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

Adapted from

  • 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) gluten free rolled oats
  • 1/4 cup (30g) cassava flour

  1. Pre-heat oven to 350°F. 
  2. In a large mixing bowl combine peanut butter and butter. Using an electric mixer, beat on medium speed until smooth. 
  3. Add white and brown sugars, baking soda, and salt. Beat for 1 to 2 minutes or until very well combined.
  4. Beat in eggs and vanilla. 
  5. Add oats and cassava flour; beat on low speed until combined. 
  6. Add chocolate chips. Beat on low speed until combined.
  7. Shape dough into about 12 round discs, about ½-inch thick. 
  8. Place on ungreased baking pans, leaving about 1-inch space between discs. 
  9. Bake for 12 minutes or until tops are puffed and centers are set. Edges will be just starting to turn brown.
  10. Let cookies cool on the pans on a wire rack for 1 to 2 minutes. 
  11. Transfer cookies to a wire rack to cool.

Rating: 5 out of 5.

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