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Gluten-Free Chocolate Peanut Butter Snack Cookies



– 4.35 oz (about 1¼ cups) gluten-free oats (processed in food processor to a flour consistency) – 3 tbsp sugar – 1/2 tsp baking soda – 1/4 tsp salt – 1 cup natural peanut butter (or regular peanut butter) – 8 oz (1 cup) vanilla or maple-flavored Real California yogurt, divided – 1 tsp vanilla extract – 1/4 cup gluten-free mini chocolate chips – 2 oz Real California cream cheese or Real California mascarpone cheese – 1/4 tsp cinnamon baking
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Heat oven to 350 degrees. Line a baking sheet with parchment paper. If you plan to freeze unbaked cookies, then cut paper into 16 squares (about 3x3 - inches each).

In a medium mixing bowl, stir together oat flour, sugar, baking soda and salt. In a small bowl, stir together peanut butter, ½ cup yogurt and vanilla; mix into flour mixture. Sprinkle chocolate chips over dough and fold in. Form dough into 16 balls, then flatten with a spatula until about 1/2-inch thick.

IF FREEZING: Place one cookie on each 3-inch piece parchment paper. Place cookies in stacks of 8 and place stacks in 2 zip-top freezer bags and freeze. When ready to bake, place on baking sheet. Bake in 350-degree oven for 15-18 minutes until tops appear dry.

IF NOT FREEZING: Place cookies on parchment paper. Bake in 350-degree oven for 11-13 minutes until tops appear dry. Remove from oven and let cookies sit on baking sheet for 10 minutes before transferring to wire cooling rack to fully cool.

TO MAKE FROSTING: Meanwhile, whisk together remaining ½ cup of yogurt and cream cheese (or mascarpone) and cinnamon. (Add a splash of California milk if needed to thin.) Drizzle over cooled cookies.

Credit: Serena Ball – Teaspoon of Spice

Per Order:

Makes 16 servings