Oatmeal Peanut Butter GF chocolate chip cookies

Recipe from Annie McAferty

adapted from the Sprouted Kitchen cookbook

This recipe calls for oat flour. To get the desired amount of oat flour in this recipe, you can put     1¼ cup old fashioned oats in the blender and blend it up until it resembles flour. It also requires you chill the dough, so you need a little patience and thinking ahead when making these cookies.

½ cup butter, softened to room temperature

¼ cup brown sugar

¼ cup white sugar

1 egg

2 TBSP honey or agave

1 cup creamy natural peanut butter

1 ⅓ cup oat flour* (see above)

½ tsp baking soda

½ tsp salt

1 cup semisweet chocolate chips

Cream the butter and sugars together. Add the egg, honey or agave, and peanut butter and mix until well combined. Add dry ingredients to wet ingredients and stir until just combined. Mix in chocolate chips. Chill in the fridge one hour.

Preheat the oven to 350 degrees.

Roll the dough into 2 inch balls and place them on a baking sheet 2 inches apart. Bake, rotating the pans halfway through for 8-10 minutes, until the outer edges turn golden. Transfer to a cooling rack and enjoy with a scoop of vanilla ice cream or all by themselves.