Gluten-Free Cinnamon Peanut Butter Chocolate Chunk Cookies

Cooking for a crowd can often pose a lot of challenges, not only are you dealing with different tastes and appetites, but these days there are also often a multitude of dietary restrictions. That was definitely the case this past weekend where I found myself preparing meals for a group of women that ranged from vegan to omnivore with a smattering of gluten and dairy intolerances and shellfish allergies in between.

A challenge? Definitely. Impossible? Not for me!

This is the recipe for Gluten-Free Cinnamon Peanut Butter Chocolate Chunk Cookies that I created for the trip.  Made with gluten-free oats (I used Bob's Red Mill), natural peanut butter, and chunks of 70% chocolate that I broke by hand, they were absolutely heavenly!

Even better? The recipe is so simple that it takes mere minutes to throw together and bake. Even better? You'll only need one bowl and a spoon to mix it with (I didn't even pull out the mixer for this one)!

If the results I had with these this past weekend are any indication, they will be a hit with everyone, gluten-free or otherwise. I actually had to make two double batches of these cookies over the weekend because they disappeared so quickly.

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Gluten-Free Cinnamon Peanut Butter Chocolate Chunk Cookies
Makes about 2 dozen

Print this Recipe

Ingredients
3 cups gluten-free oats (such as Bob's Red Mill)
1/2 cup raw sugar (or use granulated white sugar)
1/2 cup natural peanut butter (look for an unsweetened variety), room temperature
1 1/2 tablespoons ground cinnamon
1/2 teaspoon Kosher salt
1 teaspoon baking powder
2 eggs, whisked
4 tablespoons butter, melted
1 3-4oz bar 70% chocolate, broken up into small chunks

Directions
Preheat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper or silpat and set aside.

Combine the oats, sugar, peanut butter, cinnamon, salt, and baking powder in a large bowl and stir well until combined. Beat in the whisked eggs and melted butter and stir until batter is evenly mixed. Fold in the chocolate chunks.

Drop 2 tablespoon-sized amounts of batter about 2 inches apart on the baking sheets, using a damp finger to flatten slightly. Bake in preheated oven for approximately 12-15 minutes or until golden on top.

Transfer cookies to a cooling rack and let cool completely.