GF Oatmeal Raisin PB Chocolate Chippers

>> Monday, September 1, 2014

The folks at Peanut Butter + Co. contacted me to see if I'd like to try some of their peanut butter spreads after I posted my birthday Cookie Dough Stuffed Cupcakes with peanut butter frosting. Boy would I ever, I wrote them. I've been a huge fan of their brand for years on end, especially the Dark Chocolate Dreams mix.

So, I wanted to craft a recipe using a spread I had never tried before. And along with the White Chocolate Wonderful and Mighty Maple flavors, I got hooked on one that gave me this great idea for a cookie-hybrid. It's a chewy, soft cookie that's perfect for fall snacking. The best part? You only need one bowl to make them -- and cleanup is a breeze!

Gluten free, vegan, and simple to make.

What you'll need . . . 
  • 1 cup GF rolled oats, uncooked
  • 1 teaspoon baking soda
  • 1 tablespoon flax meal + 3 tablespoons hot water (flax egg)
  • 1 cup peanut butter*
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • Pinch salt for topping cookies
* Obviously, I used Peanut Butter + Co's Cinnamon Raisin Swirl in this recipe. If you don't have it, just use 1 cup peanut butter, but add 1/3 cup raisins and 1/2 to 1 teaspoon cinnamon to this recipe.

Method . . . 
  1. Preheat your oven to 350 degrees F. Lightly grease a baking sheet and set aside.
  2. In a large bowl, combine the flax egg with the peanut butter, brown sugar, and vanilla extract by stirring vigorously with a spatula.
  3. Then toss in the oats and baking soda and mix until well incorporated. Fold in the chocolate chips.
  4. Then let the mixture chill for 30 minutes or so, just to firm up and let oats soak in flavor a bit.
  5. Scoop out in heaping tablespoons (almost double size) and arrange on your baking sheet (makes around 12 to 14 large cookies). 
  6. Flatten each with the palm of your hand slightly before baking for 9-11 minutes. Done when lightly golden on edges. 

Just a note on all these gluten-free recipes you've been seeing (like last week's Sweet Pumpkin Bread -- as a quick note on that recipe, I used FINE GRIND cornmeal -- if you use a coarser meal, it's likely to crumble). I simply ran out of flour last week and decided to get creative with the ingredients I DID have on my kitchen shelves. Many of you have written me because you appreciate the GF recipes, so I will try to provide more in the future.

Please let me know if you try this cookie!

Thanks to Peanut Butter + Co. for sending me the different peanut butters to try. I was not compensated or required to post about their products, but I've been a fan of this brand for honestly years and enjoy it tremendously. My opinions are 100% my own.

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