These are the best gluten free cookies I’ve ever had. I made them recently for some friends and no one even knew they were GF. Sadly and happily, there were no leftovers. These cookies were a hit! Find the recipe below.
On another note, some of you may be wondering what the heck “gluten free” means and why there is so much buzz all of a sudden. I came across two articles recently you might find interesting, both from real food diet perspectives: What’s the Deal With Gluten? via Nourish With Karen and Food Allergies: Gluten via 100 Days of Real Food. Something to keep in mind: if you are allergic or have sensitivity to gluten, there are lots of overly processed foods labeled as gluten free. I cannot stress enough that this does not make them healthy for you! You’ve still got to read ingredient labels.
For the record, I do not eat a primarily gluten free diet, nor do I think everyone needs to eat a gluten free diet, contrary to some popular beliefs. There are, however, many people with allergies to gluten as well as many others with sensitivities/intolerance. This is not to say I don’t enjoy some gluten free foods every now and then, but that’s merely because some foods just happen to be gluten free and that I like to vary my diet, switching up my grains, and sometimes not eating grains at all.
Which brings up another good point: not all foods and meals need grains! Studies have shown that the American population has drastically increased the amount of grains eaten with meals even from 40 years ago. As a population, we eat more grains and meat than fruits and vegetables. Does that seem a little backyards to you too? My advice, eat more plants. If you want a good read, check out Michael Pollan’s book, In Defense of Food. I love his tagline: “Eat food. Not too much. Mostly plants.”
Thanks for sticking with me through all that. Your reward? The amazing recipe this post is about in the first place. Enjoy!
OATMEAL PEANUT BUTTER COOKIES
Adapted from Nourish With KarenIngredients 1/4 cup coconut oil, slightly melted 1 cup natural peanut butter (just peanuts, no sugar, vegetable oil, etc) 3/4 cup honey 2 eggs 1 tsp vanilla 1 tsp baking soda 1 tsp sea salt 1/2 cup finely shredded coconut (for baking) 1/4 cup flaxseed meal 2 3/4 cups rolled oats
Preparation Preheat your oven to 350 F. In a large bowl, cream coconut oil and peanut butter together. Beat in honey, eggs and vanilla. Add the baking soda, sea salt, coconut, flaxseed meal and oats, mixing until well combined.
Refrigerate batter for 15-30 minutes, longer is okay but not necessary (to solidify the coconut oil, otherwise batter/cookies will be too thin).
Drop 1 – 1 1/2″ balls of cookie dough onto a pan lined with parchment or a silicone baking mat (if you like a flatter cookie, feel free to press each down lightly with a fork). Bake for approximately 10 minutes until tops and edges just start to turn golden. Remove cookies from the oven and allow to cool on the baking sheet for a few minutes until firm enough to handle, then move them to cooling racks.