This recipe was created a few years ago when I ran out of butter and needed to bake some cookies. Necessity is the mother of all inventions! These cookies are perfect as they are gluten free, butter free and flour free! Great baking idea for the holiday. I like this recipe as it packs protein in a delicious form that my kids love. I used Bob’s Red Mill rolled oats that are gluten free. Available in most grocery stores in the GF section. I hope you enjoy this recipe as much as we do. Grab a hot cup of hot chocolate or cold glass of milk, a blanket and sit by the fire enjoying this yummy treat.
Update: Made a batch yesterday – completely gone this morning. Making more for our swim meet tomorrow…. maybe even a triple batch!
1 cup of almond butter (I used Justin’s maple) you can also use whatever your favorite nut butter is or what you have on hand
1/2 cup of light brown sugar
2 teaspoons of vanilla paste or extract
2 eggs, room temperature
1 cup of gluten free rolled oats (not quick cooking) I used GF Bob’s Red Mill
1 teaspoon baking soda
1 pinch of salt
Preheat your oven to 350 and line your baking sheet with parchment or a Silpat liner. In your stand mixer with the paddle attached, blend the nut butter, sugar, vanilla and eggs. Blend until well-incorporated. Then add the oats, baking soda and salt. Blend to combine. Avoid over-mixing. Using a melon baller (small) I scoop out the dough and drop onto my prepared cookie sheet. Bake for 8-9 minutes or until the cookies are getting golden around the edges be mindful as they burn quickly. I prefer to undercook as the cookie will continue to cook after you remove it from the oven v. overcooking and having a super crunchy cookie. Just preference. Store in an air-tight container for 3-5 days but they never last that long.
— Knead to Cook