Gluten-Free Oatmeal-Bacon-Chocolate Chip Cookies

These gluten-free cookies will amaze everyone in your family! MORE+ LESS-

By Betty Crocker Kitchens

April 15, 2015

cup almond butter

3/4

cup packed brown sugar

egg

1/2

teaspoon baking soda

1/4

teaspoon salt

cup Gluten Free Chex™ original quick cook oats

slices gluten-free bacon, crisply cooked, diced (about 1 1/4 cups)

1/2

cup miniature chocolate chips

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1

Heat oven to 350°F.
2

In large bowl, stir together almond butter, brown sugar, egg, baking soda and salt. Stir in oats, bacon and chocolate chips.
3

Shape dough into 1 1/2-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Flatten slightly.
4

Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.

Shape cookies fast by using a cookie scoop.
Substitute peanut butter for almond butter to satisfy the peanut lovers in your house.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.