Several months ago, we started having issues with the site and the theme that makes it look pretty. I’m at the point where I knew I needed a custom theme and I knew I had to search to find someone to do the work. I love tinkering with it, but an absolute overhaul was out of my realm of expertise. You know what they say, “I know just enough to be dangerous.” Well, I started visiting other blogs (which I don’t do very often) and looking at designs and features and kept coming back to a company called Five J’s Design. Well, I felt an instant connection being that I have a “J” of my own, but after a few emails with Joy, the owner and designer, I knew she was the right one for the job. She was super quick, courteous, and was amazingly patient with my middle-of-the-process changes and knew all the right questions to ask. The result, as you can see for yourself, is nothing short of amazing. She maintained the same general feel of the site, but made it much easier to navigate and much more attractive. And talk about being committed to her work… I had an issue last week where several things stopped working and the site started running incredibly slow. I sent her a quick email to ask a question about hosting companies when she offered to jump right in and look around. Several hours and a bunch of tweaking later, everything was working again and much faster, too! I am forever grateful for her help and expertise. If you’re looking to give your site a facelift, looking for graphic design services, e-book design services, or things like Blogger to WordPress migration, you should really shoot her an email. She’s an amazing artist, knows all of the technical details, and is just fun to chat with. I know you wont be disappointed with her and her work.
In fact, she sent me this recipe for her Flourless Peanut Butter Chocolate Chip Oatmeal Cookies that her family’s absolute favorite. She said they don’t ever make any other type of cookies now that they know how good these are. She said they often refer to them as “Da Bomb” or even just “Awesome Cookies.” Now I know why. Delicious they are. You might think that phrases like flourless and gluten free mean taste free, trust me when I say these are some of the best cookies I have ever had! They are crisp on the edges, gooey on the inside, and have the perfect combination of sweet and salty flavors. If you ask me, those things make up the perfect cookie. They are certainly a new favorite at our house and I bet they will be at yours, too! Y’all enjoy!
Peanut Butter Chocolate Chip Oatmeal Cookies {Gluten Free}
Ingredients
- 3 cups peanut butter
- 3 cups firmly packed brown sugar
- 1 1/2 tablespoons vanilla
- 6 eggs, lightly beaten
- 3 cups old fashioned oats
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F. In a large bowl, combine the peanut butter, brown sugar, vanilla, and eggs and mix until smooth.
- In another bowl, toss the oats with the baking soda and salt.
- Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Place scoops of the dough (about 2 heaping tablespoons) onto a prepared baking sheet or one covered with a silicone mat or parchment paper. Bake 10 to 13 minutes, or until the edges of the cookies just begin to brown. Cool on a wire rack and keep in an airtight container.
Samantha says
Stacey,
I noticed that the prep time is 20 hours. Are we intended to refrigerate the dough prior to baking?
Stacey says
Ha! That should be 20 minutes!
Misty says
combination of the three best yummy cookies….peanut butter, chocolate chip, and oatmeal. How can these go wrong?! 🙂
Samantha says
Ah ok! LOL. Thanks. =D
Helen says
This is a recipe that is very similar to one on the back of Trader Joe’s Rolled Oats. Their’s makes approximately 48 cookies, is gluten-free and uses much less sugar, peanut butter, and eggs. Very, very tasty. I’m afraid your’s might be too sweet to me.
Janice Davis says
Oh I think they look wonderful and just perfect!
Thank you so much Stacey, for going to the trouble of giving us this great recipe. It is very much appreciated and I can’t wait to try them!
Stacey says
You are so sweet, Miss Janice! It certainly is my pleasure!
Christy Jordan says
I was treated to these delicious cookies yesterday when Stacey brought me some. I can testify that they are DELICIOUS! I love how thick and chewy they are! A good, filling cookie with some of my favorite ingredients. I *might* have had one for breakfast this morning 😉
Hey, oats and peanut butter are protein!
Thanks for a wonderful recipe that will be made often in my house!
