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Prep Time 21 mins
Total Time 1 hr
Serves 16

Gluten-Free Oatmeal Trail Mix Cookies


Your traditional oatmeal cookies recipe just got easier, tastier, and is now gluten-free. Try our unique spin on peanut butter oatmeal cookies, oatmeal trail mix cookies. Crunch and adventure away!

gluten-free oatmeal trail mix cookies on a sheet tray


  • 1/2 cup Peter Pan® Natural Creamy Peanut Butter Spread
  • No-Stick cooking spray
  • 1 cup gluten-free oat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup vanilla or flavored granola
  • 2 tbsp chia seeds
  • 1/2 cup dried cranberries
  • 1/2 cup dark chocolate morsels


  1. Preheat oven to 350°F. Spray 2 large baking sheets with cooking spray. Stir together dry ingredients (oat flour, baking powder and salt) in a bowl.
  2. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in Peter Pan® Natural Creamy Peanut Butter Spread, egg and vanilla until smooth, about a minute. Reduce speed to low and beat in flour mixture until blended.
  3. Stir in granola, chia seeds, dried fruit and chocolate. Divide and shape cookie dough into 2-tablespoon balls and place on baking sheets 2-inches apart. Spray the palm of your hand with cooking spray and flatten each ball into a 2-inch disk.
  4. Bake cookies in batches 12 to 15 minutes, until lightly browned. Cool completely on a wire rack.
  5. Store cookies in an airtight container for up to 3 days.
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