My wife found a gluten-free recipe for me to try called ‘Flourless Peanut Butter Oatmeal Chocolate Chip Cookies’ at ‘Build Your Bite dot com’ – so I gave it a try.  The recipe calls for maple syrup, which we didn’t have enough of to use, so I substituted honey instead as an option the recipe mentioned.  If I make this recipe again I’ll stick with the maple syrup, as I’m a great fan of chocolate chip cookies and maple syrup, but I’m not such a fan of the flavor of honey in chocolate chip cookies.

The peanut butter and honey combination made the cookie dough extremely sticky to handle, so I added more rolled oats and some oat flour to make it workable – with little effect.  I rolled out 1.5″ sticky dough balls in my hand and baked them off, but they didn’t spread out much while baking, so I tapped them down a little with a spatula to spread them out a little once they were out of the oven.

Although these cookies were delicious right after baking, and when eaten right out of the freezer, I found they absorbed too much moisture at room temperature.  So now I only eat these cookies from the freezer, which is my favorite way to enjoy chocolate chip cookies anyway.  This batch with the extra oats made 27, 2.5″ cookies – here’s a couple of photos, enjoy!