Rarely am I concerned about gluten-free recipes, but we have a family friend who visits every year for hunting season who happens to follow a gluten-free diet. When I came across this recipe from Two Peas & Their Pod, I knew it would be made for hunting season this year.
These are a definite repeat for cookies. They're not necessarily that healthy with the sugar and hefty dose of peanut butter, but at least they don't contain copious (or any) amounts of butter. They are chewy and delicious!
Peanut Butter Chocolate Chip Cookies
2/3 cups whole oats
1 tsp. baking soda
1 cup peanut butter
2/3 cup brown sugar
2 large eggs
1 1/2 tsp. vanilla
2/3 cup chocolate chips
Preheat oven to 350ºF. In small bowl, mix together the oats and baking soda.
In a large bowl, beat peanut butter, brown sugar, eggs
and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry
ingredients with a wooden spoon, and then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls, place onto
cookie sheet 2 inches apart andthen barely flatten the top of the cookie (with a slightly moistened hand to prevent sticking).
Bake cookies for 9 to 11 minutes, and remove when edges
barely begin to turn a golden brown. The cookies may look a little underdone,
but they will continue to cook once you remove them from the oven. Cool for 2
minutes on the cookie sheet, and then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough.
Makes about 16 to 20 cookies.