cookie - Peanut Butter Cookies with Oatmeal

By tinathorn

Ingredients

• 3/4 cup xylitol (birch derived is healthier than corn derived)
• 1/2 cup natural creamy or crunchy peanut butter
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 3/4 teaspoon pure vanilla extract
• 1 1/4 cups gluten free oats

Details

Servings 15
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat oven to 350°F.
Add xylitol and baking powder to a bowl; whisk together well.
Add peanut butter; mix well.
In a separate bowl, add egg and vanilla; whisk well; add to peanut butter mixture and combine.
Using a rubber spatula, fold in oats until evenly distributed.
Measure 1/8 cup (2 Tablespoons) of dough and roll into a ball or form from measuring cup. Flatten dough to almost 3" wide with palm of hand atop a parchment or oiled baking sheet. Space about 2 inches apart.
Bake for 14-15 minutes.
Allow the cookies to cool for 3-5 minutes and then transfer to a cooling rack until completely cooled.
Tips

If using unsalted peanut butter add 1/4 teaspoon sea salt.