Wednesday, March 11, 2015

Gluten-free Oatmeal Peanut-butter Cookies - Version #2

I was playing around with this recipe today, and here's my 2nd version, which really has two different ways of doing it. My measurements are not exact, because I was going by look, feel, and taste, though I based it on my first recipe. So, please do the same when you make yours! This is just a guide.  But for me it turned out better than my other recipe, so I wanted to share again.

1 cup gluten-free oats
1/4 cup or so flax seeds
1/4 cup coconut oil after melted, about 2 Tb. hard
Nearly 1/2 cup maple syrup
2 organic eggs, whisked
1/2 carrot & apple pulp (or just carrot)
1 tsp vanilla
3 heaping tablespoons organic, natural peanut butter (or nut butter of your choice)
1/2 tsp. of cinnamon
2 tsps. or so of cocoa powder
3/4 tsp. baking powder
1 cup (approx. for whole recipe, or 1/2 if you add it later) soy flour - Optional (I added it in half-way through, and actually liked it better without this, but it is helpful if you want to roll them into neat round cookies.)
These would also be good with pecans or other nuts, but I didn't want to use them this time.

After mixing these up, preheat oven to 350 degrees F.
I found you don't really need to grease the cookie sheets--yay!  Drop cookie dough by spoonful or by hand, about 1 1/2 inch round.
Bake for about 9 minutes, or until golden brown around the edges.
You may serve with a dollop of plain yogurt, touch of maple syrup, and a dash of cinnamon, as pictured.
Makes 25-30 1 1/2-inch cookies.

To recap, the main differences from my previous recipe are the flour, the baking powder, and the cocoa powder.  Let me know how it turns out for you, or what you changed! :)

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