Wednesday, March 18, 2015

The Best Chocolate Chip Peanut Butter Cookies {Gluten Free}

My troop is growing and are ever famished.
These were slated to come out of the oven the other day, and I think half of the gooey goodness disappeared before they made their way to the domed cake platter on the counter.

I thought I should share this lovely recipe with you.
Healthy and filling, they make a great afternoon treat.

I can't take the cake for these.
My good friend, Anne Marie of Nada Farm, came up with the recipe.
She has since quit blogging {I miss her} so I can't link to the original recipe.
The cookies are a real treat and are gluten free and an optional sugar free!

The Best Chocolate Chip Peanut Butter Cookies


1 cup rolled oats
1 1/2 tsp. baking soda
1 1/4 cups peanut butter
1 cup brown sugar or 1 cup Truvia
2 eggs
2 tsp. vanilla
1 cup chocolate chips {you can use a stevia sweetened brand called Lily's}
1/2 cup chopped pecans {optional}


Preheat oven to 350 degrees.

In a large bowl, beat together sugar, peanut butter, eggs, and vanilla until smooth.

In a small bowl mix together the oats and baking soda. Add to the sugar mixture and incorporate.

Fold in chocolate chips and optional pecans.

This dough is sticky! To place on baking sheets, use a spoon to scoop batter and push off with your finger about 2 inches apart on the sheet.

Bake until edges are golden brown, about 10 minutes. Take out of oven and let cool on baking sheet for 5 minutes. Then cool completely on a cookie rack.

These keep well for a week in an air tight container...if they last that long!

I freeze mine, too....for up to 4 months.

1 comment:

Anonymous said...

On our first day of spring we had snow but it was a perfect day to make a batch of these cookies. The cookies were delicious!!! We had family visiting in the evening and everyone loved them. Thank you for posting!!! Melanie

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