I always opt for grade B, more bang for the buck! xo

  13. Pingback: {Gluten Free} Maple Peanut Butter Oatmeal Cookies – Flourless … | PeanutButterBlog
  14. Exactly the recipe I was looking for! This is one of my all-time favorite flavor combinations, and I’m so excited to see there aren’t any processed ingredients involved. I tell everyone I know about the virtues of using maple syrup as a sweetener and how the body can process this kind of sugar properly as opposed to refined sweeteners. can’t wait to check out the rest of your site!

  15. Hi Marla-I am thinking of making these and was wondering what you thought of using coconut/p.butter spread in place of just peanut butter, do you think they would taste good with the maple or should I just stick to the recipe and try the c/p.b. with a chocolate recipe?
    Thanks 🙂

    1. Dawn, I LOVE everything coconut so I would have a tough time discouraging you from using it. Why not give it a whirl and see how it comes out. Since I have never tried that, I can’t guarantee results. Come back over and let us know how the cookies turned out. Good luck!