A blend of 3 favorite cookies magically holds together without flour and makes for a scrumptious not-too-sweet treat whether you are gluten-free or not.
Course: Dessert, Snack
Keyword: cookie, easy peasy, gluten-free, sweet
Author: Kirsten Getchell
1/4 cupunsalted butter, softened(1/2 stick)
1cupcreamy peanut butter
1/2cuplight brown sugardark works fine too
1 1/2 tspvanilla
3cupsold-fashioned rolled oatsbe sure they are gluten-free if desired
1 1/2 tspbaking soda
1/2 cupchopped walnutsor peanuts
1/2cupdark chocolate chips
1pinchkosher or sea saltmore for the top if desired
Preheat oven to 350 degrees and line a large baking sheet with parchment.
Stir honey into the cup of peanut butter.
In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter and honey mixture, softened butter, and light brown sugar until smooth.
Add the eggs and vanilla and beat until combined.
Add oats and baking soda, and mix on a lower speed until just combined.
Stir in the walnuts and chocolate chips.
Drop two tablespoon sized portions at least 1 inch apart onto parchment-lined baking sheet. Flatten the top gently with palm of your hand.
Bake cookies for 12 minutes or until golden brown. Let cool 5 minutes on the baking sheet, then transfer to cooling racks to rest another 10 minutes. Nomnomnom!
If you don't have an electric mixer, use a big bowl and an electric hand mixer, or go old fashion and use whisk butter, light brown sugar, eggs and vanilla together, and then use a big wooden spoon or stiff spatula to incorporate the rest of the ingredients by hand - it just takes a little more elbow grease that way, but the cookies are worth it.
Copyright 2020 Kirsten Lara Getchell. All Rights Reserved.