I want to put the word easy in front of every recipe I post because that is what is most important to me. While I have the highest level of admiration for gluten-free blogs featuring the most amazing perfect gf cakes, bagels, croissants… I don’t have the patience. I don’t have a food scale, I can’t be bothered with conversions and I try to avoid going to a million stores to buy special ingredients. What you get are simple recipes such as this cookie that calls for ingredients you probably have in your cupboard or can get at a normal grocery store, except maybe the certified gf oats- my little grocery definitely does not carry those.
The reality is that I have a not so fancy kitchen, zero pricey kitchen gadgets and an unreliable oven. That being said if this year is the year you want to start doing more in the kitchen there isn’t a better time. There are thousands of amazing gluten-free recipes out there to try, my Pinterest has a bunch: How Sweet it is to be Gluten-Free and Gluten Free.
2014 will feature lots more of my staple, easy recipes that won’t keep you in the kitchen for more than an hour and won’t have you cleaning up all afternoon. Because who has time for that!
All the best for 2014!!!!
Peanut Butter Oatmeal Chocolate Chip Cookies
These cookies are the perfect combination of PB, oats and chocolate.
What would happen if a peanut butter cookie, oatmeal cookie and chocolate chip cookie got together and had a cookie baby?
Makes 18-22 cookies
- 2/3 cup Certified Gluten-Free Oats (I use Cream Hill Estates)
- 1 cup Peanut Butter (not natural, you need the processed kind)
- 2/3 cup brown sugar
- 1 1/2 tsp GF Vanilla
- 1 tsp GF Baking Soda
- 2 large eggs
- 2/3 cup semi-sweet chocolate chips
Heat oven to 350F.
In a small bowl mix the oats and baking soda.
In a large mixing bowl combine the peanut butter, eggs, brown sugar and vanilla with a spoon or hand mixer, mixing for several minutes until well combined (at least 3 minutes). Add oat mixture and mix until combine with a spoon and then fold in chocolate chips.
Roll the dough into balls and place on a parchment lined baking sheet (2). Press the cookies down lightly with your hand (just a little). Note: If your dough is too runny to roll into balls just spoon the batter onto the cookie sheet, they will still bake perfectly.
Bake in oven for 9 to 11 minutes until they are just starting to brown on the edges. It’s okay if they look a little undercooked, they taste better this way and firm up after a few minutes.
Let them cool slightly and you’re done!
Note: Make sure to use certified GF oats and even then some people with celiac disease and gluten sensitivity cannot tolerate oats.
Recipe from Ambitious Kitchen