>> 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!
OATMEAL RAISIN + PB CHOCOLATE CHIPPERS
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
Method . . .
- Preheat your oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- In a large bowl, combine the flax egg with the peanut butter, brown sugar, and vanilla extract by stirring vigorously with a spatula.
- Then toss in the oats and baking soda and mix until well incorporated. Fold in the chocolate chips.
- Then let the mixture chill for 30 minutes or so, just to firm up and let oats soak in flavor a bit.
- Scoop out in heaping tablespoons (almost double size) and arrange on your baking sheet (makes around 12 to 14 large cookies).
- 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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