Yesterday our son Zachary had a coding workshop after school, so Mackenzie and I had a couple hours of girl time. She had been asking to bake something together for the past couple days but the timing never worked. This was our perfect opportunity to make it happen and of course she wanted to make cookies. Girl after my own heart!
I have always loved to bake but it took an unexpected turn a few years ago when I realized that gluten was NOT good for my body. Years of stomach issues and other autoimmune symptoms finally resolved when I changed my diet accordingly. That was around four years ago and I have been slowly building up my gluten-free baking options. The recipe Mackenzie and I made yesterday was a home run. It is full of goodness like oats and peanut butter with just the right amount of sweetness and chocolate to still taste like a cookie. So, if you are in a baking mood, this one will NOT disappoint and it is a pretty easy one for the kids to help with too!
Gluten Free Oatmeal Chocolate Chip Cookies
yield: approx. 3 dozen
½ cup sugar (coconut or white)
¾ brown sugar
¼ cup butter (soft)
1 tsp vanilla
1 ¼ tsp baking soda
1 cup peanut butter (organic natural)
2 ½ cups old fashioned rolled oats
½ cup oat flour (just grind your oats in a blender)
6-8 oz mini chocolate chips (I went with 8 because we like a lot of chocolate!)
Preheat your oven to 350 degrees.
In a large bowl, combine sugar, brown sugar, and butter and mix until creamy. Next add the eggs, vanilla, and baking soda then mix well. Mix in peanut butter. Add oats and oat flour then stir in chocolate chips. Place small scoops of dough on a lightly greased cookie sheet and bake for 10 minutes. Cookies should be just starting to brown only on the edges. Pull them out from the oven and leave on the sheet for 1-2 minutes then transfer to a cooling rack. Perfection!