I finally found a gluten free peanut butter chocolate chip cookie that I really really like! Yay! Sometimes a girl just needs a COOKIE. Know what I mean?
First off, if you are needing a gluten free peanut butter chocolate chip cookie recipe, this one is the best!! Made with oats, the consistency is like a “regular” cookie which is very satisfying. Sweetened with maple syrup, this cookie is free from refined sugar.
Can we talk about peanut butter & chocolate for a second?! For instance, why is the combo so so DELICIOUS?! Words just don’t describe how good they are together! And if you can describe, please do so in the comments! Are you obsessed with the peanut butter chocolate combination? If so, be sure to search peanut butter on my website for more delicious, real food recipes. (Try my healthier peanut butter cup recipe here)
Recipe Notes:
- I highly recommend browning the butter on the stove. This was tried by my sister (the baker in the family) who promptly informed me that it created the most delicious flavor EVER and was an absolute MUST. After trying it out, I highly agree!!
- Enjoy these cookies right out of the oven or straight from the freezer. Both are fantastic.
- To make these dairy free: use coconut oil in place of butter and Enjoy Life Chocolate Mini Chips
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- Use certified gluten free oats to guarantee there is no cross contamination.
- Dark chocolate chips are perfect to use and they contain less sugar.
- If peanut butter aggravates your tummy, you can use a cashew or almond butter here.
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Ingredients
- 2/3 cup peanut butter (ingredients should be peanuts and salt only)
- 1/3-1/2 cup maple syrup
- 1/2 cup butter, melted (can use coconut oil)
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Himalayan pink salt
- 1 1/4 cup rolled oats, ground in food processor (Nutribullet works great)
- 1 1/2 cup rolled oats
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
- Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted butter and whisk until the mixture is well blended.
- Use your whisk to beat in the egg, scraping down the side of the bowl once it's incorporated, then whisk in the vanilla, baking soda, baking powder and salt.
- Switch to a big spoon and stir in the ground oats, rolled oats and chocolate chips until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.
- Bake the cookies about 12 minutes. Remove the cookies from the oven and let them cool completely on the pans.
Recipe adapted from cookieandkate.com
