Gluten-Free Oatmeal Trail Mix Cookies
Your traditional oatmeal cookies recipe just got easier, tastier, and is now gluten-free. Try our unique spin on peanut butter oatmeal cookies, oatmeal trail mix cookies. Crunch and adventure away!
- 1/2 cup Peter Pan® Natural Creamy Peanut Butter
- No-Stick cooking spray
- 1 cup gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup vanilla or flavored granola
- 2 tbsp chia seeds
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate morsels
Preheat oven to 350°F. Spray 2 large baking sheets with cooking spray. Stir together dry ingredients (oat flour, baking powder and salt) in a bowl.
Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in Peter Pan®peanut butter, egg and vanilla until smooth, about a minute. Reduce speed to low and beat in flour mixture until blended.
Stir in granola, chia seeds, dried fruit and chocolate. Divide and shape cookie dough into 2-tablespoon balls and place on baking sheets 2-inches apart. Spray the palm of your hand with cooking spray and flatten each ball into a 2-inch disk.
Bake cookies in batches 12 to 15 minutes, until lightly browned. Cool completely on a wire rack.
Store cookies in an airtight container for up to 3 days.