Cassava Peanut Butter Oat Cluster Cookies
Soft flourless gluten-free peanut butter cookies made with cassava and oat flour. These cookies have something special in every bite.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: cassava and oat peanut butter cookies, cassava peanut butter oat cluster cookies, gluten-free peanut butter flourless cookies, peanut butter candy cookies
Servings: 24 Cookies
Calories: 204kcal
Author: Mary Krick
- 1/2 cup Butter ~ softened
- 1 cup Peanut Butter ~ natural or regular
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar ~ slightly packed
- 1 Lg Egg
- 1 tsp Pure Vanilla Extract
- 1 tsp Milk ~ add 1 tsp more if too dry to form
- 1 cup Cassava Flour
- 1/4 cup Oat Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder ~ corn-free if needed, see notes
- 1/4 tsp Salt ~omit if desired
- 1/3 cup Peanut Butter Chips ~ substitute with allergy-friendly semi-sweet chocolate chips for nut-free
- 1/3 cup Chopped Mini Peanut Butter Cups ~ dairy-free if needed
- 1/3 cup Cocktail peanuts ~ optional
- 1/3 cup Reese's Pieces ~ omit for nut-free
- 24 pieces Peanut Butter M&Ms ~ omit for nut-free
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper or silicone liners.
Mix together butter, peanut butter, and sugars.
Add egg, vanilla extract, and milk. Mix well.
Stir in Cassava and oat flours, baking powder, baking soda, and optional salt.
Add the chips, nuts, and candy (except the peanut butter M&Ms) and stir well.
Drop 2 tbsp of dough for each cookie on the prepared cookie sheet, leaving some space between, as they will spread while baking. Place a peanut butter M&M on top of each cookie and gently flatten to half the size.
Bake for 9-10 minutes. Remove from oven and let rest before transferring cookies to a cooling rack.
Freeze for longer storage.
**Substitution Ideas:
• Peanut butter chips ~ substitute semi-sweet allergy-friendly chocolate chips for peanut & dairy-free.
• Chopped mini peanut butter cups ~ Justin’s Dark Chocolate Peanut Butter Cups are dairy & gluten-free. For peanut-free, substitute with sunflower seed butter cups
Corn-free baking powder
• Cocktail peanuts ~ optional
• Peanut butter M&Ms ~ omit for peanut-free
I’ve also substituted chopped toffee for peanut butter cups. I sprinkle the chopped toffee on top of each cookie before baking; it’s a delicious option. All the candies I list in this recipe are gluten-free but not dairy or egg-free.
Serving: 1Cookie | Calories: 204kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 137mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg