It’s always hard to find a good gluten-free cookie, especially store-bought so I find myself making them most of the time. Robby wanted cookies and asked for an oatmeal type cookie so that’s just what he got. Both Robby and I liked these cookies as did a couple of delivery drivers that I gave them to as they were warm and fresh from the oven when they were dropping off a purchase I had made. Although they did not speak English they did leave with a smile and lots of nods! Everyone can communicate through food!
INGREDIENTS
- 1 cup creamy peanut butter
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 rolled oats-gluten free
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips, -I used Good Life
- flakey sea salt to sprinkle on top if desired
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray and set aside. In a small bowl mix together the oats and baking soda and set aside. In a large mixing bowl mix together the peanut butter, brown sugar, eggs, and vanilla until smooth. Mix in dry ingredients, then gently fold in the chocolate chips.
Drop by tablespoons on to the prepared baking sheet. Bake for 9-12 minutes. Remove when the edges just begin to turn a light golden brown. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Sprinkle each with salt if desired (I did not do this step). Serve warm or at room temperature.
Enjoy!
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