I am not going to lie, I did not come up with this recipe on my own...but I must say it is a winner. I went strictly gluten-free for about 4 months and discovered some really good recipes. This cookie recipe I have made many times now and always get compliments - the cookies seem to get even better after a few hours or a day. The recipe comes from a cookbook called 'flourless' and I highly recommend it.
Oatmeal - Peanut Butter & Chocolate Chip Cookies
1/4 cup unsalted butter - room temp
1 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs slightly beaten
1 1/2 tsp baking soda
1 tsp vanilla extract
3 cups GF rolled oats
1 1/2 cups choc chips
Heat Oven to 350F/180C. Line baking tray with parchment paper.
In a large bowl using electric mixer, beat the butter, peanut butter and both sugars together on high speed. Add the eggs, baking soda and vanilla beat well. Fold in the oats and chocolate and stir together.
Using a small scoop/spoon, scoop dough and drop onto prepared baking sheet about 2 in apart. Bake until cookies are lightly browned about 12-14 minutes. Remove from the oven and cool on baking sheet for 5 minutes and then transfer to a wire rack.
Store in airtight container at room temp for up to a week.
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