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Gluten-Free Chocolate Peanut Butter Chip Cookies

I like to freeze the formed cookies before baking them by placing the entire baking sheet in the freezer, then storing the frozen cookies in a Ziploc bag. That way, I can pull out a few cookies and bake them in the toaster oven for my kids and they're fresh.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 27 cookies

Ingredients

  • 5 tablespoons organic butter
  • 1/3 cup organic low-fat yogurt
  • 1/2 cup organic brown sugar
  • 1/4 cup organic cane sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup oat flour I finely ground quick cooking oats in my food processor
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter chips

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat liner.
  2. Cream together butter, yogurt, brown sugar and cane sugar in a large bowl. Add egg and vanilla and mix well. Combine oat flour, cocoa powder, baking soda and salt; stir into creamed mixture. Fold in peanut butter chips. Drop onto lined baking sheets by heaping teaspoons. Bake 8-10 minutes until set. Cool on wire rack.