Gluten and Refined Sugar Free Chocolate Chip PB Cookies

My aunt gave me this chocolate chip cookie peanut butter oat recipe a while ago and it's by far my favorite cookie.  They taste the best on a road trip.  Don't know why that is, but now I have to make them for every road trip we take.  Guess what? We have a road trip coming up!  Over the years, I have tried making these cookies to suit those with certain diet restrictions.  I originally made them gluten free and they were just as delicious! And for some reason, you feel like you can eat more because they are gluten free.  This time, I made them gluten and refined sugar free.  Guess what? They turned out great! They are a little less sweet than the original recipe (you're taking out a cup of white sugar and a cup of brown sugar and replacing it with 1/2 cup honey), but they are soooo good! Great for road trips because they aren't completely terrible for you and they are pretty filling.  I'm so excited for our road trip just so I can eat more of these cookies! 

P.S. I totally wasn't planning on using this photo, but it's the only one I had... as you can tell, my silicon baking mat is loved. 

Gluten and Refined Sugar Free Chocolate Chip PB Cookies
Makes: 48 cookies

Ingredients:

1/2 cup butter   
1/4 cup coconut oil 
1/2 cup raw honey

1 cup organic creamy peanut butter (make sure there is no added sugar)

2 tsp. vanilla

2 eggs

2 1/2 cups oat flour (I just grind up gluten free oats in a blender until powdery)

1 cup gluten free oats

2 tsp. baking soda

1/2 tsp salt

2 cups homemade refined sugar free chocolate chips

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, stir together the oat flour, oats, baking soda and salt.  Set aside. 

In another large mixing bowl, cream together the butter, honey, peanut butter, vanilla and eggs. Add in the dry ingredients and mix until blended. Add in the chocolate chips and mix until everything comes together. 

Blob by the tablespoonful onto a baking sheet and flatten.  Bake at 350 for 8-11 minutes.  Remove from oven and let cool on baking sheet.  Move to a cooling rack to harden. (may take longer to harden because of the honey) Enjoy!