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