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Peanut Butter Oatmeal Chocolate Chip Cookies

07 May

I recently posted a picture of an amazingly attractive cookie. People who normally eat gluten and dairy were even asking for the recipe, and honestly, I don’t have one. It was a mix! I met the couple behind Amazing Foods for Life at the GFAF Expo in Chicago this past month, and I loved their story (as well as the mix she gave me to try!). People in her family started having issues with allergies, so she developed safe foods for them. That’s a great way to have passion for your work, and one of the reasons I write this blog; I want to help people like me live full lives without feeling disconnected from their families due to food allergies. These cookies drew not only the allergy crowd, but everyone else was clamoring for one too! No need to sigh over the gluten and dairy laden food when you’ve got delicious on your plate!

Amazing Foods for Life mixes are:

Gluten Free

Dairy Free

Peanut and Tree nut free

GMO free

Artificial color and flavor free

Made with flax and whole grains!

Extremely easy and tasty!
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Now, I know you’re craving some of these already, so here’s an alternative recipe from Ambitious Kitchen to hold you over until you can get some of these online or at your local store (if it doesn’t carry them, REQUEST them! Let’s help small businesses succeed!)

Peanut Butter Oatmeal Chocolate Chip Cookies

Preheat oven to 350 degrees F

In a small bowl mix:

2/3 c. gluten free rolled oats (old fashioned)

1 tsp baking soda

In a large bowl beat with an electric mixer until smooth:

1 c. creamy or chunky peanut butter (not natural, super thick stuff) or other nut butter

1/2 or 2/3 c. packed brown sugar (either works)

1 1/2 tsp vanilla

2 large eggs

Mix in dry ingredients with a wooden spoon and fold in:

1/2 or 2/3 c. chocolate chips

Scoop cookies using a small cookie scoop or roll into little balls and place on cookie sheet 2 inches apart.

Bake for 9-11 minutes and remove when edges are barely golden brown; center may look slightly underdone. Cool for 2 minutes on the pan, then transfer to a wire rack to cool completely.

Makes about 16-20 cookies

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Posted by on May 7, 2014 in Dessert

 

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