Why I Love This Recipe
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.
Ingredients You'll Need
57 g (1/4 cup) butter
175 ml (3/4 cup) white sugar
175 ml (3/4 cup) brown sugar
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.