Gluten Free Peanut Butter Chocolate Chunk Oatmeal Cookies

Gluten Free Peanut Butter Chocolate Chunk Oatmeal Cookies

Why not start off the Home Style Healthy blog with a cookie recipe.  This is partially so you won't think everything that's better for you has to taste like cardboard and partially to show you that gluten free and homemade can be just as yummy as anything you can buy in the store.  Okay, so it's not the healthiest thing you'll find on this site, but it is gluten free and all natural.  Not to mention my husband put these in second place just behind my original, sinful chocolate chip cookies.  Before you go getting all excited, those are loaded with gluten and I make them for him for special occasions.  He said these will definitely do as a gluten free option.  They are Peanut Butter, Chocolate Chunk, Oatmeal cookies.  Some argue that Oats are in the danger zone  for gluten free because of a chance of cross contamination of the crops.  I feel that could be argued for just about any type of flour grown anywhere in the vicinity of wheat, so I choose to believe the bag when it says Gluten Free in big bold letters on the front. You'll be impressed with how indulgent these feel.  When I first went gluten free I got very pouty around bakeries.  Not anymore.  Here's how easy it is.

Peanut Butter Chocolate Chip Oatmeal Cookies

1/4 Cup unsalted butter (room temp)
1 3/4 tsp baking soda
3/4 Cup turbinado sugar
3/4 Cup brown sugar
3 Cups gluten free rolled oats
3 oz dark chocolate chunks
3 oz milk chocolate chunks
2 eggs
1/2 Cup sunflower seeds or chopped walnuts (raisins are a fun add for a more traditional cookie)
1 tsp pure vanilla extract
1 cup organic peanut butter

Preheat oven to 350ºF.  In a large bowl, combine the sugar, brown sugar, and butter cream together using a hand mixer.  Add in the eggs, vanilla and baking soda and mix just a little longer.  Add peanut butter and mix just until incorporated.  Using a spatula, stir in the oats, chocolate chips and seeds or nuts.  Place a Tablespoon of dough on a lightly greased cookie sheet (I use coconut spray) about two inches apart.  Bake 11-13 minutes until lightly brown around the edges.  Move to a cooling rack very carefully as these cookies come out of the oven warm and gooey.  Let cool (as long as you can stand it) and enjoy.  Makes 18-20 cookies

I find these are better after a day in an airtight container because it allows the oats to soften a little more.  I promise you won't miss the flour one little bit.  Happy summer!