Monster Cookies

Daphne made these with Heath English Toffee Bits

Daphne asked for this recipe, so here it is – one of our best gluten free cookie recipes, from a bag of Gluten Free Oats. In honor of Daphne, Bill and Cupcake. Who can resist the combination of peanut butter, oats and chocolate?

I know some people with Celiac Sprue are not able to eat oats, even gluten-free oats, but fortunately we can, and love them.

Ingredients:

  • ¼ cup butter, room temperature
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tsp gf vanilla
  • 1 cup peanut butter
  • 1 ¼ tsp baking soda
  • 3 cups Gluten Free rolled Oats®
  • 6 ounces GF chocolate chips or M & Ms or Heath English Toffee Bits
  • ½ cup GF sunflower seeds or chopped walnuts, optional

Instructions:

  • Preheat oven at 350º.
  • Beat sugar, brown sugar and butter until creamy.
  • Add eggs, vanilla and baking soda and mix well.
  • Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.
  • Place teaspoonfuls of dough on a lightly greased cookie sheet about 2 inches apart.
  • Bake for 10-12 minutes until lightly brown around edges.

We got the original recipe from glutenfreeoats.com.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.