More Great Recipes: Cookies | Gluten-Free


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Serves | Prep Time | Cook Time


 57 g (1/4 cup) butter
 175 ml (3/4 cup) white sugar
 175 ml (3/4 cup) brown sugar
 2 eggs
 5 ml (1 tsp) vanilla
 250 ml (1 cup) peanut butter
 6 ml (1 1/4 tsp) baking soda
 750 ml (3 cups) gluten-free oats
 175 ml (3/4 cup) gluten-free chocolate chips or raisins
 125 ml (1/2 cup) sunflower seeds, chopped nuts or coconut

Preheat oven to 175C (350F).

Using an electric mixer, beat butter and sugars.

Add eggs, beating well after each addition, and vanilla.

Add peanut butter and mix well.

In a medium bowl stir together baking soda and oats.

Add to peanut butter mixture.

Add chocolate chips, raisins, seeds, nuts or coconut and stir until combined.

Drop a generous tablespoon of dough onto a well-greased cookie sheet and

flatten slightly with fork. Bake 10-12 minutes, or until lightly browned at edges.

Cool on rack.

Pairs Well With


Reprinted from Celi-Yak News Summer 2011

Tester's notes: Bonnie got this recipe from her friend Heather, who got it from a manufacturer of gluten-free oats. Gluten free products can now be found at many Winnipeg health food stores, organic food stores, specialty shops and even some grocery chains. This is a soft, chewy, delicious

cookie that should appeal to everyone, gluten issues or not. Bonnie prefers adding raisins and coconut, but you can use any combo. Make sure to watch while baking: peanut butter cookies can scorch quickly.

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