I know, delicious, gluten-free baked-goods sounds like a stretch, but, I kid you not, these are fantastic cookies.
Three million people in the United States are estimated to have celiac disease and up to 18 million may be gluten intolerant. That’s roughly 1 in 15 people who are allergic or sensitive to gluten. In addition to those who are sensitive to gluten, there are many who have chosen this diet to either support a family member with an intolerance, to increase their energy, or to lose weight. Regardless the reason, it is likely that you know someone who has adapted a gluten-free lifestyle.
I personally do not have a sensitivity to gluten but a good friend of mine’s son has celiac disease and she, in-turn, has chosen to eliminate gluten as well. My husband and I went over to their house for dinner the other night and I wanted to bring along a desert that everyone could enjoy which required me to make something that was gluten-free and delicious. Also, with the rapidly approaching holiday season I thought it might be helpful to have a cookie recipe on-hand for those who are gluten-free. The best part, I’d make these for my family anytime because they are scrumptious and the fact that they are gluten-free is irrelevant. It’s just a darn good cookie.
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Peanut Butter and Oatmeal Cookies (gluten-free)
Makes about 2 dozen cookies
Ingredients:
- 3/4 cup creamy peanut butter
- 4 Tablespoons butter
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon baking soda
- 1 cup gluten-free rolled oats, finally ground*
- 1/2 cup pecans or walnuts finally chopped
- 1/2 teaspoon of salt
- extra white sugar for coating
*Make sure you buy oats that say they are gluten-free. Oats are naturally gluten-free but are often processed in a facility that process gluten products, as well, and cross-contamination is a possibility. Bob’s Red Mill has rolled oats that are gluten-free.
Preparation:
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
- In a food processor grind the oats to a powder. In another bowl, mix together the ground oats, chopped nuts, baking soda and salt. Set aside.
- In a medium-sized bowl using an electric hand mixer, or in a stand mixer, cream the peanut butter, butter, white sugar, brown sugar and vanilla until well combined, about 2-3 minutes. Add the egg and mix for another minute. Add the dry ingredients to the peanut butter mixture until combined.
- Use a tablespoon to scoop the dough and make balls. Roll the balls in a little white sugar and place onto the baking sheet. Use a fork to press down on the balls in a criss-cross pattern.
- Bake until the cookies until they are golden brown and the surfaces have cracked, about 10 minutes. Allow cookies to cool on the pan completely.
My mom is a big fan of the peanut butter cookie. Maybe I’ll try these on her. I agree, the gluten-free part is irrevelant if it’s a good cookie!
Having them around is dangerous. Peanut butter cookies for lunch today!
These were wonderful – we will definitely be adding them as a regular item here!
I have lots of oat flour from Bob’s. Any idea how much I would use of that?
Hi Julie. I would use one cup of oat flour for this recipe.
Hi!
I made these cookies today and they went a little flat after I baked them. They were still delish! I used chocolate chips instead of the nuts – would that have done it?
Thanks…
I’m guessing at this, but I think if the dough sits out and warms up too much they might go a little flat. I had that problem once, but when I chilled the dough for a bit first they didn’t go flat. I don’t think the chocolate chips would have done it. Also, maybe smaller balls might help. You’re right, however, they still tasted great even if they went a little flat.