Peanut Butter Chocolate Chip Cookies (Gluten Free)
Excellent oatmeal cookies with chocolate chips, nuts and peanut butter. No flour!
Servings: 48
Calories: 159kcal
Ingredients
- ½ cup butter
- ½ cup turbinado sugar or white sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups peanut butter crunchy preferred
- 4-½ cups gluten-free rolled oats not quick cooking
- ¼ teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon water
- 1 cup chocolate chips
- 1 cup walnuts chopped; optional
Instructions
- Heat the oven to 350F degrees.
- Mix sugar, brown sugar, eggs, and vanilla until creamy.
- Add peanut butter and mix until smooth.
- Mix the baking soda with the water. It will fizz. Dump this mixture into the cookie dough.
- Add the oats, sprinkle the salt evenly over the oats.
- Mix to combine.
- Add the chocolate chips and chopped walnuts and mix until everything is evenly combined.
- Cover your cookie sheet with parchment paper or a silicone mat for easy clean up.
- Drop by rounded tablepoons-full on the baking sheet, leaving plenty of space between the cookies (I used 2 cookies per row and baked 8 cookies per pan and that worked fine).
- Bake 10-12 minutes, or until they turn a nice, golden brown.
- Let them cool on the baking sheet for a minute or so before trying to move them to a cooling rack. They will hold together better.
- Cool on a rack and store in a covered container.
Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 125mg | Potassium: 105mg | Fiber: 1g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 0.5mg