¼ to ½ cup brown sugar (I used ¼ for lightly sweet cookies, use ½ C if you want sweeter cookies)
1 teaspoon baking soda
1 teaspoon gluten-free vanilla extract
¼ cup Chex gluten-free instant oats or other instant gluten-free oats of choice
2 large eggs
Heat oven to 350F.
In a large bowl, combine all of the ingredients until well combined. Roll dough into 15 balls, a little more than 1-inch in diameter. Use a fork sprayed with cooking spray to press a criss-cross pattern into the tops of the cookies.
Bake on cookie sheet sprayed with cooking spray 8 minutes or until edges are set and just golden brown. Cool 5 minutes on baking sheet. Cool completely on wire cooling rack, about 10 minutes.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/06/gluten-free-healthy-oatmeal-peanut-butter-cookies.html