By Jessie Lehail,
Special to The Post

With great trepidation, I offer this recipe to suit the gluten free peanut butter cookiedom. I love baking easy recipes, particularly ones that have a few ingredients that can produce endless variations. With a few ingredients, these oatmeal chocolate peanut butter cookies are the epitome of a minimum effort, maximum reward. 
I can easily whip up a batch of these cookies. They impress friends while feeding an army of them - even the ones currently on gluten free diets.
These cookies take all of about 7 minutes, at most. Then they are dropped on a parchment paper lined baking sheet and baked for about 10 minutes at 350F. 
These cookies are really about peanut butter intensity that melds with gluten free oats, some spice and sweetness with a handful or two of the darkest of diary-free dark chocolate chips. These cookies are peanut butter chocolate heaven. One problem: it’s near impossible to eat just one. My advice: eat, in a comfy armchair, bowlful on your lap. 

Flourless Peanut Butter Chocolate Oatmeal Cookies

• 3/4 old-fashioned rolled oats (gluten-free)
• 1/2 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 tablespoon ground flax seeds + 3 T water, set aside for 3-5 minutes
• 1/2 cup peanut butter 
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons mini dark chocolate chips (dairy-free)

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
Whisk together oats, cinnamon, cardamom, ginger, and baking soda. Combine ground flax and water, peanut butter, sugar, and vanilla extract. Pour into oat mixture and stir until combined. Fold in chocolate chips until distributed. Bake 8-10 minutes. Cool on pan for 2 minutes before moving to cooling rack to cool completely.

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.