Last updated on March 12, 2026 by Jessica Healey
Originally published on November 17, 2014

We love a good, homemade cookie in this house and my husband delivered…again. Yes, these gluten and dairy free peanut butter and oatmeal cookies are another one of my husband’s creations.

He loves creating great, from-scratch treat for the kids. Of course,they are always more than happy to help sample them.

So why gluten and dairy free?

Well, our daughter just turned one and that’s when this all began. She was having random health issues that no one could peg. For example, she started having unexplained hives, horrific diaper rashes brought on by milk, and a variety of other symptoms that I won’t go into today.

For a full year we dragging ourselves to doctor appointment after doctor appointment. When the “go to” pediatric allergist in town and the GI specialist were stumped, we knew we were going to have to try a different form of medicine.

We decided to take our daughter to a Doctor of Functional Medicine, who finally gave us the answer. Our daughter could not tolerate gluten. This doctor was 100% right.

At this point, we knew a lot of things in our home would change. This includes making a lot more foods from scratch. Making food from scratch allows us to control the ingredients, which is quite important!

Our daughter’s diagnosis led my husband down the path of creating special treats for her. This includes these fabulous gluten and dairy free peanut butter and oatmeal cookies.

These GF and DF peanut butter and oatmeal cookies are moist, nutty, and delicious!

Before I give you the recipe, I want to give you a quick reminder. If you are feeding someone that has Celiac Disease or Non-Celiac Gluten Sensitivity, make sure you buy oat products that are specifically labeled “gluten free.”

Oats are naturally gluten free. That said, often times become contaminated due to growing next to wheat or being processed in the same facility as wheat. Thankfully, gluten free oat flour and gluten free oats are easily available.

Gluten and Dairy Free Peanut Butter and Oatmeal Cookies

Jennifer Boudreau

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Course Dessert

Servings cookies

Equipment

Hand mixer
Cookie sheet

Ingredients

1 cup Vegetable Shortening - this is a great shortening that is non-GMO, orangutan safe
1 ½ cup Coconut Palm Sugar - we love this coconut sugar because you get the most bang for your buck
1 cup Peanut Butter
2 Large Eggs - pastured and/or organic if you can
1 cup Gluten-Free Oat Flour - this is a great brand
2 tsp Baking Soda - aluminum free
1 tsp Unrefined Sea Salt
1 cup Gluten-Free Quick Cooking Oats

Instructions

Preheat the oven to 350 degrees.
In a large bowl, cream together the shortening, coconut sugar, and peanut butter until smooth.
Beat in the eggs one at a time until well blended.
In a separate bowl, combine the flour, baking soda, and salt; stir the dry mixture into the creamed mixture.
Mix in the oats just until combined.
Using your hands, roll the cookie dough into balls (approx. size of a ping-pong ball). Place evenly spaced onto an ungreased cookie sheet.
Bake for 10 to 15 minutes, or until light brown.