May 2013

Yes, it is true! These are outrageously delicious and 100% naturally gluten-free! I was almost afraid to put “gluten-free” in the title because I may scare some of you off. 🙂 Believe me, I usually can’t stand{and that’s putting it mildly} flour substitutes but I can’t even taste a difference in these cookies!! The recipe originally called for white flour and white & brown sugar but a few weeks back I got the whim to try something new. So, I substituted the white flour and used ground oats{oat flour} and instead of the white & brown sugar I used pure maple syrup! To be honest, I thought the batch was going to be a huge disaster… but they were a hit and I have made several batches since!! Aaannnd they are best for breakfast. 😉

The secret to oat flour is letting the batter/dough set for a good hour or so before baking in order to absorb and stiffen a bit! Also, this recipe is just as good without the chocolate chips! So, if you’re not in the mood for chocolate, leave them out for a delicious peanut butter cookie! 🙂

Ingredients

• 1/2 cup butter {softened}
• 1 1/2 cups all-natural peanut butter{crunchy or creamy}
• 1 cup pure maple syrup
• 1 egg
• 1 tbsp vanilla extract
• 2 cups oat flour{or 2 1/2 cups old-fashioned oats ground}
• 1 tsp baking soda
• 1 tsp salt
• 12 oz chocolate chips

Directions

1. Combine butter, peanut butter, maple, egg, and vanilla extract until creamy.
2. Add oat flour, baking soda, salt, and chocolate chips. Stir until well combined.
3. Let dough set covered for 1 hour or refrigerate overnight.
4. Preheat oven to 350 degrees. Spoon dough onto tray and bake for 10-13 minutes or until golden!
5. Enjoy!! 🙂