Tonight, after two days of shoveling snow, I decided to reward myself with a small batch of cookies. Of course, I didn't want to blow my whole diet or eat something terribly unhealthy, so I tossed together this easy gluten-free cookie recipe. It ended out making 10 cookies, using a 2 tbs size scoop. With all the chewy oatmeal in them, along with protein from the peanut butter & egg, I was quite satisfied with two. I even got my chocolate fix to boot.
I tried to keep these pretty simple. I didn't add any flour or butter, peanut butter would handle their jobs. The egg would help hold them together, add moisture and some sheen. A little salt & vanilla for taste & chocolate...well, because I want chocolate.
Ingredients
- ⅓ cup natural creamy peanut butter if using crunchy add a tbs.
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon Kosher salt
- 1 large egg beaten
- 1 cup old fashioned oats
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream together the peanut butter, sugar, vanilla and salt.
- Add egg and mix well, then stir in oats, until well coated.
- Add the chocolate chips and fold in until evenly distributed.
- Drop 2 tbs size scoops of the cookie dough onto non-stick or coated baking sheet. (for uniform scoops with tidy look, use melon baller or other round scoop coated with non-stick cooking spray)
- Bake for approximately 12 minutes. Bottoms will be lightly browned and tops will have sheen.
- Place on rack to cool.
Nutrition
These made me officially discover that, I WILL WORKOUT FOR COOKIES. Just sayin' 🙂
Jenn @therebelchick says
I love oatmeal cookies but haven't ever tried adding pumpkin. These sound great!
Robin Gagnon says
I've never tried pumpkin either...lol. I totally will have to make some now though 😉
Toni says
OHHH these are right up my husband's alley and he tries to monitor his gluten.
Colleen says
These look amazing, gooey and yummy. Love your new design.