My granddaughter recently discovered she is intolerant of nuts. I love nuts and have always used them freely in baking - both the nuts and ground into flour.
She has also moved from home, closer to her university and of course that calls for 'care packages.'
I sent these cookies last week-end with her sister and her report back was... "She loved your cookies, Nanna, and couldn't stop eating them."
They keep for several days on the counter and also freeze well.
Here is the recipe ...
- 1/2 cup butter
- 1 cup No-Nuts Golden Peabutter (or other brand of no-nuts butter)
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 lg. eggs
- 1 tbsp vanilla
- 3 cups gluten-free oat flakes
- 1 1/2 tsp baking soda
- 1 cup large dark chocolate chips
- In mixer bowl combine butters and sugars and beat until light and creamy
- Add eggs and vanilla and beat well
- Mix in oats and baking soda
- Stir in chocolate chips
- Drop by teaspoon, on parchment lined baking sheet and bake for about 10-12 minutes in a 350 degree oven. Do not overbake.