Peanut Butter Chocolate Chip Cookies
If I had to pick sweet or salty, I’d pick sweet every time. This makes having a great cookie recipe a must. Most gluten free treats I can buy are flavorless and never truly satisfy that sweet need.
I was raised eating homemade cookies, pies, cheesecakes, tortes and candies. I know what delicious tastes like. The $8 box of dried-up gluten free cookies from the store were not cutting it.
So, I make this cookie recipe. It has peanut butter and chocolate and is ooey gooey amazing! The oats and peanut butter fill me up and the maple, vanilla & molasses provide this perfect sweetness that doesn’t give you a sugar rush. I love these and share with my family often.
- 1/2 cup Smucker’s Natural creamy peanut butter
- 1/2 cup Klebnow’s maple syrup
- 2 tsp pure vanilla extract
- 1 tsp Grandma’s molasses
- Pinch of Real salt
- 1 cup Oat Flour
- 2/3 cup Enjoy Life Mini Chocolate Chips
Start by making your oat flour. I’ve found it cheaper to make my own. I use my Ninja blender cups to grind my oats to make flour. Add 1 C GF oats to your blender cup. Grind for 10 seconds.
- Set aside.
- 1/2 C Smucker’s Natural creamy peanut butter
- 1/2 C Klebnow’s maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon Grandma’s molasses
- Pinch of Real salt
- Then add your oat flour. Mix and whip again.
Lastly, add 2/3 cups of Enjoy Life chocolate chips and stir.
Once everything is combined, you will spread this batter onto a parchment lined cookies sheet. The goal is to make 2 big cookies that are about 1/3 inch thick. Scoop & divide dough into 2 piles on your parchment paper then use a spoon to spread. Not too thick, not too thin.
Bake for 10 minutes at 350°
Your cookies may not look all the way done after 10 minutes but remove from the oven. They will continue to bake while they cool.
These cookies are best about 20 minutes cooled from the oven.
Slice however you choose.
Try not to eat them all at once!
“Cookie monsters only.” – MeMe