This recipe is gluten free and dairy free. It can also be made lower sugar, soy free and vegan.
Ingredients:
1/2 cup oil
1/2 cup light brown sugar
1/2 cup white sugar
3/4-1 cup creamy peanut
butter
2 egg whites
2 tsp vanilla extract
3/4 cup Bob’s Red Mill White
rice flour
1/2 cup Bob’s Red Mill All
purpose gluten free baking
mix
1 tsp baking soda
1 1/2 cups Old fashioned oats
(not quick cook)
Directions:
Preheat oven to 375 degrees.
Measure out and mix together all dry ingredients first.
Measure out all wet ingredients and mix together.
Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
Prepare a cookie sheet, spraying with non-stick spray. Measure out each cookie to be about 1 tablespoon in size each. Press cookie down on sheet to flatten.
Cook to desired doneness. Bake 10-25 minutes.
Let cookies settle for about 20 minutes before plating and/or preserving. Do not place them in a pile on top of each other right away or they will clump together.
Substitutions:
Make it vegan: Replace eggs with egg replacer.
Make it low fat: Substitute half of oil with unsweetened applesauce.
Make it lower in sugar: Cut the sugar down by up to half.
Make it soy free: Don't use soy milk.
If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.