These might just be my favorite gluten-free cookie recipe so far. They are the perfect texture (fluffy and slightly chewy), and weren't overwhelmingly peanut buttery (or almond butter in my case). You could even throw in some nuts and shredded coconut to make them cowgirl cookies. Giddy up!
Ingredients
⅔ cup rolled oats
1 teaspoon baking soda
1 cup almond butter
⅔ cup brown sugar
2 eggs
1 ½ teaspoon vanilla
⅔ cup chocolate chips
Preheat oven to 350ºF. Mix together the oats and baking soda; set aside.
In a large bowl, beat almond butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart.
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown.
Original Recipe: http://tastykitchen.com/blog/2013/05/flourless-peanut-butter-oatmeal-chocolate-chip-cookies/
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