Gratefully,
Christy
JM says
I do believe that cookies are the “breakfast of champions” – 🙂 – eat away, darlin’, eat away – JM
Gina says
I have someone who is has celiac but is also allergic to peanuts. Will almond butter work?
cynthia says
I substituted almond butter for peanut butter, and used dairy free chocolate chips for my daughter who is working on strengthening her immune system.. she loved the cookies and said they tasted like Tollhouse Cookies.. which is a high compliment. Be sure to use Gluten Free Oats! … and make your scoops smaller.. my first set of cookies using ” 2 heaping Tablespoons ” were way too big.. like 6″ across! But they were good.
Stacey says
Wonderful! I’ve never seen them spread like that. Maybe the substitution of ingredients had some bearing. Regardless, so glad she enjoyed them!!
Tara Veach says
Wonderful cookies. I made them in 1 tbs scoops and they are perfect for little fingers and mouths. Thank you!
Mary says
The BEST gluten-free cookie recipe I have found in four years of searching! As a mom of a kid with dietary restrictions (no gluten or casein), it feels wonderful to be able to make a homemade treat such as this! Thank you so much for sharing this fabulous recipe!
Stacey says
Oh, Mary! I am so glad that a recipe her on SouthernBite.com has given you that chance to cook for your child! It just makes my day. I’m thrilled that you found it!
Paula says
I HAVE BEEN MAKING THESE COOKIES FOR YEARS. THEY ARE MY FAVORITE ALSO. THE ONLY DIFFERENCE IS I DONT USE CHOCOLATE CHIPS, BUT I ADD GOLDEN RAISINS AND PECANS. DELICIOUS!
Stacey says
YUM!!
Kim M. says
How many do these make?
Stacey says
4 to 5 dozen, depending on the size.
Debora says
These cookies sound like the perfect cookies for me and the grandkids. Thanks
Stacey says
So glad you enjoyed them!
Mak Piper says
I finally made these yesterday. I overcooked them a little bit and they are still great. I halved the recipe as I didn’t want to make a bunch of cookies we didn’t like. I’ve tried other versions of a peanut butter & oatmeal cookie and I was always disappointed. I’ll be making these again soon but take them out sooner. Did you use light or dark brown sugar?
Stacey says
Awesome, Mark! So great to hear! I almost always use light brown sugar.
Mark Piper says
Just made another batch today and they were better than last time. Awesome and easy recipe. How do you get around the problem of the batter sticking to the scoop. I really have a hard time with it sticking to my hands and the scoop. What’s your trick?
Stacey says
It’s unfortunately part of it, I’m afraid. You can spray the scoop with a little nonstick cooking spray. That will help some. So glad to hear you’re getting some use out of this recipe, Mark!
Lori says
These are AMAZING!! My kids (both gluten free and non-gf) LOVED them!!! Big hit! Thank you!!!
Stacey says
Awesome! So glad EVERYONE enjoyed them!!
Heather says
Made these this week for the first time…truly are delicious! Divided the above ingredients by 6 (except the egg) and got it done to exactly 1-dozen…perfect! 🙂
Heather says
…and I substituted almond butter…yummy!
Stacey says
Great idea!
Stacey says
Awesome! That’s some amazing math there! Glad you got it where you needed it! 🙂
Patty S Alsip says
Ooooh!! I love golden raisins and pecans but I’m thinking I’d have to keep the chocolate chips in there! Now I want cookies!!! 😉
Thanks for all the yummy recipes you share, Stacey.
Stacey says
Hope you’ll enjoy!!
Shirley @ gluten free easily (gfe) says
They look delicious but FYI, you really can’t call them gluten free unless you specify that the oats must be certified gluten-free purity protocol oats. Regular oats contain a lot of gluten from cross contamination with other gluten grains (wheat, barley, and rye). Oats grown under the purity protocol are kept “clean” from seed to final product.
Shirley
Stacey says
You’re exactly right. I think that point was made earlier. But oats are naturally gluten free, right?
Lisa Alger says
Hey, just made the p. butter, choc chip, oatmeal cookies. They came out FLAT. Notice no flour in them; is this how they are to turn out, and with no flour?
Stacey says
Leaving the flour out is what makes them gluten free. If you find they spread out flat, try chilling the dough first, then scoop and bake.
TJ says
Made half a batch to see if I’d like them. Glad I only made half a batch as I think it would be hard to stir a full batch of them. They turned out great! I will definitely make these again. Good taste. I used light brown sugar and milk chocolate chips.
Stacey says
So glad they turned out great for you!