| | Directions | | Preheat oven to 350°. In medium bowl, combine flour blend, xanthan gum and oatmeal. Mix well and set aside. In large bowl with mixer at medium speed, beat peanut butter and butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture; beat until well blended. Add remaining ingredients. Stir until combined. Drop dough by tablespoonfuls or use cookie scoop 2 inches apart onto parchment lined cookie sheets. Bake 15 minutes. Cool 2 minutes on baking sheet before removing to cooling rack. Will be soft when baked, but will be crisp when cooled. Store in tightly-covered container or freeze. |
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| Ingredients | | - |  | 1 cup butter |
| - | | 1 cup peanut butter |
| - | | 1 cup white sugar |
| - | | 1 cup Brown Sugar |
| - | | 1 cup raisins |
| - | | 1 cup chopped nuts |
| - | | 1 cup Coconut |
| - | | 1 cup chocolate chips |
| - | | 1 cup Sweet Rice Flour Blend |
| - | | 1 cup gluten free oatmeal |
| - | | 1 teaspoon xanthan gum |
| - | | 2 Eggs |
| - | | 1 tablespoon vanilla |
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