By Rita~ on November 15, 2012
Photo by Rita~
Photo by Rita~
"John was hinting for oatmeal cookies and I came across Katzen's Old Fashioned Peanut Butter Cookies recipe and thought why not tweak it to make it with oatmeal and gluten free and this is what I came up with. Thanks Katzen. ;) FYI almond flour can be made by simply processing raw almonds in the blender until they have turned into fine crumbs. Don’t over blend, otherwise you’ll make almond butter! It usually takes 5 second pulses for about 20 times."
Serving Size: 1 (25 g)
Servings Per Recipe: 45
"Not sure if I did something wrong here. I used the flour option, and ended up with something so dry and crumbly, I couldn't form it into cookies even after I added more coconut oil. I finally put it on top of some blueberries and peaches as a fruit buckle. Tastes good, just dry and crumbly!"
"These are Yummy delish! ?First you taste the PB, then the choc chip and then a slight taste of coconut. These are on my favorites list."
"These were good cookies - who doesn't love oatmeal?! I didn't have the coconut oil, though, so I used butter - I was sure I'd bought some but it's possible I just can't locate it since the move. ;) When I finished mixing the wet & dry ingredients together, the dough seemed very crumbly, so I ended up adding a bit more butter, and it stuck together well. I imagine the coconut oil would work better, so I plan to try it again after I pick it up. Made for our VIP, Rita, for Veggie Swap #52."