Oatmeal Peanut Butter Chocolate Chip (Gluten and Dairy Free)

This is a second variation from the Peanut Butter and Apple Cinnamon Quinoa Cookie (also Gluten and Dairy free)

*Please remember with every recipe you do, make sure all ingredients are gluten and dairy free to your standards. You local co-op is a wonderful place to shop for alternative foods. Also most Fred Meyers have a Natural Foods section with a variety of gluten and dairy free choices*

Oatmeal Chocolate Chip (Gluten and Dairy free)

Preheat oven to 350 degrees

½ c Butter (I used Earth Balance, non-dairy)
½ c Peanut Butter; creamy or crunchy depending on your taste

Cream the butters together thoroughly.

¾ c Brown Sugar; packed
¼ c White Sugar

Cream the sugars into the butters until it makes a creamy paste.

1 Egg
1 tsp. Vanilla

Mix these in thoroughly (see below picture)

½ c Rice Flour
¼ c Sorghum Flour
¼ tsp Xanthan Gum
½ tsp Baking Soda
¼ tsp Baking Powder
Cinnamon and Nutmeg to taste

Mix these in a separate bowl until they are fully combine; incorporate thoroughly with the butters mixture.

1 c Gluten Free Oats (I used Bob’s Red Mill)
½ - 1 c Chocolate Chips (omit if you just want Oatmeal Cookies)

Mix evenly through out the batter.

Grease your cookie sheets and drop the cookies onto the pan by the spoonful. Flatten them a little so they are approximately 1 ½ - 2 inches in diameter. Bake in pre-heated oven for 8-10 minutes. Pull them out when the edges begin to brown and the top is undercooked, it will finish cooking on the sheet. Let them rest on the cookie sheet for 1-2 minutes before transferring to a rack or wax paper to cool.

This will make a little less than 2 dozen cookies.

Right out of the oven... mmmm