Eating with Emily

vegetarian meals & the more than occasional treat

Gluten Free Peanut Butter Chocolate Chip Cookies

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Adapted from a recipe on a bag of Trader Joe’s oats

These cookies don’t just have a slight hint of peanut butter. They are full on, in-your-face, overwhelmingly peanut buttery. They are for peanut butter lovers.

Ingredients

Makes 4-5 dozen cookies

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/8 cup butter, softened
  • 1/8 cup apple sauce (can be replaced with butter, if you want)
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 tsp baking soda
  • 3/4 cup peanut butter
  • 3 1/2 cups rolled oats
  • 11.5oz bag chocolate chips (dark chocolate chips are really good in these!)
  • 1/2 cup sunflower seeds or chopped walnuts

Directions

Preheat oven to 350°F

  1. Using an electric mixer, beat the white and brown sugar and butter until creamy.
  2. Add the eggs, vanilla, and baking soda.
  3. Add the peanut butter.
  4. By hand, stir in the oats, chocolate chips, and seeds/nuts.
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  5. The dough will be really gooey, so this will be a little tricky, but scoop up a couple tablespoons of the dough, pack it in together to form a cookie, and drop it onto a lightly greased cookie sheet.
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  6. Bake at 350°F for 10-12 minutes, until edges are light brown. IMG_9335

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