1.5 cups flour (I use Bob’s Red Mill G.F. Baking Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 cup organic pure cane sugar
1 cup packed organic brown sugar
2 sticks butter (1/2 pound)
1 cup smooth peanut butter (I use the natural kind, all nut, no sugar)
1 Tbsp Vanilla (g.f)
2 cup quick-cooking gluten free oats (bob’s red mill gluten free oats)
Combine flour, baking soda & baking powder in a bowl.
Beat together white sugar, brown sugar, butter, peanut butter and vanilla in a large bowl. Add egg and beat well. Stir in flour mixture. Add oats and stir until combined. Cover and chill dough for at least 2 hours (it’s sticky)
Preheat oven to 350 degrees
Parchment cover 2 baking sheets. Drop heaping teaspoons of dough, spacing about 1 inch apart, onto prepared sheets. Flatten mound into 1/4-inch thick rounds.
Bake about 10 minutes. Let stand 1 minute, then transfer cookies to a rack to cool completely.
Filling/Frosting (these are great as sandwich cookies):
2 cups powdered sugar
1 cup peanut butter
6 Tbsp butter
1/4 cup heavy whipping cream (can use non dairy creamer)
Beat together powdered sugar, peanut butter and butter until combined. Slowly add cream and whip until light and fluffy.
Spread filling onto half of cooled cookies then top with other half to form sandwiches. Or frost open faced.
PS- These freeze perfectly!