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Gluten-free Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 12 minutes
5 minutes
Total Time 37 minutes
Servings 12 large cookies
Author Alexa Lehr

Ingredients

  • 1/2 cup Otto's Naturals cassava flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup organic, grass-fed butter room temp. or soft
  • 3/4 cup coconut sugar
  • 1 large pasture-raised, organic egg
  • 1/2 cup organic peanut butter
  • 1 1/4 cups gluten-free whole oats
  • 1 cup chocolate chips plus extra for garnish

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with unbleached parchment paper.
  • In a large mixing bowl, cream together the soft butter and sugar with handheld beaters. Beat in the peanut butter.
  • Add the egg, baking powder, baking soda, and salt. Stir by hand until combined. Add the cassava flour and whole oats and stir until combined. Fold in the chocolate chips.
  • Place heaping scoops of the cookie batter onto the baking sheets. You should be able to get 6 large cookies per cookie sheet. Flatten the cookie balls ever so slightly.
  • Bake for 10-12 minutes. The cookies should look fluffy and lightly browned around the edges. Optional: As soon as the cookies come out of the oven, press some additional chocolate chips into each one.
  • Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a cooling rack to let them finished cooling. Store the cookies in an airtight container at room temperature or in the freezer.