16 minutes ago
Wednesday, July 1, 2015
I get a lot of requests for gluten free recipes.
Thankfully, I don't have an allergy to gluten or dairy, so I don't usually prepare gf recipes.
But when I can save calories from the white flour, why not?
These cookies are fabulous.
Nice and crispy, and not too sweet. (I love a crispy cookie).
They only use 1 egg, and only half stick of butter! So now I can eat 4 of them!
I added crunchy peanuts, and I highly recommend you make these right away. The kids will love them, as long as there are no nut allergies, obviously.
Julie's recipe calls for 15 minutes in the oven, but my bottoms burned, so I changed it to 12 minutes, much better.
Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies (adapted from Dinner w/ Julie)
1/4 cup butter, at room temperature
1/2 cup creamy peanut or almond butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1/4 tsp. salt
2 cups old-fashioned (I used Quaker) oats
1 tsp. baking soda
1/2 cup chocolate chunks
1/4 cup of roasted peanuts
Preheat the oven to 350F.
In a medium bowl, beat or stir together the butter, peanut butter and sugars until creamy and smooth; beat in the egg, vanilla and salt.
Stir in the oats and baking soda, then the chocolate chunks.
Drop by the spoonful onto a parchment-lined baking sheet, spacing them well apart (they spread out pretty thin), and bake for 12 minutes, or until spread out and golden.
Let them cool for a bit on the baking sheet, then remove them with a thin spatula.
These were fantastic.
Thin and crisp.
We loved them.
And of course you know I made ice cream sandwiches with the cookies!
These were the bomb.