1.08.2015

Gluten Free Oatmeal Chocolate Chip Peanut Butter Cookies

gluten free oatmeal chocolate chip peanut butter cookies
I know I teased them a few days ago on Instagram but, trust me, these chewy chocolate-y, peanut buttery cookies were worth the wait!  The batch I made Sunday is already gone and The Husband, who's not really into sweets other than apple pie, asked if he could take a bagful to the office "for snacks."  They're just that good.  And they're super easy to make too!  If you're feeling any bit of guilt for treating yo'self so soon after making those New Year's resolutions, this might help you feel better: yes, they have some sugar and butter but they also have lots of protein and good fat (peanut butter), fiber (rolled oats), and magnesium (pecans!).  At least, that's what I told myself when I had them for breakfast.  And then again for a snack.  And maybe breakfast the next day...

gluten free oatmeal chocolate chip peanut butter cookies


What You Need:
1/4 c. plus 1 tbsp butter
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/4 tsp. baking soda
1 c. peanut butter (crunchy or creamy, whatever you prefer)
3 c. gluten free rolled oats*
6 oz. chocolate chips (about half a bag)
1/2 c. pecans

What You Do:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or foil and spray with gluten free baking spray (I used a canola oil spray).

2. Combine sugar, brown sugar, and butter in a large mixing bowl and beat until creamy.

3. Add eggs, vanilla, and baking soda and continue to mix until fully combined.  Add peanut butter and mix.

4. Fold in the oats, chocolate chips, and nuts.  Let dough chill in the fridge for at least an hour.**

5. Place spoonfuls of dough on cookie sheet about 2 inches apart (the cookies will spread!) and bake for about 10-12 minutes until lightly brown around the edges.  Remove from the oven and let cool for a few minutes on the cookie sheet before transferring to a cooling rack.

6. Enjoy!

A Few Notes:
*Because I used all-natural peanut butter, the dough was a bit oily so I ground about half a cup of the oats in my mini food processor to make oat flour.  It helped absorb some of the oil while keeping the rest of the oats whole.

**24 hours in the fridge would be even better, if you have that kind of will power.  This gives the dough time to firm up and allows the oats to soak up a little more of the moisture from the butter and peanut butter.  But even with just an hour of chill time, the cookie were still chewy and delicious so don't worry if you don't have the patience!


gluten free oatmeal chocolate chip peanut butter cookies

xo

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5 comments

  1. I have been waiting for you to post this since you posted that pic on Instagram!! These look so good. I cant wait to make them!

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  2. Hope you like them! You can mix it up and add in any kind of nuts you want (or leave them out all together). I've been craving pecans lately, though, so it seemed like the perfect addition to me. :)

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  3. I love the idea of pecans in an oatmeal cookie! Add peanut butter and chocolate chips and these cookies are singing my siren song! I don't think I'd be able to keep them in the house for too long at all :)

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  4. I like adding pecans to just about any baked goods! If you try them, let me know what you think! These lasted about two days in our house. :)

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