dark chocolate chunck oatmeal peanut butter cookies {gluten free}
Imitation is the best form of flattery right? I did not create these amazing Dark Chocolate Chunk Oatmeal Peanut Butter cookies… by the way, that is a mouthful! Laney from @lifeisbutadish did and they were too good not to share with you.
What I did do was recreate them using gluten free flour and a couple tiny tweeks, to make them as amazing as the original. Gluten free flours don’t always have the best ease of use, and cookies and baked goods can come out dry and flavorless. The tip I can give, that helps with most recipes is adding additional butter. This makes any GF cookies soft and moist.
I also, lowered the sugar amount and that didn’t trade on taste at all! I wish i would have created this recipe, because the flavors just go together so incredibly… i’m not sure you will find many people that don’t like the chocolate, peanut buteer combo.
Great afterschool snack, great to have on hand when your sweet tooth comes calling and homemade will always be best.
Here are some of my favorite cookies from Well & Pretty if you are looking looking for something different from your average Chocolate chip or Oatmeal cookie. All gluten free of course!
Ingredients
2 sticks + 2 Tbs. unsalted butter, melted and slightly cooled
3/4 cup evaporated cane sugar
1/4 cup brown sugar
2 teaspoons pure vanilla extract
2 eggs, at room temperature
1/4 cup smooth peanut butter (or any nut butter)
2 cups gluten free flour
1 1/2 cups old fashioned oats
1 teaspoon salt
1 teaspoon baking soda
1 1/2 - 2 cups enjoy life chocolate chunks
Sea salt for sprinkling
In the bowl of an electric mixer add the butter, sugar, and brown sugar, and beat on medium speed for 2-3 minutes until smooth. Add the vanilla, and slowly beat in the eggs one at a time. Blend in the peanut butter.
In a small bowl combine the flour, oats, salt, and baking soda and set aside.
Slowly add the dry ingredients to the wet in three additions and mix until just combined. Add the chocolate chunks. Put the cookie dough in the fridge for a minimum of 1 hour, or up to overnight.
When ready to bake, preheat the oven to 350 degrees. Scoop dough, roll into balls, and place onto a parchment paper lined baking sheet. Bake for 10-12 minutes, do not over bake!! I like to press them down just alittle for flatter cookies, your preference.
They will continue to cook once they come out. Sprinkle with a little bit of sea salt immediately after you take them out of the oven. Cool on the pan for a few minutes then transfer to a cooling rack.