These cookies are awesome, and just HAPPEN to be gluten free because they are made with oats and contain no flour. This recipe is closely related to the Trader Joe's version, with a couple tweaks I found on Make it Naked. Full of fiber, protein and chocolate!, they are the perfect treat to pack for energy burning pursuits like hiking, biking, paddling, etc. (although I can tell you from experience that half of them may disappear during the car ride there.... )
peanut butter oatmeal chocolate chip cookies (makes about 4 dozen)
1/4 cup butter (1/2 stick)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
pinch of nutmeg
1 cup peanut butter (I used natural creamy pb)
3 cups rolled oats
6 oz chocolate chips (I used dark chocolate chips)
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F or 180 degrees C.
Cream together butter and sugars with electric mixer. Add eggs, vanilla, baking soda, cinnamon, salt and nutmeg and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and walnuts using a large wooden spoon until combined.
With a teaspoon, drop a spoonful of dough for each cookie onto a greased or wax paper-covered cookie sheet.
Bake for 10-12 minutes until lightly browned on the edges. Remove from the oven and let cool slightly before transferring from the pan. Then, with a spatula, scrape the cookies from the pan and let cool completely on wax paper or wire rack.
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