Another gluten-free baking success! I made a double batch of these one half with chocolate chips (for Mr. KB) and one half without (for the kids). Obviously the chocolate chips were for Mr. KB, but the addition of the oatmeal was to satisfy the OCD-Mom in me who needs to believe that I’m feeding my family ‘healthier’ options. And what could possibly be healthier than oatmeal? Please, don’t answer that!)
If you too would like to make a double batch of these healthful morsels, just double the ingredients 😉
Honey Badger’s Easy Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Makes 24 cookies (or fewer if you make them bigger)
½ cup smooth peanut butter
½ cup crunchy peanut butter
¼ cup sugar
¼ cup brown sugar
1/3 cup white rice flour or any gluten-free all-purpose flour mix (Bulk Barn sells both of these and many more)
1/3 cup rolled gluten-free oatmeal (I use Bob’s Red Mill Oatmeal)
1/3 cup chocolate chips (Enjoy Life makes excellent dairy and wheat free chocolate chips)
Preheat oven to 325°F.
Add all ingredients in order listed and mix well (I use a KitchenAid Stand mixer for just about *everything* I bake that requires mixing, beating, or whipping). Using two teaspoons, roll mixture into 24 balls and place on ungreased (or parchment paper-covered) cookie sheets, approximately two inches apart. Flatten each ball with a fork, criss-cross.
Bake 15 minutes u or until slightly browned (I put my oven rack on the second-from-the-bottom level – the middle seems too close to the coils). (Do not overbake!)
Pour a glass of milk (your choice, Soy, Rice, 2%, skim, Lactose-free – whatever blows your hair back) and a handful of these cookies and watch your worries disappear. 😉