Illustration for article titled I Made Cookies

As I’ve mentioned a few times here, my daughter has celiac disease, so everything in our house is wheat free. Gluten free flour blends are hit or miss to bake with, so I’ve been looking for an easy and good totally flour-free recipe for a while now and I think I finally found one.

These are peanut butter oatmeal cookies. I like them because I usually have the ingredients on hand and the whole process goes pretty quikly. They bake at 350F, so it’s a short preheat. In fact, today I found that it doesn’t even make sense to start the oven until the dough is made. You can probably hand-mix these, but I used my KitchenAid stand mixer. Anyway, first blend together 1 cup of brown sugar (packed) and 1 cup of peanut butter. Stop and crack 2 eggs into the sugar/PB mix and blend. Then stir in 2.5 cups of quick cooking oats (I used Quaker gluten-free one minute oats) along with 1 teaspoon of baking soda. That’s it for the basic dough! At this point I also added a little over half a cup of semi-sweet chocolate chips and raisins. It was probably a little too much - I’d keep the extras (nuts, dried cherries, etc.) to half a cup or less. Start the oven heating and get two cookie sheets out. I also use parchment paper to simplify cleanup, but it’s not really needed. Roll into balls, depress them slightly, and bake for just 9 minutes. I make 30 cookies from this recipe. They are a little soft when they first come out of the oven but firm up as they sit. All in these take a just little over 20 minutes from start to end and the kids love them. I will be making these often.


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