• Cooking Time:
  • Servings:
  • Preparation Time:


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.


  •  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.

Categories: Cookies  Gluten-Free 

Author Credit: Republished from the Winnipeg Free Press

© 2006-2017 BakeSpace, Inc. All Rights Reserved