Monday, February 23, 2015

Gluten-free Oatmeal Peanut-butter Cookies

I'm trying to eat gluten-free (at least for now) and refined-sugar-free, so I made up a recipe to satisfy my sweet tooth. Without the flour, baking powder, eggs, salt, and carrots, I eat this raw, and it's good, too!

Gluten-free Oatmeal Peanut-butter Cookies

1 cup gluten-free oats
1/4 cup rice flour blend (Betty Crocker) - This is all I had left--the recipe probably could have used more, but was good this way, too.
1/4 cup coconut oil after melted, about 2 Tb. hard
1/4-1/2 cup maple syrup
2 organic eggs, whisked
1/2 carrot apple pulp (Optional, maybe, but it does add sweetness, uses up leftovers after juicing, and adds a bit of nutrition and moisture.  If you dried it, like our friends do, you could use it instead of the flour. Or instead of flour--I think--even without drying, for a different texture.)
1/2-1 tsp vanilla
3 heaping tablespoons organic, natural peanut butter (or nut butter of your choice)
1/4-1/2 cup pecan pieces
1/2 tsp. of cinnamon (optional)

After mixing these up, preheat oven to 350 degrees F.
Grease cookie sheets with coconut oil and drop cookie dough by spoonful or by hand, about 1 1/2 inch round.
Bake for about 10 minutes, or until golden brown around the edges. Will be crumbly.
 Makes about 20 1 1/2-inch cookies.

Enjoy! :)