I don’t know about you, but we’ve occasionally bought gluten-free items from the store that taste like (dare we Say this?) card board. We believe it should taste GREAT if we’re going to take the time to eat it. We have also experimented with some of the recipes we’ve found online – and wondered how they could possibly be sponsored as a recipe with an edible end product.
Naomi spent quite a bit of time in the kitchen experimenting with ingredients until she created her own recipe for peanut butter-oatmeal-honey cookies. The dough was of a sticky consistency, but we’ve got some tips on what to do about that as you place the dough on the cookie sheet.
Our gluten-free classes have focused on baked breads and cookies, simply because we’ve wanted healthy, quick & delicious snacks. We’ve kept them in a sealed container for more than a week. We’ve used them as a snack for the baby, as well as crumbled in yogurt, or a handy snack while hiking.
We hope you enjoy the recipe!
- 1 1/4 C oats
- 1/2 C peanut butter
- 1/2 C packed brown sugar
- 1 egg
- 3 Tbsp honey
- 1/2 tsp baking soda
- Cream the peanut butter and brown sugar.
- Add the egg and honey, mix well.
- Add the oats and baking soda.
- Mix very well.
- Place parchment paper on a baking sheet, then drop rounded teaspoons of dough on parchment paper.
- Bake at 350 degrees for 7-8 minutes.
- Allow cookies to cool for a few minutes on the baking sheet.
- Store in an airtight container.
- Tip: for added sweet treat, drizzle Enjoy Life chocolate on the cookies.
- Option: bake in shaped pan (like the flower shown) and fill center with filling of choice.