Unless you’re allergic to peanuts, that is.

Then you’ll need to worry.

Or just substitute a different kind of nut butter.

No worries. You can eat these.

Peanut Butter Oatmeal (or quinoa) Cookies: No egg, dairy, gluten, sugar or soy

  • 1/2 cup butter (1 stick), softened *OR* 1/3 cup Earth Balance Spread
  • 1/3 cup agave nectar or 1/2 cup honey (I recommend the honey)
  • 1 egg or 3 TB applesauce (I don’t recommend commercial egg replacers for this recipe. It makes the cookies too dry.)
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter (I used and recommend Adams)
  • 1 1/4 cup GF flour
  • 1/2 cup old fashioned oats or 1/3 cup quinoa flakes
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

First, beat together all of your ‘wet’ ingredients: honey, Earth Balance, ‘egg’, vanilla and peanut butter. Next, add the flour, soda and salt. Then beat in the oats or quinoa. If your dough seems a little dry, add a few drops of almond or other milk to get it to ‘just moist’. You don’t want the dough to be wet.

(You’ll notice in the photos that there seem to be A LOT of oats! That’s because the original recipe – before I got to it and changed it all up – called for an insane amount of oats. I won’t do that to you, my friend.)

 Scoop by tablespoonfuls onto an ungreased stone or baking sheet. Criss cross the dough balls with a fork.

Bake at 350 degrees for 10 to 12 minutes or until edges are barely golden. Remove from oven and let cool for at least five minutes before transferring cookies to a wire rack. Allow to cool almost entirely or entirely before eating, as gluten free cookies tend to be crumbly when hot.

Make yourself a cup of coffee and take five with these yummy cookies.

Oh, and if you’re a sugar aholic, you probably will notice these aren’t as sweet as you would expect. Which is good, because you actually taste the ingredients and not the sweeteners. Even better!

Happy Cookie Breaks!