Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten Free)

3 of my favorite cookies rolled into one.

Peanut butter - yes...

Oatmeal - yes...

Chocolate chip - yes... d'uh

Aaaand there is no flour or butter in these, believe it or not. 

Sue is one of those weirdos that doesn't like cookies. Not me. Cookies are my kryptonite. I developed these gluten free little devils for Sue's daughter, Kenzie, but then went ahead and ate them all because they were delicious. 

Too bad for Kenzie. (It's okay - I'm a good aunty, I will make her more.... and try not to devour them... no promises...)

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

1 cup peanut butter

2/3 cup dark brown sugar

2 tsp vanilla

2 eggs

2/3 cup rolled oats

1 tsp baking soda

pinch salt

2/3 cup chocolate chips (or mini M&M baking chips)

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

In a large bowl, beat together peanut butter, brown sugar, vanilla, and eggs. 

In a separate bowl, whisk together oats, baking soda, salt, and chocolate chips (or mini M&M baking chips).  Stir the dry ingredients into the wet ingredients until well combined.

Using a cookie scoop (or about 2 Tbsp), drop onto prepared cookie tray.

Very, very lightly flatten the tops of the cookies with your palm.

Bake at 350 for 9 - 11 minutes, until light golden brown.

Remove from oven and let cool on cookies sheet for 10 minutes before removing to wire rack to cool completely. 

Depending on the size of the cookie scoop you should get between 12 (large) and 24 (small). 

These are just the way a good cookie should be - crispy around the edges but soft and chewy in the middle. 

From start to finish in about 30 minutes. 

Better get making them!