• Cooking Time: 10 to 11
  • Servings: 42
  • Preparation Time: 15 minutes


For Thanksgiving dinner, I needed to do cookies for my niece's two daughters. Kiara will eat anything sweet, while Areonna is a bit picky. After figuring out what Areonna did not like, came up with a modified version of one of my previous cookies; Gluten Free Oatmeal cookie with a minor twist- Turbinado Sugar.


  • 1/2 cup butter (1 stick), room temperature
  • 1/2 cup peanut butter
  • 1/2 cup Turbinado sugar
  • 1/4 cup firmly packed brown sugar
  • 1 eggs
  • 2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1 1/4 cups oat flour
  • 3/4 cups old fashioned oatmeal
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 cup chopped raisins
  • 1/2 cup chopped pecans


  • 1. Preheat oven to 350 degrees.
  • 2. Beat together butter, peanut butter and sugars; blend in eggs and vanilla with a hand mixer - Stop when blended.
  • 3. Fold in the combined dry ingredients using a spatula. Stir in nuts and raisins just until evenly combined.
  • 4. Drop by tablespoons on parchment-papered cookie sheet; shape with the ends of a fork tine. Or shape into 42 even sized balls.
  • 5. Bake about 10 minutes or until edges are golden brown. Check after 6 minutes, as all ovens are not true temperature.
  • 6. Let sit on cookie sheet one minute after removing from oven. Move to another cool cookie sheet to finish cooling. They may be brittle while hot.
  • 7. Store the left-over cookies in a sealed container. I doubt this will be needed. They are good!

Categories: Cookies  Gluten-Free  Kid Friendly 
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