Nutter Butter Chocolate Chip Cookies (Edit recipe)

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If you are looking for a delicious cookie recipe that is simple and calls for minimal ingredients, this one is it. This nutter butter chocolate chip cookie is dairy free, gluten free and egg friendly! This means that they are perfect for anyone and everyone. I hope you enjoy them!

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PREP TIME

10 minutes

COOK TIME

12 minutes to 15 minutes

INGREDIENTS

Serves: 8-10

Ingredients

1 cup Gluten Free Rolled Oats
0.5 cup Almond Flour
0.25 cup Tapioca Starch
0.75 cup Cane Sugar
1 tsp Baking Soda
1 cup Creamy Peanut Butter
0.5 cup Unsalted Butter, Kite Hill Foods Dairy Free
1 cup Baking Chocolate Chips
1 Tbsp Agave Nectar (Syrup)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Pre heat your oven to 350 degrees and line a baking pan with parchment paper.
2. In a large mixing bowl, add in the oats, almond flour, tapioca flour, cane sugar and baking soda. Set aside.
3. In a small bowl, add the butter and peanut butter. Mix together and pour into flour mixer. Whisk together until the cookie dough forms. Fold in chocolate chips.
4. Scoop the cookie dough onto the baking sheet. Place in the oven.
4. Bake for 12-15 minutes or until golden brown. Enjoy!

Notes

I used enioyful foods chocolate chips to make them completely dairy free!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	552
Fat:	44 g
Carbohydrates:	45 g
Protein:	18 g
Cholesterol:	30 g
Sodium:	225 mg
Fiber:	7 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.