I removed gluten from my diet six weeks ago, so of course all I want to do is slather butter onto a warm, crusty baguette and devour it without restraint. I want all the cakes, cookies, waffles, crackers, ciabatta - all the gluten filled everything. Don't I? Well, yes to the baguette (today, anyway), but pretty much no to everything else.
I have been experimenting and have made some really awesome gluten free replacements for many of the things that I crave. These cookies are no exception. They're crispy on the outside, soft and gooey on the inside. They really don't need to be designated gluten free cookie - they're just fabulous cookies.
Enjoy!
Cares
Here's our recipe:
Peanut Butter, Coconut, Oat and Chip Cookies (GF)
3/4 C granulated sugar
1 1/2 C peanut butter
2 eggs, lightly beaten
1 C old fashioned rolled oats (gluten free)
3/4 - 1 C shredded coconut
1 C chocolate chips
1 1/2 t vanilla
pinch of salt
pinch of salt
Preheat oven to 350℉. Spray several cookie sheets with baking spray.
In a large mixing bowl, stir together all of your ingredients until completely combined. Using a small cookie scoop, place heaping mounds of cookie dough onto your baking sheets. Put your baking sheets into the oven and bake cookies for 10-13 minutes. Allow cookies to cool slightly before eating. Enjoy!
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