These cookies are Evan's favorite cookies. They are sooooooo good! They are not a good thing around when I'm trying to lose weight. I swear they call to me....
I converted the recipe from a traditional recipe to a gluten and casein free version for Evan. Even though there was some protesting about Evan's food not being quite as good, these cookies are ALWAYS gone within a couple days. My husband seems to have one in his hand everytime I walk into the kitchen. When I ask what he is eating he just smiles. :)
Here's the recipe in case you can't read it on the page:
Evan's Flourless Peanut Butter Oatmeal Cookies
gluten free/casein free version
15 oz jar Skippy Natural Chunky Peanut Butter
1/2 cup Earth Balance Buttery Spread, softened
1 cup brown sugar
1 cup sugar
1 tsp vanilla
1 tsp honey
3 eggs
2 tsp baking soda
1 cup Enjoy Life mini chocolate chips
4 1/2 cups Bob's Red Mill gluten free oatmeal
Preheat oven to 350 degrees.
Mix butter, peanut butter and sugars in a large mixing bowl until creamed together. Add eggs, baking soda, honey and vanilla. After well mixed, add chip and finally oatmeal.
Drop dough onto cookie sheet using a dropper or by rounded Tablespoon. Flatten a little as they do not spread much. Bake about 7 minutes. Barely brown for soft cookie. Brown a little more for crispy cookies.
The recipe is easily converted back just use regular butter, oats and chocolate chips.
