Ingredients
Scale
- 1 cup salted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/3 cups oatmeal
- 1 1/2 cups chocolate chips
- flake salt, optional for garnishing
Instructions
- Preheat your oven to 375F.
- Beat the butter, sugar and brown sugar using a stand mixer for 2 minutes or until light and fluffy. Mix in the eggs until combine. Slowly mix in the peanut butter and vanilla.
- Pour in the gluten free flour, baking soda and sea salt. Mix until just combine – don’t over mix.
- Add in the oatmeal and chocolate chips. Mix until just combine.
- Using a cookie scoop, scoop 9-12 cookies per baking sheet. Bake 1 sheet tray at a time for 9 minutes. Remove from the oven and remove from the baking sheet tray to a drying rack. Sprinkle with sea salt, if desired. Repeat until all the cookie dough is used (or see notes).
Notes
Make sure when buying peanut butter, that you are just buying peanuts and salt. There should be zero added ingredients. So many brands add sugar – you DON’T need it.
I used Enjoy Life Mini Chocolate chips in this recipe.
I only baked 1/2 of the cookie batter. I scooped the rest into cookies and placed on a baking sheet tray and froze them for 1 hour. Remove the frozen cookie dough balls and store in a ziploc bag or glass container in your freezer for up to 1 month.
- Prep Time: 10
- Cook Time: 9
- Category: cookies
- Method: oven
- Cuisine: dessert