These Peanut Butter Oatmeal Cookies just might become your new favorite!
I converted this recipe to gluten free, but it can be made with “regular” flour if you don’t have an issue with gluten.
The original recipe for these cookies came from a fun recipe blog called Sweet As Sugar Cookies.
I substituted coconut palm sugar for the brown sugar and I reduced the white sugar to only 2 tablespoons. There is also 15 drops of liquid stevia sweetener (just use alcohol free please, so it’s not bitter).
When you convert a recipe to gluten free flour, many times you will need to make the flavors stronger and to add more moisture. I added another 1/4 cup of peanut butter and also added peanut butter chips to my final recipe.
I have noticed a lot of peanut butter cookie recipes (not this one), specify to not use a natural style peanut butter because it doesn’t work as well. I just looked it up on the internet and found this conversation thread on Chow which was unanimous in favor of natural peanut butter vs processed types like Skippy, etc. Many of the commercial peanut butter products contain added sugar, which makes no sense to me. I used Wild Harvest Organic Peanut Butter that I bought at Albertsons. It has no sugar, salt, or added ingredients.
My previously posted Flourless Peanut Butter Cookies are naturally gluten free. I need to make them again with some or all coconut palm sugar so they would be a little healthier!
I shared this recipe with Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Allergy Free Wednesdays at The Tasty Alternative, Full Plate Thursday at Miz Helen’s Country Cottage, Pennywise Platter Thursday at The Nourishing Gourmet, Foodie Friday at Rattlebridge Farm
Cream butter, peanut butter, coconut sugar, white sugar and stevia in a large bowl.
1/2 cup unsalted butter
3/4 cup natural peanut butter, unsalted and unsweetened (I used creamy style)
1/2 cup coconut sugar
2 tablespoons white sugar
15 drops liquid stevia sweetener (without alcohol)
Add eggs and vanilla.
1 and 1/4 teaspoons vanilla
Combine dry ingredients in another bowl and stir to blend. Add dry mixture to peanut butter mixture and blend.
3/4 cup GF Flour Mix*
1/2 teaspoon baking soda
1/4 teaspoon baking powder
5/8 teaspoon salt
Stir oats and peanut butter chips into cookie dough by hand.
1 cup gluten free rolled oats
3/4 cup peanut butter chips
Refrigerate dough for 30 minutes. Preheat oven to 350 degrees. Drop dough by tablespoons onto baking sheets covered with parchment paper. I formed the cookies slightly with my fingers and flattened them a little before baking.
Bake about 9 minutes at 350 degrees, or until cookies are slightly firm to the touch.
Makes 27 cookies that are about 2 inches across.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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