Gluten Free Oatmeal Peanut Butter Cookies

Submitted by Chef 616082

"Yummy peanut butter cookies with healthy fiber from oats. They taste great for days if they last that long. I make a batch a week at the request of my three year old grandson and feel O.K. about him snacking on them. If you're going to replace the butter with coconut oil to make them casein free (which I do now) add a tablespoon or two milk replacement like almond or soy milk to get a good consistency, or else they come out too dry and crumbly."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 24

ingredients

• 118.29 ml brown rice flour
• 236.59 ml gluten-free oats, ground fine in a clean coffee grinder
• 59.14 ml tapioca starch
• 2.46 ml guar gum
• 4.92 ml baking powder
• 2.46 ml baking soda
• 0.61 ml salt
• 59.14 ml butter, softened
• 177.44 ml peanut butter
• 118.29 ml light brown sugar
• 59.14 ml white sugar
• 1 egg, room temperature
• 4.92 ml vanilla extract

directions

1. In a large bowl cream together butter, peanut butter, brown sugar, white sugar, vanilla and egg. Beat well.
2. In another bowl mix the flours, ground oats, guar gum, baking powder, baking soda and salt.
3. Add the dry ingredients to the creamed mixture, mix well and let sit for 30 minutes.
4. Drop walnut sized balls onto greased baking sheet and flatten with a fork. (you can dip the fork in sugar if you like, that's how my Mom made them.).
5. Bake at 350 for 8-10 minutes until golden.