This makes a thin but chewy cookie that I lined out tonight and fell in love. I wanted an egg free PB cookie because I don’t care for the texture, and since I need them wheat free, oats was my best option for a binder. Using Margarine made them dairy free, but I added mini-chocolate chips (yum!) But you can use real butter if you don;t need the dairy-free that tends to make a different textured cookie than margarine. As a matter of fact if you use GF oats, no egg, and no dairy, the only allergen in them is nuts.
Makes about 2 1/2 dozen cookies
- 3/4 cup creamy peanut butter
- 4 Tbsp margarine
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 1 Tbsp finely ground flax mixed in 1/2 Tbsp oil
- 1 cup gluten-free rolled oats*
- 1/2 cup peanuts, pecans, or walnuts finally chopped (or use chunky PB like I did!)
- *Optional* If you do not need this dairy free you can use butter and add a 1/2 cup of mini chocolate chips!!
*Make sure you buy oats that say they are gluten-free. Oats are naturally gluten-free but are often processed in a facility that process gluten products, as well, and cross-contamination is a possibility. Bob’s Red Mill has rolled oats that are gluten-free.
- Preheat oven to 400*
- Mix with your handmixer in a medium bowl: peanut butter, margarine, both sugars, vanilla, baking oowder, salt, and flax mixture.
- Optional: Pulse oats in your food processor, not to a flour, but just to break them up a bit.
- Add oats and nuts (and optional choc chips) to the butter mixture and stir in by hand.
- Use a cookie scoop or drop my 1Tbsp rounded balls to make a uniform cookie.
- Dip a fork in sugar and press a criss-cross into the cookie to flatten them slightly.
- Bake for 10-12 minutes depending on how golden and crispy you prefer your cookies.
- Cool 5-6 minutes then transfer to a cookie sheet to cool… or just eat them!