This recipe is tested using natural nut butter, not the shortening filled, sugary variety :)
Servings: 4 doz
Prep Time: 20 minutes
Cook Time: 10-12 minutes
227g unsalted butter
225g organic sugar
150g dark brown or muscovado sugar
250g natural nut butter, like peanut, almond, cashew or nut-free sunflower or pumpkin butter
2 eggs, preferably free range organic
1 tbsp good quality vanilla
84g light buckwheat flour
56g almond flour
56g arrowroot flour
53g flax meal, preferably freshly ground
100g old fashioned gluten free oats or you can sub with quinoa flakes
1-1/2 tsp baking soda
3/4 tsp sea salt
350g gf chocolate chips
Pre-heat oven to 350 degrees
In a stand mixer with paddle attachment or bowl with hand mixer, cream the weighed out* butter and sugars until light and fluffy. Add the peanut butter and cream in well.
Add eggs one at a time and cream fully after each one, then add vanilla.
Weigh out all flours, baking soda and salt in a bowl, I zero out after each addition of flour.
Add the flour to the bowl and stir on low until completely combined.
Weigh out the oats and chocolate chips in the same bowl you used for the flours. Add oats and chips and stir until combined.
I use a 2" scoop and do 12 scoops onto a parchment lined cookie sheet.
Bake for 10-12 minutes depending on how soft or firm you like your cookie. I often do half soft and half firm for dunking in my coffee :)
* I place my mixing bowl right on the scale, then zero out, then add the butter, zero out and then add the sugar. You can put the bowl back on the scale after you cream butter and sugar to weigh the nut butter. Way less mess.