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Oatmeal Peanut Butter Cookie Snackers (Gluten-Free)

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 12 small cookies
Calories 108kcal
Author Lauren Goslin


  • 1/2 c. natural peanut butter salted
  • 6 T. coconut sugar
  • 1/2 t. vanilla
  • 1/4 t. cinnamon
  • 1 egg
  • 1/2 t. baking soda
  • 1/2 c. quick oats gluten-free, if necessary (I use Country Choice Organic Oats)


  • Preheat the oven to 350 degrees.
  • Beat the peanut butter, sugar, vanilla, and cinnamon together just until combined.
  • Beat in the egg and baking soda, again just until combined.
  • Stir in the oats, the mixture will be very thick at this point.
  • Roll the dough into 12 equal-sized balls and flatten them onto a parchment paper-lined cookie sheet.
  • Bake the cookies for 9-11 minutes until golden.
  • Once out of the oven, gently press down on the tops with a fork (see below image) to decrease air and compact the cookie for best texture/taste.
  • Cool and enjoy!


WW points (new system): 3


Serving: 1g | Calories: 108kcal | Carbohydrates: 10.4g | Protein: 4.2g | Fat: 5.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.7g | Cholesterol: 14mg | Sodium: 59mg | Fiber: 1g | Sugar: 6.8g