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Peanut Butter and Oatmeal Cookies (gluten-free)

Makes about 2 dozen cookies
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Ingredients
  

  • 3/4 cup creamy peanut butter
  • 4 Tablespoons vegan butter
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup applesauce
  • 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

Instructions
 

  • 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.

Notes

*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.