Gluten Free Oatmeal Peanut Butter Cookies

Peanut butter and chocolate are such a classic dessert combination.  I had recently purchased some Gluten Free Rolled Oats from Trader Joe's and one evening I had a hunkering for some cookies.  On the bag there was a recipe for cookies so I thought I'd try it out.  But when I began making the batter, the butter/sugar mixture was not coming together well.  So I made some fairly substantial changes such as: doubling the butter, adding in baking powder instead of soda, doubling the vanilla extract, adding in almond meal flour, and also the addition of peanut butter chips. These cookies turned out to be tender, dense, and rich in flavor.

The Ingredients:
Makes approximately 24 cookies

1/2 Cup Organic Unsalted Butter, softened
3/4 Cup Evaporated Cane Juice Sugar
3/4 Cup Organic Brown Sugar
2 Teaspoons Vanilla Extract
1 1/4 Tea Baking Powder
1 Cup Organic Creamy Peanut Butter
2 Eggs
1/2 Cup Almond Meal Flour
3 Cups Gluten Free Rolled Oats
1 Cup Peanut Butter Chips
3/4 Cup Mini Semi-Sweet Chocolate chips

The Steps:
Preheat Oven to 350 degrees

1) In a large mixing bowl cream the butter and sugars together.  Then add in the peanut butter, eggs, baking powder and vanilla extract and beat until thoroughly mixed.

2) Add in the Almond Meal and Rolled Oats and stir well to combine.  Add in the peanut butter chips and mini chocolate chips.

3) Using a spoon or a cookie scoop, drop batter on a lightly greased baking sheet.  Bake at 350 degrees for about 14-18 minutes.  Please make sure to check cookies on the early side as every oven can bake differently.  I typically set my timer for 2 minutes prior to the least amount of time given.