Gluten-Free Peanut Butter Oatmeal Cookies
A marvelous mashup of peanut butter and oatmeal cookies. These gluten-free cookies are a fabulous treat!
Servings: 22 Cookies
Calories: 130kcal
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup brown sugar*
- 1/2 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 1 egg
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking powder
- ¼ tsp sea salt
- ½ tsp ground cinnamon optional
- 1 cup gluten-free rolled oats
Instructions
- Add the softened butter, peanut butter, and brown sugar to a stand mixer. Beat on medium-high until completely combined, smooth, and creamy. Scrape the sides of the mixer and beat in the vanilla extract and the egg until combined.
- Add the rest of the ingredients (flour, baking powder, sea salt, cinnamon, and oats...the dry ingredients) and beat on medium-high speed until a thick dough forms.
- Refrigerate the dough for at least 30 minutes
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll balls of dough about 1 inch in diameter and place them on the baking sheet. Use a fork to make a criss-cross indentation, our signature tell tale sign that they are, indeed, peanut butter cookies.
- Bake for 8 to 15 minutes, or until the edges are golden-brown. I do 12 minutes.
- Allow the cookies to cool for 5 to 10 minutes before digging in.
Notes
*Replace brown sugar with ½ cup coconut sugar + 2 Tbsp pure maple syrup.
Nutrition
Serving: 1of 22 | Calories: 130kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 7g