When my husband asked me to make him these cookies, I read the recipe and decided not to tell him they were gluten free.  They sounded delicious, and I didn’t want him to change his mind without trying them first.  I love to bake, but until I got pregnant, a little over a year ago, I really wasn’t into sweets, so I didn’t bake as much as I wanted too.  I probably should stick to that, because, now I can eat the whole batch before Doug gets home…thank goodness for burning calories by breast feeding!

As I was pouring the maple syrup I was thinking, these are expensive cookies! But it makes a huge amount, and they are totally worth it!

 

And making my own flour out of oats…….who knew?! I wasn’t sure how it was going to turn out, but they came out wonderful!

 

 

 

 

 

 

 

I always just grab the last of a couple bags of chocolate chips that I have in my baking drawer.  It actually works really well to have different shapes and sizes of chips in these cookies.  I use an actual tablespoon and scoop it out with a regular spoon to make them all about the same size.  I think it works just as well as a tablespoon scooper!

 

 

Don’t over bake, seriously, 12 min here is PERFECT, not a second longer.

 

2/3 cup of peanut butter

2/3 cup of real maple syrup, not the high fructose corn syrup stuff, it gotta be the real deal

4 T butter, melted

1 large egg, room temp if you can remember to take it out in time…..

1 t vanilla extract

1/2 t baking soda

1/2 t baking powder

1/2 t salt, I like the saltiness, so I use kosher

1 1/4 cups old fashioned rolled oats, put in a food processor for 30 seconds to make flour!

1 1/2 cups old fashioned rolled oats, whole

2 cups of semi sweet chocolate, chips, big, small, chunks all of the above

Preheat oven to 350 degrees, with both racks in the middle

Line two baking sheets with parchment paper

Mix the peanut butter and maple syrup together and whisk in the melted butter, until well blended.

Whisk in that egg.

Whisk in the vanilla, baking soda, baking powder and salt.

Now using a spoon, stir in both the oat flour and the whole oats, and the chocolate until combined.

Drop by tablespoons on the prepared baking sheets.

Bake both sheets on the two middle racks for 6 minutes, and then switch the top and bottom and bake for 6 minutes more.  You want them to be just barely set, and only starting to turn golden brown along the edges.

Take out, and let cool completely on the baking sheets, eating at least two before anyone knows they are ready.