½cdairy free butter, slightly softened but not meltedsuggestions in post
1½cbrown sugar, packed
3eggs, room temperature
4½cgluten free old fashioned oatssuggestion in post
1cdairy free semi-sweet morselssuggestion in post
1cNo Whey Foods Choco NoNo's4, 1.6 oz packages
Preheat the oven to 350° F. Line two cookie sheets with parchment paper.
Then in a large bowl combine the peanut butter, dairy free butter, brown sugar, and granulated sugar. Stir well.
Next, add in the eggs and vanilla extract; combine.
Now add in the gluten free oats and baking soda. Add in the oats 1 cup at a time to make it easier to stir and less messy. This cookie dough will be thick.
After everything is well mixed, add in the dairy free chocolate morsels and NoNo candies. Stir well.
For medium-sized cookies place 2 rounded tablespoons of dough on the parchment paper. Shape cookie into a semi-flat circle. These cookies do spread out so I recommend placing 8 cookies at a time on a standard-size cookie sheet.
Bake for 13 or so minutes. Remove from the oven and allow cookies to cool on the baking sheet about 5 minutes before transferring to a cooking rack.
Use the same 2 pieces of parchment paper for the whole recipe.
Place cookies in an airtight container on the countertop for up to a week or transfer to the freezer for up to 3 months.