I never really got into eating gluten-free for health -- I believe everything you enjoy in moderation is how to roll (pun intended). However, for those of you who have a gluten allergy that is obviously a whole different story.
One of my 12-year-old daughter's best friends was recently diagnosed with Type 1 diabetes and a gluten allergy. Although finding gluten-free foods is much easier to do in the grocery stores now, I wanted to create a special recipe that was easy, simple, and just for her when she comes to visit. I perfected this gluten-free cookie recipe and make them every time she comes over --- she loves them so much she asks where they are as soon as she comes in the door. All the feels! Bonus: my family loves them too.
Gluten-Free Peanut Butter Oatmeal Cookies
Ingredients:
- 1 cup of sugar
- 1 tsp. vanilla extract
- 1 stick of butter, room temperature
- 1 egg
- 1 cup peanut butter
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 ½ cup almond flour
- 1 cup gluten free quick oats
- ¼ cup raw granulated sugar for topping (optional)
Directions:
- Pre-heat oven to 350 degrees.
- In a large bowl, cream together sugar, vanilla, and butter until smooth. Mix in egg and peanut butter and set aside.
- In another bowl, add all of the dry ingredients and whisk well.
- Slowly mix the dry ingredients into the wet ingredients until blended.
- Put the dough in the refrigerator for 10 minutes.
- Drop by spoonfuls onto a non-stick baking sheet and press down lightly with a spoon or fork. Sprinkle granulated sugar on top and bake for 10-12 minutes.
- Remove from the oven and let sit on the pan for 5 minutes to set before transferring to a cooling rack.
Makes 16-24 cookies depending on how heavy your spoonful is.
I hope you give this recipe a try, especially if you have someone who eats gluten-free in your life!
