Peanut Butter Oat Breakfast Cookie (Gluten Free/Grain Free)

Adapted from freshfoodbites.com

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• 3 tablespoons butter
• 1/2 cup peanut butter
• 3 tablespoons granulated sugar
• 3 tablespoons packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 teaspoons baking soda
• 1/8 teaspoon kosher salt
• 1 cup (95g) rolled oats
• 1/4 cup (30g) cassava flour

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1. Set a one rack to the center position and pre-heat to 350°F. Line a sheet pan with parchment paper.
2. In a large mixing bowl, combine butter and peanut butter. Using an electric mixer, beat on medium speed until smooth. 
3. Add granulated sugar, brown sugar, baking soda, and salt. Mix until well combined.
4. Mix in eggs and vanilla until well combined. . 
5. Add oats, and cassava flour; mix on low speed until combined. 
6. Add chocolate chips; mix on low speed until combined.
7. Shape dough into about 12 round discs, about ½-inch thick. Place on prepared sheet pan about 1-inch apart.
8. Bake for 12 minutes, or until the tops are puffed and centers are set (edges will be just starting to turn brown).
9. Remove from oven and place pan on wire rack to cool for a few minutes.
10. Remove from the pan and allow to cool completely on wire rack.