Peanut Butter Chocolate Chip Oatmeal Cookies (Gluten Free)

A few weeks ago I asked what kind of recipes ya'll would like to see. A dear friend of mine replied to the survey and requested "A gluten free cookie that actually tastes good". TBH, I actually got a little sad thinking about the disappointment that some people feel when they have dietary restrictions. Some products or recipes swear that "THIS TASTES JUST LIKE ________" or even better, "THIS IS SO MUCH BETTER THAN _________". In my humble opinion, both of these are often far from the truth. You see, the problem is that in our brains, we have this idea of how something is supposed to taste. Often, these substitutes don't match the taste you're looking for and leave you disappointed and still craving. And i'm sorry, but if you're going to try to tell me that Halo Top is a substitute for real ice cream, you're lying and we both know it. Anyways, I could talk about this kind of stuff for hours, so rant over.

These cookies are honestly delicious and both my husband and I (who do not eat gluten free) thoroughly enjoyed these last night and didn't find ourselves missing anything. It is the very best version of a chocolate chip oatmeal cookie and yes, it actually tastes good. If you're making any of these recipes, be sure to tag me in your photos! (Instagram- @lifewithsarahdavis Facebook-@SarahElizabeth)

Author: Sarah Davis

Prep Time: 15 minutes

Chill Time: 2-24 hours

Cook Time: 10-15 minutes

Servings: 12-20 cookies, depending on how big you like them

Keywords: Peanut Butter, Chocolate Chip, Cookies, Gluten Free, Baking, Dessert, Oatmeal

Ingredients:

• 1 stick butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup peanut butter
• 1 egg
• 2 1/2 cups oat flour *SEE NOTES*
• 1 cup chocolate chips

Instructions:

1. In a large microwave safe bowl, melt 1 stick of butter.

2. Add peanut butter to melted butter and whisk until smooth. Then add both sugars, vanilla, baking soda, salt, and egg. Whisk until smooth.

3. Add oat flour to the peanut butter mixture 1/2 cup at a time. Mix until well combined.

4. Add chocolate chips and mix until evenly distributed.

Dough before being refrigerated

5. Cover and refrigerate dough for 2 hours minimum.

6. Preheat oven to 350 F.

7. Scoop out 2 tablespoons of dough and shape into a round ball. Place on a baking sheet lined with parchment paper about 2-3 inches apart.

8. Bake for 12-15 minutes, until slightly golden brown on top.

Fresh out of the oven!

Notes:

1. To make oat flour- Take 2 1/2 cups of oats and blend for 20 seconds in a high powered blender. If you're making for someone HIGHLY gluten intolerant, it is best to spend a few extra dollars and buy gluten free oats. (After doing research, it turns out that some oats are processed in the same plant as other ingredients with gluten. Regular oats can contain minute amounts of gluten, so best to err on the side of caution.)

Here's what my oat four looked like. 

2. If you'd like, you can sift the oat flour before putting into the dough. This will make it easier to mix in and less lumpy.

3. Dough can be chilled overnight as well.

4. Store leftover cookies in a covered container on the counter.