Yesterday I made ‘Gluten-Free Oat Peanut Butter Blossom Cookies’ to finish up the remaining Hershey’s Kisses I had left in the pantry ~ and the cookies turned out perfectly ~ delicious and nutritious!
After making a standard recipe the day before for ‘Gluten-Free Peanut Butter Blossom Cookies,’ I decided to mix things up and use my favorite gluten-free cookie combination of oats, peanut butter and chocolate, and created my own recipe in the process.
I like to incorporate oats into most of my recipes as long as it isn’t a cake that has to rise very high, as oats are hearty, heart-healthy and a perfect match for gluten-free recipes.
Combine together in order:
1/3 cup of sugar
1/3 cup of light brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon Pure Maple Syrup
1 cup creamy peanut butter
1.5 cups of oat flour (I pulse my own rolled oats in the food processor)
Once everything was combined together, I placed the mixing bowl in the refrigerator for 5 minutes as the dough was a bit sticky to start with, but it firmed up nicely by the time I finished portioning out the cookie dough.
I used a small 1″ cookie scoop to portion out the cookie dough, baked them at 350 deg F for 10 minutes, and inserted the Hershey’s Kisses right after taking the cookies out of the oven. This recipe made 40, 2″ cookies ~ enjoy! ☼ 🙂