Cassava Flour Peanut Butter Oat Cluster Cookies
Soft flourless gluten-free peanut butter cookies made with cassava and oat flour. These cookies have something special in every bite.
Servings: 24 Cookies
Calories: 204kcal
Ingredients
- 1/2 cup Butter ~ softened
- 1 cup Peanut Butter ~ natural or regular
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar ~ slightly packed
- 1 Lg Egg
- 1 tsp Pure Vanilla Extract
- 1 tsp Milk ~ add 1 tsp more if too dry to form
- 1 cup Cassava Flour
- 1/4 cup Oat Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder ~ corn-free if needed, see notes
- 1/4 tsp Salt ~omit if desired
- 1/3 cup Peanut Butter Chips ~ substitute with allergy-friendly semi-sweet chocolate chips for nut-free
- 1/3 cup Chopped Mini Peanut Butter Cups ~ dairy-free if needed
- 1/3 cup Cocktail peanuts ~ optional
- 1/3 cup Reese's Pieces ~ omit for nut-free
- 24 pieces Peanut Butter M&Ms ~ omit for nut-free
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper or silicone liners.
- Mix together butter, peanut butter, and sugars.
- Add egg, vanilla extract, and milk. Mix well.
- Stir in Cassava and oat flours, baking powder, baking soda, and optional salt.
- Add the chips, nuts, and candy (except the peanut butter M&Ms) and stir well.
- Drop 2 tbsp of dough for each cookie on the prepared cookie sheet, leaving some space between, as they will spread while baking. Place a peanut butter M&M on top of each cookie and gently flatten to half the size.
- Bake for 9-10 minutes. Remove from oven and let rest before transferring cookies to a cooling rack.
- Freeze for longer storage.
Notes
**Substitution Ideas:
• Peanut butter chips ~ substitute semi-sweet or dark chocolate allergy-friendly chocolate chips for peanut & dairy-free.
• Chopped mini peanut butter cups ~ Justin’s Dark Chocolate Peanut Butter Cups are dairy & gluten-free. For peanut-free, substitute with sunflower seed butter cups
Corn-free baking powder
• Cocktail peanuts ~ optional
• Peanut butter M&Ms ~ omit for peanut-free
I’ve also substituted chopped toffee for peanut butter cups. I sprinkle the chopped toffee on top of each cookie before baking; it’s a delicious option. All the candies I list in this recipe are gluten-free but not dairy or egg-free.
Nutrition
Serving: 1Cookie | Calories: 204kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 137mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg