Well this recipe is another foray into the gluten-free recipe world. I always feel terrible when I bring treats into work and not everyone can enjoy them so I am trying to incorporate some really great gluten-free recipes into my repertoire and according to the reviews this one is a keeper. Of course it could be that the main ingredient is peanut butter so really how could you go wrong with a recipe that is mainly peanut butter?
The cookies are easy to mix together, it can all be done with a wooden spoon but if you don’t want the exercise feel free to use your stand mixer. If I had been making these first thing in the morning I may have had more energy but it was after work and I wanted to photograph these while the sun was still up so I used the mixer and didn’t feel one bit guilty, okay, maybe just a little.
I made these cookies with just the flavour of the peanut butter to shine through, but you could easily add any type of chocolate into the cookie batter or even melt some and drizzle on top. These Peanut Butter Oatmeal cookies are quite dense and chewy and very satisfying. They have a totally different texture compared to a regular peanut butter cookie recipe that includes flour. You could even change up the texture a little more by using crunchy peanut butter. If you have friends or family that are eating gluten-free they will appreciate it if you make any version of these delicious treats for them. Enjoy!
- 2 large eggs, beaten
- 2 cups peanut butter at room temperature
- ⅔ cup packed brown sugar
- ½ tsp vanilla
- 1⅓ cups large flake rolled oats (old fashioned- not quick)
- ½ teaspoon ground cinnamon
- 2 tsp baking soda
- In a large bowl mix together the eggs, peanut butter, brown sugar and vanilla with a wooden spoon or mixer until well combined.
- In a separate bowl whisk together the oats, cinnamon, and baking soda. Add the dry ingredients and slowly mix until everything is combined.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. Scoop the dough, about 1½ Tablespoons each, onto prepared baking sheet. Gently press down on the dough balls with a fork to slightly flatten.
- Bake for 10-12 minutes. The cookies should look very soft and under-baked yet just starting to turn brown around the edges.
- Let rest on the baking sheet for 10 minutes before removing to a rack to cool completely.