These Gluten Free Oatmeal Peanut Butter Lace Cookies were a staple in our house growing up (the non-gluten free version that is). And once I got to an age where I could make them myself, they were a request of all my friends in high school and college! Fast forward 10 years later when my husband was diagnosed with celiac disease, and I was determined to come up with a gluten free version he could enjoy! They’re great for summer as a fun light treat after dinner, or even better crumbled up on top of ice cream!
This recipe was sponsored by Bob’s Red Mill. All ideas and thoughts are my own.
Gluten Free Oatmeal Peanut Butter Lace Cookies
- 1 cup coconut sugar
- 1/4 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 4 Tbsp butter melted
- 2 eggs beaten
- 4 Tbsp creamy unsweetened peanut butter melted
- 1 tsp vanilla extract
- 1 cup gluten free rolled oats
- Pre-heat your oven to 325 degrees. Line baking sheets with foil.
- Combine the coconut sugar, gluten free flour blend, baking powder and salt in the bowl of a stand mixer. Mix briefly to combine. Add the remaining ingredients (except the oats) and mix for 60 seconds. Remove the bowl from the mixer and mix in the oats by hand.
- Drop the batter by tablespoons about 3 inches apart on the foil lined baking sheets (they will spread out a ton!)
- Bake until golden brown and crispy, approximately 13-15 minutes.
- Carefully slide the tin foil off the baking sheets and let the cookies cool completely before removing them from the foil. (Getting the cookies off the foil takes a little bit of finesse 🙂
- Make sure to be very light with your touch and gentle when pulling them off the foil… they’re very delicate cookies!)
- Store the cookies in a sealed container on the counter for up to three days. Enjoy!
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