The best darn gluten-free cookies I've ever made...

I've been having serious cravings for something sweet for weeks, and these cookies definitely took care of that! Light and moist, they were a hit and lasted about a day and a half. Taken from a peanut butter cookie recipe and altered, I give you gluten-free chocolate peanut butter oatmeal cookies. Enjoy!



½ cup unsalted butter, room temperature

½ cup sugar

½ cup brown sugar

1 egg

1 tsp vanilla extract

½ cup peanut butter (smooth or crunchy)

½ cup almond flour

½ cup coconut flour

½ cup cocoa

½ cup quick oats

1 tsp baking soda

¼ tsp salt


1. Preheat oven to 350° F.

2. Cream together butter and sugars until pale and fluffy.

3. Beat in egg and vanilla. Stir in the peanut butter.

4. In a separate bowl, combine the almond and coconut flour, cocoa, baking soda and salt. Add to peanut butter mixture and blend in.

5. Add the quick oats.

6. Drop by tablespoonfuls onto an un-greased cookie sheet. Bake for 8-10 minutes.  Cool.

Yield: 2 dozen cookies.

Amy BridgeforthComment