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
- Combine butter, peanut butter, maple, egg, and vanilla extract until creamy.
- Add oat flour, baking soda, salt, and chocolate chips. Stir until well combined.
- Let dough set covered for 1 hour or refrigerate overnight.
- Preheat oven to 350 degrees. Spoon dough onto tray and bake for 10-13 minutes or until golden!
- Enjoy!! 🙂
Sarah
You are right! Anna made these yesterday and they are OUTRAGEOUSLY delicious! (For breakfast, too, I have to admit… :P) Thanks for the recipe, Rachel!
Rachel
Yay!!! So glad y’all gave them a try! And even more glad you enjoyed them. 🙂