PEANUT BUTTER CHOCOLATE CHIP BREAKFAST COOKIES from Bob’s Red Mill Everyday Gluten-Free Cookbook

Makes 30 gluten-free cookies (I’ve included notes for non-gluten-free cookies, too)

1 1/2 cups certified GF quick-cooking rolled oats (for non-gluten-free, use regular quick-cooking rolled oats)
1 cup amaranth flour (for non-gluten-free, use all-purpose unbleached flour)
1/2 teaspoon GF baking powder (for non-gluten-free, use regular baking powder)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs, lightly beaten
1/2 cup unsweetened peanut butter (for non-gluten-free, use your favorite peanut butter)
1/4 cup liquid honey, pure maple syrup, or brown rice syrup
3 Tablespoons melted virgin coconut oil
1 teaspoon GF vanilla extract (for non-gluten-free, use regular pure vanilla extract)
2/3 cup GF semi-sweet chocolate chips (for non-gluten-free, use regular semi-sweet chocolate chips)

Preheat oven to 350˚F. Line large baking sheets with parchment paper. In a large bowl, whisk together oats, flour, baking powder, baking soda, and salt. Stir in eggs, peanut butter, honey, coconut oil and vanilla until just blended. Gently fold in chocolate chips. Drop batter by 2 Tbsp. onto prepared baking sheets, spacing cookies 2 inches apart. With a metal spatula, flatten each mound to 1/2-inch thickness. Bake, one sheet at a time, in preheated oven for 12 to 15 minutes or until just set at the center. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely. Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Recipe used with permission | nancy-c.com