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Hi, I'm Megan.  This is my space to share recipes that I have developed, as well as travel eats and anything that inspires me.

Gluten Free Peanut Butter Chunk Cookies

Gluten Free Peanut Butter Chunk Cookies

First things first:  I don't eat gluten free.  I love gluten.  A good crusty sourdough loaf makes my heart happy.  But I do eat a lot of foods that are naturally gluten free like potatoes and rice and oats, but thats not why I eat them, they just happen to be naturally gluten free.  Kind of like these cookies.  Gluten free, but with none of the weird flours or expensive binder/gum ingredients.   

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 This is what the cookies should look like just before going into the oven,

This is what the cookies should look like just before going into the oven,

My husbands favorite type of cookie is definitely peanut butter, with out contest.  While my personal favorite are oatmeal chocolate chip.  So I decided that I would combine our two favorites into one irresistibly chewy peanut butter cookie that is studded with chocolate chips and sure to be your new favorite combo.  And as an added bonus,  you can make a gluten free treat for that special celiac sufferer in your life without having to buy 10 different flours and stabilizers to hold them all together.  

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Gluten Free Peanut Butter Chunk Cookies

Yield: Approx. 14 Cookies

1/4 Cup Coconut Oil*, room temp (not rock hard, not liquid)

1/2 Cup Light Brown Sugar, packed

1/3 Cup Natural Smooth Peanut Butter**

1/4 Cup Agave Nectar 

1 1/2 tsp Vanilla Extract

1/4 Cup Unsweetened Applesauce 

2 1/4 Cup Old Fashioned Rolled Oats (I used Bob's Red Mill Gluten Free Old Fashioned Rolled Oats)

1/4 tsp Baking Powder

1/4 tsp salt

1/2 Cup Semi Sweet Chocolate Chips

1/2 Cup Roasted Unsalted Peanuts, Chopped

Method

In a large bowl, combine the coconut oil and light brown sugar with a spoon until well combined, with no lumps.  Into the bowl, add the peanut butter, apple sauce, and vanilla and stir well to combine.  Add the oats, salt and baking powder into the bowl and stir well.  Don't worry about over mixing.  Without gluten, over mixing isn't really possible.  You want to mix this batter for a solid two minutes.  

Next, cover and let the cookie dough rest on the counter for 45 minutes.  This is crucial.  The oats need a little time to soften and soak up liquid from the dough.  If you try to shortchange this resting time, the cookies will probably fall apart on you.

Pre heat your oven to 350* F.

After the dough has rested, add in the chocolate chips and chopped peanuts and stir well once more.  Scoop the dough onto a parchment lined baking sheet in 2-3 Tablespoons mounds, with the mounds being a couple inches apart from each other.  The dough will look like its falling apart on you here- don't freak out.  Now, wet your hands a little bit, and with damp hands, press the dough into a disc on the cookie sheet (shown above).  These cookies don't spread a lot, so pretty much how you press them our is how they will look when they are baked so keep that in mind.  

Bake at 350* for 15-18 minutes, turning the tray half way through.  The edges will be just starting to brown.  Let them cool on the baking sheets for 10 minutes before transferring to a wire cooling rack to completely cool.

*I used refined coconut oil, but virgin will work too and will definitely taste amazing,

**Make sure the peanut butter you used is natural and not the homogenized kind.  I haven't tested this recipe with the homogenized kind so I can't attest to the results.

Let me know how you like this recipe! Did you make them for yourself or for a GF friend?

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