Everything Gluten-Free Cookies: Peanut Butter, Oatmeal and ChocolateChips

Everything Cookies: Peanut Butter, Oatmeal and Chocolate Chips

Makes about 20 cookies

1 cup Gluten Free Bistro All-purpose whole grain flour blend (available through our site www.theglutenfreebistro.com
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
1 teaspoon gluten-free vanilla extract
1 egg
½ cup certified gluten-free oats
1 1/4 cups Ghirardelli double chocolate chips (also known as 60% cacao bittersweet chips)

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside (or use a Silpat)

2. Whisk together the gluten-free flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract for about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour mixture until just combined. Stir in the oats, and then the chocolate chips.

4. Use a medium cookie scoop (1 to 1.5 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature or freeze!