If you've ever wanted a simple recipe for a gluten-free cookie that didn't require the use of gluten-free flours or questionable ingredients like xantham gum, this would be it.
We discovered the concept for the oatmeal peanut butter cookie while vacationing this summer in Crater Lake, Oregon. To our surprise they were selling a packaged version of this treat in the gift shop!
When we returned home in August, Swati was eager to re-create the recipe at home. Her mission led her to the blog Mennonite Girls can Cook, which posted a great oatmeal peanut butter cookie recipe that she modified slightly.
I love that the recipe is simple and can be made easily. However, be warned, it is not health food! But after shunning flour and sugar for so long it was nice to indulge. Sprinkle a little sea salt on top of these treats for an added touch.
2 cups rolled oats (look for gluten-free oats if you have a sensitivity/allergy)
3/4 cup peanut butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1/2 cup dark chocolate chips
Preheat oven to 375 degrees.
Mix the peanut butter, sugars, egg, vanilla, baking soda, and salt. Blend together using a hand mixer. Slowly add the oats into the bowl and continue to blend, leaving a few whole oats in the mix. When well mixed, add in chocolate chips and mix in with a spoon.
Grease the baking sheet with butter. Drop a teaspoon full of cookie dough on a baking sheet. Place the cookies one inch apart. Bake for 15 minutes until golden brown. Remove from oven and let sit on pan a few minutes before serving.
We definitely plan to make these again soon - next time experimenting with agave nectar or maple syrup.