I’ve been running across a lot of chocolate chip cookie recipes lately.
I’m not sure if it’s the time of year, or if there is just some universal force that wants me to bake more chocolate chip cookies. Either way, you won’t find me complaining. I do love me some chocolate chip cookies.
One of my goals on this blog is to offer the largest source for chocolate chip cookies anywhere.
I also know that there are a ton of folks out there with dietary restrictions. And since I firmly believe that every one should be able to enjoy a chocolate chip cookie, I try to include recipes for chocolate chip cookies that are formulated for people with these restrictions as well. It’s only fair.
So I happily tried this recipe for Gluten Free Peanut Choco-Chip Cookies when I found it. I wanted to be sure that they were good cookies even though the recipe was altered for the gluten sensitive folks.
I was very happy with the results, and if you can’t have gluten, I think you’ll enjoy these as well.
- 1.5 cups Oat Flour (I buy in bulk)
- 8 tbsp Unsalted Butter
- 0.5 cups Old Fashioned Oats (again, I buy in bulk)
- 0.75 cups Smooth Peanut Butter (I use natural Central Market Organics, works wonderfully)
- 0.75 cups Light Brown Sugar
- 2 tbsp Granulated Sugar (probably optional, I didn’t want to completely omit it the first time)
- 1 egg
- 1 tsp Vanilla Extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips (use your favorite kind, dark chocolate would be divine!)
- 0.5 tsp salt (optional, I didn’t use any)
- Preheat your oven to 350F
- Cream Butter (preferably softened), Sugars, and Peanut Butter together
- Beat egg and vanilla into butter mixture
- In a separate bowl, combine the flour, oats, powder, and soda by whisking together
- Add dry ingredients slowly to mixture
- Fold in Chocolate Chips
- Place cookies of your desired size onto cookie sheet (parchment lined for easy clean-up)
- Bake until no longer shiny on top (depends on size how long this takes, for the larger cookies I made it took ~15 minutes for fridge temperature dough)
- Cool on cookie sheet for 5 minutes before transferring to cooling rack
Photo Copyright & Recipe: ActiveLifeCooking.com