GF Triple Treat Cookies

The last time I talked about cookies, I was moaning about the fact that I could not seem to find a small chocolate chip cookie recipe that I liked well enough to put on our fund raising list. Eventually, I gave up and decided that our giant chocolate chip cookie recipe really is quite good and would satisfy anyone’s chocolate chip cookie craving.


So, I moved on and made this cookie. We call it the Triple Treat cookie. It is based on a recipe from Baking, from My Home to Yours by Dorie Greenspan for a cookie called Chunky Peanut Butter and Oatmeal Chocolate Chipsters. We didn’t change it much except to add peanut butter chips, change the spice profile, and substitute out the flour for an all purpose gluten free one.

Oh, didn’t I tell you these are gluten free? Oh yes, and they are good. On our fund raiser list, we will have them with gluten as well, but I originally made these as GF, and they are just as tasty as the original. Really, there are just not enough GF recipes in the baking world that are good and easy to make and don’t require a crazy number of expensive ingredients.


Except for the GF flour and xanthum gum (which is optional), you probably have all this stuff in your pantry already. Be careful with oatmeal, though. To make these truly GF, you will have to search out GF oatmeal. I got mine at Trader Joe’s. Their GF oatmeal seems to be thicker than others, which contributes a chewier texture to the cookie.

We call these the Triple Treat cookies because they have all the traits of three popular cookies: peanut butter, oatmeal, and chocolate. Eating one of these is like eating three of you favorite cookies in one!


adapted from Baking, from My Home to Yours by Dorie Greenspan
makes 24-30 cookies

1 1/2 cups old fashioned oats (make sure they are GF)
1/2 cup GF flour (I used King Arthur brand)
1/2 teaspoon xanthum gum, optional
1/2 teaspoon baking soda
pinch of nutmeg
1/4 teaspoon salt
8 Tablespoons or 1 stick of unsalted butter
1/2 cup peanut butter, smooth or chunky, but not natural
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup gf peanut butter chips
1/2 cup gf chocolate chips

Preheat your oven to 350 and line two baking sheets with parchment paper.

Whisk together in a medium sized bowl the oatmeal, gf flour, xanthum gum, baking soda, nutmeg, and salt.

In a stand mixer with the paddle attachment or with a hand mixer in a large bowl, beat together the butter, sugar, brown sugar, and peanut butter on medium speed until smooth and creamy.

Add the egg and vanilla and beat until incorporated.

Reduce the speed to low and mix in the dry ingredients just until blended. Mix in the chips.

Scoop the dough into rounded tablespoons and place 2 inches apart on baking sheets.

If you do not want to bake them at once, the dough can be refrigerated for a day or frozen for several months. To freeze, scoop the dough onto a baking sheet (you can place them closer together since you will not bake them right away), cover with plastic wrap, press down on each ball to form a 1/2 inch disk, and place the whole pan in the freezer for a few hours. When the dough is frozen, you can transfer the dough discs into a freezer bag until you are ready to bake. Then, proceed with the recipe, adding a couple minutes to the baking time.

Bake each pan for 13-15 minutes or until the cookies are golden and firm around the edges. Transfer the cookies to a cooling rack with a spatula. Repeat this with any remaining dough. Enjoy!


Posted on October 31, 2013, in Baking, Gluten Free, Recipe and tagged , , , , . Bookmark the permalink. 1 Comment.

  1. Mmmmmmm….inspiring!

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