Gluten-Free Flourless Peanut Butter Oatmeal Cookies
Gluten is one of the most heavily consumed proteins on Earth. People have been eating it for over 10,000 years; however, today, gluten has become a culinary villain on par with sugar and saturated fat. According to the New Yorker, nearly 20 million people say that they experience distress after eating products containing gluten. Still, a gluten-free diet doesn’t mean you have to swear off baked goods, and with this cookie recipe, gluten-free doesn’t mean flavor free, either.

Servings
14cookies
Servings
14cookies
Ingredients

  • 2/3cups

    Gluten Free Oats

  • 1/2tsp

    Cinnamon

  • 1tsp

    Baking Soda

  • 1

    Eggbeaten

  • 1cup

    Peanut Butter

  • 6tbsp

    Light Brown Sugar

  • 1/2cup

    Dark Chocolate Chips
Instructions
  1. Mix nuts, cinnamon and baking soda in a medium bowl. Meanwhile, in another bowl, beat an egg, then use a large rubber spatula to mix in peanut butter and brown sugar. Pour the dry ingredients into the mix and stir thoroughly (depending on how thick or cold the peanut butter is, you may have to use some elbow grease). Once the ingredients are mixed and combined, fold in the chocolate chips.
  2. Place the cookie dough in the fridge to chill for 30 minutes.
  3. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  4. Scoop the dough onto the baking sheets. Each cookie dough ball should be roughly 1.5 tablespoons. Bake 9 to 10 minutes for soft cookies. For crispier cookies, bake 11 to 12 minutes. Cool cookies for 15 minutes before eating.