Last night Rhett asked to make cookies together. I thought it would be a fun time to experiment with making a sweet snack that is gluten free and dairy free so our whole family could enjoy it. The recipe turned out really well but I always like to test a recipe a few times before sharing. I made two more batches today and I am confident that this one is a winner!
It isn’t veggie-packed like many of my recipes are, but it also isn’t full of the refined sugar and saturated fat than many cookies are. If you don’t need gluten free in your home, you can use whole wheat flour and regular rolled oats. If you don’t need dairy free, you can use regular dark or semi-sweet chocolate chips. I hope you enjoy it as much as we have!
Peanut Butter Oatmeal Cookies
3/4 cup coconut sugar
1 tsp. vanilla extract
1 cup smooth natural peanut butter
1 cup gluten free all-purpose flour (I used the Bob’s Red Mill one)
1.5 cups gluten-free rolled oats (I used the Quaker ones)
1 tsp. cinnamon
1 tsp. gluten free baking powder (optional)
3/4 cup dairy free chocolate chips (optional – I used the Enjoy Life brand)
1) Turn oven on to 375 F.
2) Peel and mash the banana. Then add coconut sugar, egg, peanut butter, and vanilla and cream them together.
3) In a separate bowl combine flour, oats, cinnamon, and baking powder. Then add these into the liquid mixture.
4) Once a uniform cookie batter is formed, add the chocolate chips and stir them in.
5) Place batter onto cookie sheet in quantities of about 1.5-2 Tbsp rolled unit balls and then flattened to the shape of a cookie.
6) Bake for 12-14 minutes, or until golden brown on the edge and remove from baking sheet. The second pan of cookies will likely cook a few minutes faster than the first.