Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies

I already know what you’re thinking. Gluten free. Gross. Hard pass.
Let me assure you….you will have no idea these are gluten free and neither will anyone else. Every time I have made these people ask for the recipe and can’t stop at only 1. Also, most of these ingredients are staples, so it’s likely you already have them in your house.

Below is the entire list. That’s it!
old fashioned or rolled oats
peanut butter
brown sugar
2 eggs
baking soda
vanilla
salt
chocolate chips

Preheat oven to 350. Add in 1 cup creamy peanut butter and 2/3 cup brown sugar. Mix until joined. Crack in the 2 eggs and 1 1/2 teaspoon vanilla. You can beat it with a mixer, but I just use a spoon because it’s easier to clean up.

Tip: If you run your measuring cup and spoon under hot water before filling it with peanut butter the peanut butter will come out easier and it will be easier to clean.

Add in 2/3 cup rolled or old fashioned oats, 1 teaspoon baking soda, and 1/4 teaspoon salt. Notice that I’m not one to mix all the dry ingredients in a separate bowl. Just throw it in and stir. That’s why I love this recipe.

Fold in chocolate chips. It will look a little greasy like my picture due to the oil in the peanut butter.

Line a baking sheet with parchment paper. Don’t skip this step! If you’re using a cheap pan your cookies will turn black on the bottom. Drop them in 1-2 tablespoon size and flatten on the top. Bake 10-12 minutes.

Because there’s no flour in these cookies it’s pretty much impossible to burn them. If you make them a bit bigger than 2 tablespoons just leave them in until you get the firmness you like. These cookies will stay soft even after they’re cool, and they last forever. It doesn’t seem like a lot of ingredients, but you can get 24 cookies out of this.