During my search for a dense and chewy flourless peanut butter cookie I came across a recipe from LeeLovesToCook on BetterRecipes.com. I'd tried several different versions before, but after baking a batch of this one, I have to say that it is the best I've found so far. Bake them for about 7-8 minutes if you like soft and chewy cookies, or leave them in the oven for a few minutes longer to satisfy the crunchy cookie aficionado.Not only are the cookies great tasting, but best of all, they're also gluten free. Make sure to use gluten free oats if you're making the cookies for someone with celiac disease or gluten intolerance. Even though pure oats are generally considered gluten free, they can be contaminated in the field or in facilities that also process wheat, barley, and rye. Bob's Red Mill makes different varieties of gluten free oat products (rolled, quick-rolled, steel cut, and oat flour), which are available in most supermarkets and health food stores. Trader Joe's and Fresh and Easy carry their own brands of gluten free oats and are always a great source for your baking needs.
I tweaked the recipe just a bit and substituted Splenda for the granulated sugar and used chunky peanut butter instead of creamy.
Makes 48 cookies
1 12 ounce jar chunky peanut butter
1/2 cup (1 stick) butter, at room temperature
1 cup brown sugar
1 cup Splenda or granulated sugar
3 eggs, at room temperature
1 teaspoon pure vanilla extract, glutenfree
1 tablespoon honey
2 teaspoons baking soda
1/2 cup roasted, unsalted peanuts, chopped
1 cup chocolate chips
4 1/2 cups gluten free oats (Bob's Red Mill Gluten Free Oats)
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Combine peanut butter, butter, sugar, and Splenda in large mixing bowl and beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, honey, and baking soda.With mixer on low speed blend in oats, peanuts, and chocolate chips.
Shape into walnut size balls and place on prepared sheets. Fatten slightly with the back of a spoon.
Bake for 7-10 minutes depending on desired crispness. Let cool on cookie sheet for 1 minute and transfer to a wire rack.
Store cookies in air tight container. If you like your cookies to stay moist and soft, add half an apple to the cookie tin. Remove apple the next day.