Oatmeal Gluten-Free Chocolate Chip Peanut Butter Cookies

oatmeal cookies

Who loves cookies? Me! Me! Me! (Waving my arm around wildly).

Me and the cookie monster are like that (holding up my thumb and index finger with almost no light between them). I was even a little sad when he declared cookies a “sometimes food”. I mean, I agree with his message. But I think he succumbed to industry pressure…

So when I went gluten- and dairy-free, not to mention low sugar, cookies were a hard thing to sacrifice. I poured over GF, healthy cookbooks and websites to find satisfying treats. Some were failures, but some are so good I forget they are “healthy”.

This house favorite was adapted from the delicious Babycakes Covers the Classics cook book, using their Oatmeal Cookies recipe as a base. I switched out some of the flours to ones I keep in the house, left out the xanthan gum because I don’t love it and you don’t really need it in this kind of cookie, switched the sugar for Stevia, and added some good stuff like chocolate chips and peanut butter. I think it’s better for my tinkering.

I use sugar-free, gluten-free chocolate chips. Lily’s has good ones. They are a little expensive, but as Cookie Monster said, these are sometimes food. I used a Lily’s bar in the batch pictured above, chunked up, ’cause I was out of chips. Works just as well!

Can’t have peanuts, or baking for a school with a no-peanuts policy? Use almond butter, it adds similar richness.

Ready to try it? Here you go!

Oatmeal Gluten-Free Chocolate Chip Peanut Butter cookies recipe

Ingredients:

  • 1 ¾ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 1 cup Stevia
  • 1/2 cup Bob’s Red Mill Gluten-Free Oats
  • ¼ cup almond meal
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted refined coconut oil
  • ½ cup unsweetened applesauce
  • 2 tablespoons vanilla abstract
  • ½ cup peanut butter (or almond butter, or whatever you like)
  • ½ cup sugar-free, gluten-free chocolate chips

Instructions:

  1. Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper and set aside.
  2. Whisk together the dry ingredients in a medium bowl – flour, Stevia, oats, almond meal, cinnamon, baking soda, and salt.
  3. Melt the coconut oil on the stove or in the microwave
  4. Add the coconut oil, applesauce, and vanilla and stir in well until a thick dough forms. Add the peanut or almond butter and stir until well mixed, then add the chocolate chips and stir again.
  5. Drop the dough by the tablespoon onto the prepared cookie sheets, about 1 inch apart. Bake for 8 minutes, rotate the cookie sheets, and bake for 7 minutes more, or until golden.
  6. Let stand on baking sheets for 15 minutes before serving or you’ll burn your fingers off! 🙂

Makes 36 if you’re accurate with the tablespoon – I throw down bigger blobs, I get 24 from the recipe.

I hope you like them! Give them a try and send me a comment. I’d love to hear about it!

xoxo,
Sondra

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