A gluten-free chocolate peanut butter cookie that you can enjoy as a snack – dietitian approved!
- 4.35 oz (about 1¼ cups) gluten-free oats (processed in food processor to a flour consistency)
- 3 tablespoons sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup natural peanut butter (or regular peanut butter)
- 8 oz (1 cup) vanilla or maple-flavored California yogurt, divided
- 1 teaspoon vanilla extract
- ¼ cup gluten-free mini chocolate chips
- 2 ounce California cream cheese or California mascarpone cheese
- ¼ teaspoon cinnamon
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. If you plan to freeze unbaked cookies, then cut paper into 16 squares (about 3×3 -inches each).
- In a medium mixing bowl, stir together oat flour, sugar, baking soda and salt.
- In a small bowl, stir together peanut butter, ½ cup yogurt and vanilla; mix into flour mixture. Sprinkle chocolate chips over dough and fold in.
- Form dough into 16 balls, then flatten with a spatula until about 1/2-inch thick.
- IF FREEZING: Place one cookie on each 3-inch piece parchment paper. Place cookies in stacks of 8 and place stacks in 2 zip-top freezer bags and freeze. When ready to bake, place on baking sheet. Bake in 350-degree oven for 15-18 minutes until tops appear dry.
- IF NOT FREEZING: Place cookies on parchment paper. Bake in 350-degree oven for 11-13 minutes until tops appear dry.
- Remove from oven and let cookies sit on baking sheet for 10 minutes before transferring to wire cooling rack to fully cool.
- TO MAKE FROSTING: Meanwhile, whisk together remaining ½ cup of yogurt and cream cheese (or mascarpone) and cinnamon. (Add a splash of California milk if need to thin.) Drizzle over cooled cookies.