Is it possible to have the goodness of three cookie recipes in one? Oh yes!
A healthy recipe that’s also gluten free? Yes!
With a pinch of salt on top to counter the sweetness? Yes! Yes! Yes!
Crunchy on the outside – chewy on the inside!
This recipe is a must make.
Guiltless oatmeal, peanut butter, chocolate chip cookies.
I’ve been struggling with this gluten free stuff ever since my daughter was diagnosed with Celiac Disease. It’s been a challenge in finding delicious recipes without sacrificing texture and flavor.
I find the pre-made cookies and baked goods are dry and flavorless. When I do find a good recipe and hear her singing in the kitchen – I know I have a winner!
It’s loaded with chocolate…
and peanut butter goodness.
all rolled into one!
Kissed with a sprinkle of salt
These cookies freeze well – if they last that long!
Oatmeal Peanut Butter and Chocolate Chip Cookies
A Kitchen Muse:
adapted from Gourmet Magazine
1½ cups old-fashioned rolled gluten free oats 2 cups gluten free all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) unsalted butter, softened ¾ cup granulated sugar ¾ cup firmly packed light brown sugar 1 tablespoon vanilla extract or vanilla paste ¾ cup peanut butter 2 large eggs a 12-ounce bag semisweet chocolate chips 8 ounces bittersweet chocolate, grated or chopped fine in a food processor Kosher salt
In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining ½ cup whole oats, flour, baking powder, baking soda, and salt. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Sprinkle tops with a pinch of Kosher salt. Bake cookies in batches in middle of oven 10 - 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.