Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1/2 Cup Vegan Butter (room temperature)
• 1/2 Cup Peanut Butter
• 1 Cup Light Brown Sugar
• 1/2 Cup Sugar
• 2 teaspoons Vanilla Extract
• 2 large Eggs (room temperature)
• 1 1/2 Cups Gluten Free Oats
• 1 Cup Gluten Free 1-to-1 Flour Blend (I use Bob's Red Mill)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 3/4 Cup Allergen Free Milk Chocolate Chips
• 3/4 Cup Allergen Free Semi-Sweet Chocolate Chips

Instructions

1. 1

   Combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium speed until smooth and creamy.

2. 2

   Add the brown sugar and granulated sugar and beat again for 4-5 minutes. The mixture should be lighter in color and fluffy. Scrape down the sides of the bowl.

3. 3

   Add the vanilla extract. Then add in the eggs, one at a time, mixing about 30 seconds after each addition.

4. 4

   Combine the gluten free oats, gluten free flour, baking powder, baking soda and salt in a small bowl. Stir well.

5. 5

   With the mixer on low speed, slowly add in the dry ingredients. Stir until just combined.

6. 6

   Add in the chocolate chips and pulse the mixer a few times to get them evenly distributed. Make sure to scrape down the bowl with a rubber spatula to ensure everything is evenly mixed all the way to the bottom of the bowl.

7. 7

   Cover the bowl with plastic wrap and refrigerate for 2 hours or longer.

8. 8

   In the last 30 minutes of chilling, preheat the oven to 400 °F (204 °C). Line two baking sheets with parchment paper.

9. 9

   Scoop the cookie dough into 4-ounce balls (about 2/3 cup) and place them on the prepared baking sheet leaving plenty of space. Do not flatter the cookie dough balls.

10. 10

    Bake in the preheated oven for 15 minutes. Remove from the oven and cool on the baking sheet for an additional 15 minutes, which continues to slowly bake the cookies.