November 13, 2010

# Cookies # Gluten Free

Gluten Free Oatmeal Almond Butter Cookies

My mom has a wheat allergy so naturally I bake a lot of gluten free things for her.

Recently a gluten free diet has become increasingly popular as we are finding that the gluten in wheat products is covering our digestive tracts,  resulting in less than optimal absorption of nutrients. Therefore, many people are beginning to believe that cutting out all gluten is healthy. This is good for my mom as now many companies are offering gluten free options.

I really like this cookie recipe because not only does it not use any flour, all the ingredients are easily accessible. These cookies are delightfully crunchy and perfect for dunking into your beverage of choice as all the liquid is easily absorbed by the oats.

Gluten Free Almond Butter Cookies
makes around 30
1 1/2 cups gluten free rolled oats
1 tbsp ground flaxseeds (optional)
3/4 tsp baking soda
1/4 cup semisweet chocolate chips
1/3 cup almonds, coarsely chopped and roasted
dried cranberries (optional)
1/4 cup white sugar
1/3 cup brown sugar
2 tbsp butter
1/8 tsp vanilla extract
1 egg
1/3 cup almond butter

Preheat oven to 350 degrees F (175 degrees C).
Mix together oatmeal, baking soda and ground flax seeds. Set aside.
In a separate bowl, mix together white sugar, brown sugar, butter or margarine and peanut butter. Beat until combined and creamy. 
Beat in egg until combined.
Combine the two mixtures.
Mix in almonds, chocolate chips, and dried cranberries.
Wet your hands. Roll into small balls. (they will spread out quite a bit)
Bake on a greased cookie sheet for 10 to 12 minutes.


  1. Looks delicious. Be careful with the oats though as many are cross contaminated with wheat or other gluten-containing grains in processing. A nice holiday treat for those of us that are always careful about what we put in our body.


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