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If you’re looking for a healthy recipe, you’re in the wrong place. These cookies are sinfully delicious–and they happen to be gluten free. We discovered that two in our family feel much better when avoiding most gluten, and so we altered our family’s diet the easiest way we knew how–we cut out gluten without adding in “gluten free products”.
Instead of learning how to make gluten free bread, we just quit eating bread. We gave up couscous, and substituted quinoa and brown rice. I buy a couple of inexpensive gluten free flours at our health food store, but I use them a few tablespoons at a time, as binding agents (think meatloaf or falafel).
While we don’t have cookies in our house on a regular basis, I did want to find something my kids could enjoy for special occasions and holidays. However, I didn’t want to mess with expensive or hard-to-find exotic ingredients. These cookies are really and truly delicious, easy to make, and you probably have the ingredients in your pantry already. This recipe calls for two cups of add ins–I used dried cranberries, white chocolate chips, and macadamia nuts, but you can use any kind of candy or dried fruits/nuts that you like in a cookie. If you are baking for someone sensitive to gluten, make sure all products are certified as gluten free.
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Prep: Preheat oven to 350 F, and grease cookie sheets. Let butter come to room temperature.
Step One: Combine one and a half cups of creamy peanut butter, one stick of softened butter, 1 c white sugar and 1 c brown sugar with a mixer, on medium speed.
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Step Two: Add three eggs and 1 T of vanilla extract, while still mixing.
Step Three: When well combined, add 4 cups of oats and 2 teaspoons of baking soda to mixer, changing to low speed.
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Step Four: Remove bowl from mixer, and stir in 1.5 cups of add ins by hand.
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Step Five: Place spoonfuls of dough on cookie sheet, flattening with the back of the spoon. Press reserved add ins into the tops of each cookie, and bake for 10-12 minutes. Do not overbake. Let cookies cool a few minutes on cookie sheet, then transfer to wire rack to cool completely.
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- 1½ c creamy peanut butter
- ½ c (one stick) of softened butter
- 3 eggs
- 1 c white sugar
- 1 c brown sugar
- 1 T vanilla extract
- 2 tsp baking soda
- 4½ c old fashioned oats
- 2 c add ins (chocolate chips, dried fruit, ect)
- Preheat oven to 350 F, and grease cookie sheets. Let butter come to room temperature.
- Combine one and a half cups of creamy peanut butter, one stick of softened butter, 1 c white sugar and 1 c brown sugar with a mixer, on medium speed.
- Add three eggs and 1 T of vanilla extract, while still mixing.
- When mixture is well combined, add 4 cups of oats and 2 teaspoons of baking soda, changing mixer to low speed.
- Remove bowl from mixture, and stir in 1.5 cups of add ins by hand.
- Place spoonfuls of dough on cookie sheet, flattening with the back of the spoon. Dot each cookie with the reserved add ins, and bake for 10-12 minutes.
- Do not overbake. Allow cookies to cool a few minutes on cookie sheet, then transfer to wire rack to cool completely.
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