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Gluten-Free Peanut Butter Chocolate Chip Oat Cookies

1 cup creamy peanut butter
2/3 cup brown sugar
2/3 cup rolled or old-fashioned oats
2 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
1/4 teaspoon salt

Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
In a medium bowl, whisk together rolled oats, baking soda and salt.
In a large bowl or mixer, beat peanut butter and brown sugar together until creamy. 2-3 minutes.
Mix in eggs and vanilla extract, waiting for the first egg to be incorporated before adding the second.
Mix in dry ingredients so they’re fully combined, then fold in chocolate chips.
Using a tablespoon or small cookie scoop, drop 1-2 tablespoons of cookie dough onto lined baking sheets. Optional: use your hand to very lightly flatten the tops of cookies.
Place baking sheets in oven and bake for 9-10 minutes, or until edges are just golden brown.
Remove from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.