Gluten and Dairy Free Peanut Butter and Oatmeal Cookies
Serves: Approximately 36 cookies
  • Hand mixer (like this)
  • Cookie sheet (this one is great)
  • 1 cup organic vegetable shortening (this is a great shortening that is non-GMO, orangutan safe)
  • 1 ½ cup organic coconut palm sugar (we love this coconut sugar because you get the most bang for your buck)
  • 1 cup organic peanut butter
  • 2 large eggs, pastured and/or organic if you can
  • 1 cup gluten free oat flour (this is a great brand)
  • 2 tsp aluminum free baking soda (like this)
  • 1 tsp unrefined sea salt (our fav. unrefined sea salt)
  • 1 cup gluten free quick cooking oats (this GF quick cooking oats is what we use)
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream together the shortening, coconut sugar and peanut butter until smooth.
  3. Beat in the eggs one at a time until well blended.
  4. In a separate bowl, combine the flour, baking soda, and salt; stir the dry mixture into the creamed mixture.
  5. Mix in the oats just until combined.
  6. Using your hands, roll the cookie dough into balls (approx. size of a ping-pong ball). Place evenly spaced onto an ungreased cookie sheet.
  7. Bake for 10 to 15 minutes, or until light brown.
  8. Cool and store in an airtight container.
Recipe by Scratch Mommy | Pronounce Skincare at