Gluten-free Peanut Butter Oatmeal Chocolate Chip Cookies
Recipe by The Pioneer Chicks
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
5 minutesminutes
Total Time 37 minutesminutes
Servings 12large cookies
Author Alexa Lehr
Ingredients
1/2cupOtto's Naturals cassava flour
1/2tsp.baking powder
1/2tsp.baking soda
1/2tsp.sea salt
1/2cuporganic, grass-fed butterroom temp. or soft
3/4cupcoconut sugar
1largepasture-raised, organic egg
1/2cuporganic peanut butter
1 1/4cupsgluten-free whole oats
1cupchocolate chipsplus 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.