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Ingredients

1/2 c butter, softened to room temperature (I use Earth Balance)
1 1/4 c brown sugar
1/2 c white sugar
1/3 c peanut butter
3 Flax “eggs”  (1 “Egg” = 1 Tbsp ground flax seed mixed with 2-3 Tbsp water)
2 tsp vanilla extract
1 1/4 c all-purpose GF flour (My favorite is Arrowhead Mills)
1 c. old fashioned GF whole oats
1/2 tsp. baking soda
1 c. dairy free chocolate chips (I use Enjoy Life)

Note: You can also add 3-4 Tablespoons brewer’s yeast. **Brewers’ yeast, when it’s a by-product of beer, is not considered gluten free. Brewers yeast nutritional supplements, however, can be made from either brewer’s yeast or sugar. If made from sugar, they are gluten free.

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Directions

Combine room-temperature softened butter with the sugars & stir. I do this by hand but you could cream them using a mixer if desired

Next, stir in peanut butter

Add the flax “eggs” and vanilla extract and stir

Next add the oats, baking soda, and flour (slowly) and stir. You should have cookie dough consistency here (if you don’t, add flour if its too wet or peanut butter if too dry)

Add the chocolate chips

Scoop golf size balls onto a cookie sheet & bake at 325 for 10-12 min. I bake mine at 350 for 15 personally.

EAT THEM ALL UP!!!!

**You can switch up the recipe by substituting Sunflower Butter for the Peanut Butter or Coconut Sugar for the White Sugar

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