This cookie is made with the delightful combination of peanut butter, oatmeal, and oat flour. The result is a gluten-free, melt-in-your-mouth cookie that is rich, with a smooth texture. They remind me of a classic Girl Scout cookie– the Do-Si-Dos.
Gluten-Free Double-Oat Peanut Butter Cookies
Chilling Time: Overnight
Makes about 50 cookies
1 1/3 cups gluten-free oat flour (155 grams)
1 teaspoon fine sea salt
1/2 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature (85 grams)
1/2 cup granulated sugar (100 grams)
1 large egg, room temperature
3/4 cup unsalted, creamy peanut butter (192 grams)
1 teaspoon pure vanilla extract
1/4 cup rolled oatmeal (24 grams)
In a medium bowl, sift together flour, salt, and baking powder. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat butter and sugar for 1 to 2 minutes, until light and fluffy. Add egg. Beat for 2 to 3 minutes, until fluffy. Add peanut butter and vanilla. Beat to combine. Set mixer speed to low. Gradually add flour mixture. Mix until just combined. Stir in oatmeal. Cover, and chill overnight, for flour to hydrate.
Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.
Using a small cookie scoop, such as #100, form 1 3/4 teaspoons of dough into 3/4-inch balls. Place them on prepared sheets, spacing about 1 inch apart. Flatten to 1/3- to 1/4-inch thickness. Bake for 10 to 14 minutes, until golden brown and edges are a shade darker. Cool for 2 minutes on cookie sheets. Transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container, at room temperature, for up to 5 days.