Gluten Free Peanut Butter Oatmeal Cookies with Chocolate Chips

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


Ingredients 
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)


Directions
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.

Banana Walnut Chocolate Chunk Cookies

One of my favorite Martha Stewart cookie recipes! It was first published in Martha Stewart Living in September of 2006 and has become a staple in our house ever since. Baking a batch of Banana Walnut Chocolate Chunk Cookies is a great way to use up overripe bananas, without having to resort to your old banana bread recipe. Don't get me wrong, I love banana bread, and must have baked several hundred loaves over the years. My kids always enjoyed it best right out of the oven, and usually before it had a chance to cool off, half of the bread was gone. I'm sure that many of my friends enjoy it too. A nicely wrapped loaf of homemade banana bread always makes a welcome gift. Anyway, quick bread recipes will be the topic of another post . . . 
The cookies taste delicious and keep very well for couple of days if stored in an airtight container. Best of all, there's no need to feel guilty when you can't stop eating them, because they are made with "good for you" ingredients.What could be better for you than bananas, oats, whole wheat flour, dark chocolate, and walnuts? So, whip up a batch of wholesome goodness and enjoy!


Ingredients
1 cup all-purpose flour
1/2  cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4  cup unsalted butter, at room temperature
1/2  cup granulated sugar
1 large egg
1 1/2  teaspoons vanilla extract
1/2  cup ripe mashed banana
1 cup old-fashioned rolled oats
8 oz. chocolate, coarsely chopped
1/2  cup walnuts, toasted and chopped

Directions
Preheat oven to 375 degrees and line baking sheets with parchment paper.
Stir together, flours, salt, and baking soda in a bowl. Cream butter and sugars with an electric mixer until pale and fluffy. Reduce speed to low and add egg and vanilla.Mix until combined and add banana. Gently mix in flour mixture until just combined. Add oats, chocolate, and walnuts, being careful not to overmix.
Use a large spoon or an ice cream scoop and drop onto prepared baking sheets. Bake for about 12 to 13 minutes, rotating the sheets halfway through. Cookies should be golden brown and just set. Let cool completely on wire racks before storing in an aright container.