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Cookies, who loves cookies? (Insert wild cheers here) We all love cookies! Some of us love chocolate chip cookies. Some of us love peanut butter cookies. Some of us love oatmeal cookies. Some of us love all of those rolled up into one delicious cookie. That’s me!
I have to tell you that I have tried quite a few gluten-free cookies, because we try to reduce the gluten in our diets due to allergies, asthma, and a little bit of eczema in our family. It really makes a difference. Well, I have encountered some good gluten-free cookie recipes and some that are not so good.
THESE ARE AMAZING!
So amazing, in fact, that my husband says that they are quite possibly the best cookies I have ever made. And they are super easy! If you have a peanut allergy or a family member with a peanut allergy then this is not the recipe for you… I am so sorry. I don’t know if it can be made without the PB.
Oatmeal Peanut Butter Chocolate Chip Cookies
(recipe adapted from Trader Joe’s rolled oats bag)1/4 cup butter (I use sweet cream organic)
1 1/4 tsp baking soda
3/4 cup sugar (I use organic sugar too)
3 cups rolled oats
3/4 cup brown sugar (organic again)
6 oz chocolate chips
2 eggs (not organic, ha ha)
1 tsp vanilla
1 cup peanut butter (Yep, you guessed it… organic)
1/2 cup chopped pecans walnutsPreheat oven to 350 degrees. Combine sugar, brown sugar, and butter in a large bowl. Beat until creamy. Add eggs, vanilla, and baking soda: mix well. Add peanut butter and mix. Stir in the oats, chocolate chips, and nuts. Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart. Bake 10-12 minutes or until light gold on the edges.Makes approximately 48 cookies. Try not to eat them all in one day.
1 1/4 tsp baking soda
3/4 cup sugar (I use organic sugar too)
3 cups rolled oats
3/4 cup brown sugar (organic again)
6 oz chocolate chips
2 eggs (not organic, ha ha)
1 tsp vanilla
1 cup peanut butter (Yep, you guessed it… organic)
1/2 cup chopped pecans walnutsPreheat oven to 350 degrees. Combine sugar, brown sugar, and butter in a large bowl. Beat until creamy. Add eggs, vanilla, and baking soda: mix well. Add peanut butter and mix. Stir in the oats, chocolate chips, and nuts. Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart. Bake 10-12 minutes or until light gold on the edges.Makes approximately 48 cookies. Try not to eat them all in one day.
Jenny Yarbrough
Administrator
Jenny is a wife and mother first and foremost. You can find her here at The Southern Institute, as the founder and owner of the blog, as well as at unboundbirth.com. She enjoys blogging and sewing, cooking for her three picky eaters, and playing tennis with her husband, Tom.
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Hi Jenny! Please be sure to note that not all oats are gluten free. Only certified gluten free oats are grown in dedicated fields and processed in dedicated facilities. Your average bag of rolled oats contains quite a bit of gluten. Trader joes does have a bag of rolled oats that are gluten free, sounds like that is what you purchased. As a celiac myself and parent of two gluten free kids, I can’t help but point this out to you and others who may not be aware. Thanks!
I just made these, and they really are amazing. Yum! They don’t taste gluten-free, perhaps because they don’t have any of the weird GF flours. Thanks for the recipe!
Hi Jenny
My brother is Celiac, he was diagnosed 14 years ago. His gastroentologist said that the problem with oats is not risk of contamination, but rather due to the make up of its amino acid sequence. it is apparently extremely similar, but not entirely the same, as gluten’s amino acid sequence.
Scientists are inconclusive as to whether this similarity is problematic.
Therefore, the resounding consensus is no oats, even though they may be gluten-free… just to be sure.
I strongly don’t recommend rolled oats of any kind! He has tried various kinds of “Gluten free” brands and has always had a reaction.
Try quinoa flakes instead. These are 100% gluten free and have a very similar texture.
These are the best cookies I have ever had!
I’ve made these twice now and absolutely LOVE them! I regularly cook/bake for a gluten-free friend, so I’m always looking for great GF recipes. Thanks!
For those with peanut allergies try sunflower butter, pecan or almond butter. My favorite by far is pecan butter. So simple to make. Put nuts in food processor and process as they get to desired crushed stage, process a bit longer and it turns to peanut butter, to make it nice and smooth add your favorite oil (I like melted extra virgin coconut oil or olive oil) salt and sweetener to taste. For a really fun change add applesauce and you have a sandwich spread that is delicious, low glycemic, gluten-free and low sugar if you used sugar free applesauce.
Yes, any kind of nut butter would work and give it a different flavor. My favorite is pecan butter. Sweetens things a bit. Simple to make. Put nuts in food processor til past fine and get a bit pasty, then add salt, oil and sweetener as desired. (For sandwiches you might want to add unsweetened applesauce) This is low glycemic, low sugar, healthy oils and gluten-free. I like the tip on Quinoa flakes they too are much lower on the glycemic index!
Thank you so much for posting this. These are now our favorite cookies. Even the non-food allergy people love and ask for them. Took them to a get together so my niece could have something for dessert and all the kids loved them. Awesome recipe.