Gluten Free Chocolate Chip Oatmeal Cookies

I do believe it's time for another dessert! Every Sunday, while I was in high school, I LOVED to make cookies! Now that I'm married to a non-eating dessert nerd...(jk honey about the nerd part, I'm glad you have self control.)  But, for those of us that don't mind a cookie every now and again here's another great recipe for you.  These peanut butter oatmeal cookies are easy to make and taste great dipped in soy milk or served with dairy-free ice cream (of which I'll post a recipe sometime soon!) Enjoy!

Gluten-Free, Dairy-Free Chocolate Chip Oatmeal Cookies
Adapted by jalene

Ingredients:

• 1 egg
  
• 1/3 cup sugar or organic evaporated cane juice sugar
  
• 1/3 cup brown sugar (organic if available)
  
• 1/3 coconut oil (not melted)
  
• 1/2 cup peanut butter (gluten-free)
  
• 3/4 tsp baking soda
  
• 1/2 tsp vanilla
  
• 1 and 1/2 cup Gluten-Free Oats
  
• 1/3 cup Gluten-Free, Dairy-Free chocolate chips or you could use raisins instead

Directions:

1. Whip the egg until slightly frothy. Add the oil and sugars and mix until creamy.
   
2. Blend in the peanut butter and vanilla.
   
3. Combine the baking soda and oats in a separate bowl then add to wet ingredients.
   
4. Stir in chocolate chips by hand.
   
5. Preheat oven to 350 degrees.
   
6. Allow dough to be in the refrigerator for at least 10 minutes.
   
7. Spoon 1 inch balls onto cookie sheet at least 2 inches apart. Dough will spread as it cooks.
   
8. Bake for 10-12 minutes. Be sure not to over bake as they will dry out. Allow cookies to cool for 5-7 minutes on pan then transfer to a cookie sheet.
   

Makes about 2 dozen.

Notes:

• If the cookies are falling apart while taking them off the pan, allow them to cool longer. 
  
• While the oats used for this recipe are gluten-free, some gluten-intolerant people may not be able to handle them. Check with your doctor if you have a concern before consuming.

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