I have so many great memories when my kids were in school of having their friends over and baking cookies for “back to school” festivities. Here’s a great cookie recipe that both kids and adults will love, with minimal fat, no white sugar, no butter and it’s gluten-free. They are amazingly thick and chewy and taste better than the usual chocolate chip cookies you are used to making. Promise!
This recipe is for one batch of cookies. Trust me – you will need to double it. They are amazing.
1 cup creamy or chunky peanut butter (not natural – natural pb will change the texture of the cookies)
2/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats (I use Gluten free)
1 teaspoon baking soda
2/3 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the oats and baking soda, set aside.
3. In a large bowl, beat peanut butter, brown sugar, eggs and vanilla until creamy. You can use an electric mixer, but a spoon works just as well.
4. Add dry ingredients to the peanut butter mixture, then gently fold in chocolate chips.
5. Roll cookies into two inch balls and drop onto a baking sheet lined with a Silpat. You can also use a tablespoon measure to drop the cookies onto the sheet. Do not flatten them.
6. Bake cookies for 9-11 minutes, just until edges begin to brown.
They will look underdone, but will continue to cook on the baking sheet while cooling.
After they have cooled, transfer to a wire rack.
Makes 16-20 cookies.