Ann Arbor and decided the next time I got a sweet craving and was willing to cave I was going to make these. This is a gluten-free and dairy-free recipe which is why I chose it. You always think that if something is dairy-free or gluten-free then it probably doesn't taste very good. Definitely not true. This cookie really delivers, it gives you everything you want in a peanut butter cookie and you don't miss the butter or flour.
Peanut Butter Oatmeal Cookies (Gluten-Free/Dairy-Free)
3/4 cup creamy peanut butter
4 tbsp. non-hydrogenated shortening
1/2 cup white granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 cup gluten-free rolled oats*
1/2 cup pecans or walnuts finally chopped (optional)
1/4 teaspoon of salt
extra white sugar for coating
If you are truly sensitive to gluten make sure your oats are gluten-free because most oats are processed in facilities that process gluten products so just check your label. I use regular quacker rolled oats because I just opt to limit my gluten.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
In a food processor grind the oats to a powder. In another bowl, mix together the ground oats, baking soda and salt. Set aside. In a medium-sized bowl using an electric hand mixer, or in a stand mixer, cream the peanut butter, shortening, white sugar, brown sugar and vanilla until well combined, about 2-3 minutes. Add the egg and mix for another minute. Add the dry ingredients to the peanut butter mixture until combined. Use a tablespoon to scoop the dough and make balls. Roll the balls in a little white sugar and place onto the baking sheet. Use a fork to press down on the balls in a criss-cross pattern.
Bake until the cookies until they are golden brown and the surfaces have cracked, about 7-9 minutes. Allow cookies to cool on the pan completely before moving to avoid breaking.
Makes about 24 cookies.
You can also freeze these cookies. Just roll into a ball and roll in sugar like you are going to bake them. Even go ahead with the criss-cross pattern. Place them on the baking sheet in the freezer for about 30 minutes. Then place them in a freeze safe container or bag and freeze until ready to use.