Gluten and Dairy Free Peanut Butter and Oatmeal Cookies

Course Dessert

Keyword dairy-free, gluten-free

Servings cookies

Author Jennifer Boudreau

1 cup Vegetable Shortening - this is a great shortening that is non-GMO, orangutan safe
1 ½ cup Coconut Palm Sugar - we love this coconut sugar because you get the most bang for your buck
1 cup 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 Baking Soda - aluminum free
1 tsp Unrefined Sea Salt
1 cup Gluten-Free Quick Cooking Oats

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.