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Gluten and Dairy Free Peanut Butter and Oatmeal Cookies
Servings
36
cookies
Ingredients
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 baking soda)
1
tsp
unrefined sea salt
(
our favorite unrefined sea salt)
1
cup
gluten free quick cooking oats
(these are nice
GF quick cooking oats)
Instructions
Preheat the oven to 350 degrees.
In a large bowl, cream together the shortening, coconut sugar, and peanut butter until smooth.
Beat in the eggs one at a time until well blended.
In a separate bowl, combine the flour, baking soda, and salt; stir the dry mixture into the creamed mixture.
Mix in the oats just until combined.
Using your hands, roll the cookie dough into balls (approx. size of a ping-pong ball). Place evenly spaced onto an ungreased cookie sheet.
Bake for 10 to 15 minutes, or until light brown.