Sincerely Carolina

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peanut butter oatmeal chocolate chip cookies

by sincerelycaroline

ingredients

makes 16 cookies; from Carol Fenster, Ph.D.

2 cups gluten-free rolled oats
1/3 cup evaporated cane juice
1/4 cup packed light brown sugar
2 Tablespoons cornstarch
3/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter or vegan buttery spread, at room temperature (not melted)
1/4 cup creamy or chunky peanut butter
1 teaspoon pure vanilla extract
1/3 cup milk of choice
1/2 cup chocolate chips

NOTES: I made my cookies vegan by using vegan granulated sugar, vegan light brown sugar, Earth Balance Buttery Spread, So Delicious Unsweetened Coconut Milk), and Enjoy Life Semi-Sweet Chocolate Mini Chips. I also nixed the xanthan gum (my stomach can be a little funky with gums) and subbed arrowroot starch for cornstarch. Lastly, if you don’t like peanut butter just take it out of the recipe and you’ll have yourself some plain ol’ (albeit yummy) Oatmeal Chocolate Chip Cookies!

directions

(1) Place a rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a 19 x 13-inch baking sheet (not nonstick) with parchment paper.
(2) In a food processor, pulse the oats, evaporated cane juice, brown sugar, cornstarch, xanthan gum, cinnamon, baking soda, and salt 10 times to partially grind the oats and blend the ingredients. Add the butter, peanut butter and vanilla, and process until the mixture is crumbly. Add the milk and process until the milk is blended in. Add the 1/2 cup of chocolate chips and pulse until blended. Massage the dough into a smooth ball with your hands. Shape half of the dough into 8 balls with your wet hands, 1-1/2 to 2 Tablespoons each, and place them at least 2 inches apart on the baking sheet. Flatten with a spatula to 1/2 inch thick.
(3) ALTERNATIVE TO #2: In a food processor or high speed blender, pulse 1-1/2 cups of the oats to partially grind the oats. In a medium bowl, add the partially ground oats, remaining 1/2 cup of oats evaporated cane juice, brown sugar, arrowroot starch, cinnamon, baking soda and salt, stirring the ingredients until thoroughly combined. Add the butter, peanut butter and vanilla, stirring through the dry ingredients. Add the milk and stir until thoroughly combined. Fold in the chocolate chips. Shape half of the dough into 8 balls with your wet hands, 1-1/2 to 2 Tablespoons each, and place them at least 2 inches apart on the baking sheet. Flatten with a spatula to 1/2 inch thick.
(4) Bake until the cookies are lightly browned around the edges, about 12 to 15 minutes, Do not overbake, Remove the cookies from the oven and place the baking sheet on a cooling rack. Finish cooling the cookies on the baking sheet on a wire rack for 10 minutes. Transfer the cookies to the wire rack to cool completely. Repeat with the remaining dough to make another 8 cookies.