Gluten-Free Nutty Butters

Nutty Butters are from the April issue of Martha Stewart Living. These can be made with your favorite type of nut. Just make sure to use the same nut butter as you do nut for instance use almonds and almond butter, cashews and cashew butter, etc..  If you can't eat or don't like nuts, I am sure sunflower seeds and sun-butter would also work!

Ingredients:
1.5 sticks unsalted butter, softened
1 cup certified gluten-free oats
1 cup All Purpose Bistro Blend GF flour (www.theglutenfreebistro.com)
1 tsp baking soda
coarse salt
1/3 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup nut butter (I used natural creamy peanut butter)
1/2 cup chopped nuts (I used roasted peanuts)

Directions:
1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet. Let cool.

2. Meanwhile, pre-heat oven to 350°F. Whisk together GF flour, baking soda and 1tsp salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg and beat until combined. Add nut butter and beat on medium speed until well combined.

3. Add oat mixture and chopped nuts, beat on low speed until combined. Add flour mixture and beat until combined.

4. Roll dough into 1.5 inch balls. Place cookies about 1 inch apart on 2 parchment lined baking sheets. Bake until golden, ~12-15 minutes. Let cool completely on baking sheets. Cookies can be stored in airtight container for a week.

Enjoy!