Some days just require a cookie. Don’t you agree? Typically the end result would leave you riddled with guilt for imbibing on one, two+++ cookies but not with these. These little gems are a take-off of my chocolate peanut butter oat cookies. They are flourless, butter-less and gluten free! I wanted to make some my husband could enjoy (he’s allergic to cocoa – gasp!). So I made some of the batch without chocolate chips and some with. I used mini chips so they weren’t overly chocolatey but you certainly can if you desire.
Grab your coffee, tea or milk and get ready for cookie break!
1 cup of peanut butter or almond butter (I used Justin’s almond butter)
2/3 cup of gluten free rolled oats (I used Bob’s Red Mill)
1/2 scant cup light brown sugar
2 teaspoons vanilla extract or 1 teaspoon of vanilla paste
1 teaspoon baking soda
Optional: Chocolate chips (1/3 cup of mini or regular sized) – I used Enjoy Life chocolate chips (allergy friendly)
Preheat your oven to 350 degrees and line your baking sheet with a Silpat liner or other baking liner. Set that aside.
In your stand mixer, blend the nut butter (almond or whatever nut butter you choose), sugar, eggs and extract. Once blended, add the oats and baking soda. If using chips – blend by hand. Using a mini scooper, scoop out the dough and place on your baking sheet about 1.5-2 inches apart. Bake for about 9-10 minutes – I prefer them slightly undercooked to keep them moist. If you like them crispier – bake for about 11 minutes or so.
— Knead to Cook