I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free. But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one. My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations and we all loved them.
My friend lives a few blocks away and we walk the neighborhood together on weekends. We can easily go 5 miles in no time, talking non-stop. She loves exploring our neighborhood as much as I do and we discover so many favorite little spots. We even found a property with a horse (or more like a pony, I should say.) The views are always quite lovely, too.
Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception. I told my friend, "Thirty-nine years ago today, there was a big party going on in that house".
We didn't know each other in 1981 but we met at my first dietitian job at Swedish Hospital in Seattle in 1985 so we have lots of memories that go way back. She remembers when Nick was born which doesn't seem possible...but anyway, it's really nice to have an old friend in the neighborhood since we're relatively newbies here of only five years.
She told me she used all ingredients from Trader Joe's to make these cookies except the chocolate chips were Guittard semi-sweet chocolate chips which is the oldest continuously family owned chocolate company in the U.S - 152 years and still family run. Impressive. We both agreed that these cookies tasted even better the next day after they sat awhile and all the flavors blended together. There are no weird flavors like in some gluten-free cookies and they could even be a breakfast bar. They taste very hardy, substantial and satisfying and I'd make them even if I'm not gluten intolerant!
Makes approximately 4 dozen
3/4 cup sugar
3/4 cup brown sugar
1/4 cup butter
2 eggs
1 tsp. vanilla
1-1/4 tsp. baking soda
1 cup peanut butter
3 cups Trader Joe's Gluten-Free Rolled Oats
6 oz. semi-sweet chocolate chips
1/2 cup sunflower seeds or chopped walnuts or pecans
1. Preheat oven to 350 degrees.
2. In a large bowl, combine sugar, brown sugar and butter and beat until creamy.
3. Add eggs, vanilla, and baking soda and mix well.
4. Add peanut butter and mix.
5. Stir in oats, chocolate chips and nuts.
6. Place each teaspoon full of dough about 2 inches apart on a lightly greased cookie sheet.
7. Bake 10-12 minutes until lightly brown around the edges.
Could I add cocoa powder to make them a chocolate and how much would I use?
ReplyDeleteThis sounds like it would be really yummy but I have never tried that. I would start by adding 1/2 the amount of cocoa as sugar so that would be about 3/4 cup of cocoa powder. Then increase the butter a bit to about 1/2 cup of butter instead of 1/4 cup. See how that works out!
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