Occasionally, I like to test out gluten-free recipes. Though this is my first (cookie) one on this blog, I’ve tried out several others (and they are soon to come). Having made various GF desserts, I know that sometimes the texture of GF goods isn’t always the best. Sometimes things are too soft or too chewy and just not like their flour counterparts.
These cookies are not like. These cookies leave eaters amazed that there’s no flour in them. The only starchy ingredient in these is oatmeal.
The peanut butter – oatmeal combination allows for a thick, fluffy, chewy cookie. Chocolate chips allow for an extra sweet taste.
But these cookies are equally delicious without any chocolate at all – the peanut butter can stand alone.
Try these with a tall glass of cold milk or a large scoop of ice cream!
- 1 cup creamy peanut butter
- 2/3 cups brown sugar
- 2 egg
- 1 tsp vanilla extract
- 2/3 cups steel-cut oats
- 1 tsp baking soda
- 2/3 cups chocolate chips (optional)
- Preheat oven to 350F. In the bowl of a standing mixer, cream peanut butter and brown sugar. Add eggs and vanilla.
- In a smaller bowl, combine oats and baking soda. Add oat mixture to peanut butter mixture. Mix just until combined. Fold in chocolate chips.
- For large cookies, measure out ¼ cup of dough. Roll into a ball, then flatten slightly with the palm of your hand. Bake for 9-12 minutes, or until golden and crispy on the edges. For smaller cookies, measure out 2 tablespoons of dough and cook for about 8-11 minutes.