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Gluten Free Chocolate Peanut Butter Snack Cookies | The Recipe ReDux

A gluten-free chocolate peanut butter cookie that you can enjoy as a snack – dietitian approved!

  • Yield: 16 cookies 1x

Ingredients

Scale
  • 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

Instructions

  1. 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).
  2. In a medium mixing bowl, stir together oat flour, sugar, baking soda and salt.
  3. 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.
  4. Form dough into 16 balls, then flatten with a spatula until about 1/2-inch thick.
  5. 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.
  6. IF NOT FREEZING: Place cookies on parchment paper. Bake in 350-degree oven for 11-13 minutes until tops appear dry.
  7. Remove from oven and let cookies sit on baking sheet for 10 minutes before transferring to wire cooling rack to fully cool.
  8. 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.