One of KC's coworkers is gluten free so I've been trying to find, and create, some gluten free sweets to send with him to work. It's not as easy as it sounds, aside from making sure all ingredients are gluten free, I also have to be careful about what baking implements I use, and make sure the kitchen is extra super clean. That said, when I do finally create something that is yummy and pretty it's extra exciting, haha!
As far as cookies go these are relatively healthy, gluten free, dairy free, and delicious! You don't even need a mixer, just a bowl and a spoon, these would be great to make with little kids that like to help in the kitchen.
Oatmeal Peanut Butter Cookies with Chocolate Chips
Makes about 36
Ingredients:
2 Eggs (Room Temperature)
1 Cup Natural Peanut Butter (I used Kroger brand)
1/2 Cup Pure Maple Syrup (I used Kirkland brand)
1 teaspoon Vanilla
2-2 1/2 Cups Gluten Free Oats (I used Quaker 1 Minute GF Oats)
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preparation:
Preheat oven to 350 degrees, prepare baking sheets with either silicone baking mats or parchment paper.
In a large bowl quickly whisk two eggs until beaten, add in peanut butter, maple syrup, and vanilla and mix until well combined.
Stir in oatmeal (start with 2 cups), baking soda, and salt, the dough should be very thick and sticky, if it's still a bit loose add in another 1/2 cup of oats. Fold in chocolate chips.
Using a 1.5 Tablespoon cookie scoop drop onto cookie sheets, 12 per sheet, then gently flatten each ball.
Bake for 10-12 minutes until top is set and edges are a light golden brown. Let cook on cookie sheet for at least 5 minutes, then move to a cooling rack until fully cooled.
Store in zippy bags or plastic containers for up to five days.
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