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Mar 11, 2018

Oatmeal Peanut Butter Cookies (dairy + gluten free)

I've always been a fan of peanut butter cookies and oatmeal cookies. These Oatmeal Peanut Butter Cookies are the best of both worlds combined! I started making this recipe for my kids over five years ago. Though it has always been a recipe of very few ingredients, I've adapted it over the years to use certified gluten-free oats and coconut sugar so they still enjoy the cookies and I feel a bit better about what I'm feeding them.



I had a lot of fun updating the photos for this one and comparing them to my "food photography" from so many years ago. While the recipe is just as delicious as it always was, the photos definitely do them justice now. Enjoy!

Oatmeal Peanut Butter Cookies (dairy + gluten free)

1 cup peanut butter
1 cup coconut sugar
2 eggs
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
2 1/2 cups certified gluten-free quick cooking oats
1/2 cup dairy-free butterscotch chips  (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, cream together peanut butter and coconut sugar. Add eggs, one at a time and stir until combined. Add vanilla, cinnamon, baking soda and baking powder. Add oats and mix well to combine. If using, fold in butterscotch chips.

Scoop dough using a cookie scoop or tablespoon onto pan. Flatten lightly with a fork. Bake for 8-10 minutes. Cool on a wire rack.






 

Note: Some links in this post are my referral or affiliate links. Read my disclosure policy here. If you do decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Originally posted 9-8-2013; photos and recipe updated 3-11-18.
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