Better Nut Butter Cookies

gluten-free

• 1/2 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 cup of nut butter, your choice
• 1 large egg
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free semi-sweet, milk or white chocolate morsels
• Coarse sea salt for sprinkling

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Place oats and baking soda in food processor or blender. Process until the texture is fine.
In a mixing bowl, use an electric mixer to beat the nut butter with the egg, brown sugar and vanilla. Gradually add the oat mixture, beating on low speed to incorporate. Stir in chocolate morsels.
For each cookie, drop 2 tablespoons of dough on prepared baking sheet. Flatten with palm of hand. Sprinkle each cookie with sea salt.
Bake in preheated oven for 8 to 10 minutes. Allow cookies to cool on pan for a couple of minutes. Transfer to wire rack and cool completely.
Makes 18 to 20 cookies.

Sue’s Tips

Justin’s Maple Almond Butter is my favorite to use for these cookies. You’ll find it in most grocery stores in the natural and organic section.
If you’ll be serving these cookies to those who must stay gluten-free, be sure to use certified gluten-free rolled oats.
For a sweeter cookie, you can use up to 1 cup of brown sugar.