I recently needed to make some cookies that were free of gluten, dairy and soy for some folks with multiple allergies. So I turned to an old favorite that can be easily modified. I was even able to lower the sugar content without noticing a difference. My son was able to make most of the recipe on his own, since this is also a very kid friendly recipe. These cookies are delicious and come together in a snap!
1-1/2 c. sugar (or 2 c. sugar, for sweeter cookies)
1/2 c. + 2 T. butter, margarine, or coconut oil (if using oil, add 1/4 tsp. of salt)
1/4 c. + 2 T. cocoa powder
1/2 c. milk or rice milk
2/3 c. creamy peanut butter (Skippy Natural is soy free)
1/2 tsp. vanilla extract
4 c. GF oats (like Bob’s Red Mill)
2 T. ground flax (optional)
In a large saucepan, mix the sugar, butter or oil, cocoa and milk. Bring to a boil. Immediately remove from heat and stir in peanut butter until melted. Mix in vanilla and oats (and flax, if using). While still hot, use a cookie scoop or tablespoon and drop mounds onto a waxed paper-lined cookie sheet. Allow to cool and harden (or if you’re impatient, like me, put the cookies in the fridge to cool).
Depending on the size of your cookies, this recipe makes 3-1/2 to 4 dozen cookies. These also freeze well, if you can manage to resist eating them all at once!
Joyful Choices 