Gluten Free Chocolate Chip Peanut Butter Cookies

Makes 28-30 cookies, if using a 1.5″ ice cream scoop

1. Preheat oven to 350 F and line 1-2 sheet pans or cookie sheets with Silpat mats. If you do not have Silpat mats, parchment paper will work as well. Just watch the bottoms of your cookies while baking.

2. Add your 2 1/2 cups rolled oats to a food processor and pulse until a coarse flour is created, about 30-45 seconds.

3. In the bowl of a stand mixer, add your room temperature butter and honey. Beat with a paddle attachment until completely combined, about 1 minute. Turn mixer off and scrape sides and bottom of bowl.

4. Next, add your egg and vanilla extract and mix again until thoroughly combined.

5. Stop mixer and scrape down bowl again. Next, add your 1/2 cup natural peanut butter. Mix well.

6. In a separate bowl, mix together newly made coarse oat flour, baking soda, and your salt. While mixer is on a slow speed, add your oat mixture into the creamed mixture and combine until just coming together. Add chocolate chips and mix again.

7. Place mixer bowl with dough into the fridge and allow to chill and rest for 10 minutes. Now’s the perfect time to clean up!

8. Onto your Silpat lined baking sheets, scoop dough out with a 1.5″ ice cream scoop. You can also use a tablespoon to do the same thing. Place about 1.5″ apart on the prepared baking sheets. I got about 14 cookies per sheet. If you can’t fit them all onto the prepared pans, put dough back into fridge when not using it.

9. Bake cookies in the middle of your oven for 10-12 minutes (turning halfway through baking time). Your cookies are done when they have risen and are golden brown around the edges. Remove from oven and allow to cool 2 minutes on cookie sheet and then remove them from the pans to cool completely on a cooking rack.

These cookies come out puffed and golden, bursting with flavor, and soft as pillows. Who would have thought a cookie made without the use of flour OR sugar could be so good!