It’s Wednesday, folks! Halfway through the week! Halfway to the weekend! Let’s make it a great day, shall we?
These cookies will definitely help that cause. I may or may not have eaten them for breakfast the past 4 days. No big deal.
You would never know these cookies are gluten free. They’re soft, chewy, oh-so-peanut-buttery, and oh-so-delicious.
Make these soon! Just to warn you… you won’t want to just eat one.
Gluten Free Peanut Butter Oatmeal Cookies (makes ~ 40)
(snagged this recipe off the back of the Trader Joe’s gluten free oatmeal bag!)
1/4 butter, softened
3/4 cup brown sugar
3/4 granulated sugar
1 tsp. vanilla
1 1/4 tsp. baking soda
1 cup peanut butter
3 cups gluten free rolled oats (I got mine from Trader Joe’s)
6 oz semi-sweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease a large baking sheet and set aside.
Combine butter, brown sugar, and granulated sugar in a electric mixer, beat on medium speed until creamy. Add eggs, vanilla, and baking soda to mixture and combine. Add peanut butter to mixture and combine. Stir in oats. Finally, stir in chocolate chips and walnuts until all combined.
Drop dough by large teaspoons onto baking sheet, about 2 inches a part. I used an ice cream scoop to help mold the balls and get the same amount each time.
Bake cookies for 10-12 minutes or until lightly brown and set. Cool on baking sheet for two minutes then transfer to wire rack. Enjoy!