The recipe I’m sharing today brings a bit of nostalgia to my heart. I remember eating these cookies as a little girl when my mom would make them as an after school treat. They were my FAVORITE cookie!
Everyone needs a cookie recipe that can be finished in 30 minutes because there are times that you need dessert in a hurry. There are also times when a person craves a dark fudgy chocolate cookie that is easy to make and hard to resist! These are made with oats, so they’re also gluten-free!
A couple weeks ago when I was at my parents’, I wanted to make something sweet for my dad and remembered that he loves these cookies, too. I pulled up my blog for the recipe and found that it wasn’t there! After posting my favorite recipes for thirteen years, I can’t believe I haven’t shared this one before now! I’m going to fix that today!
I enjoy getting stretched in my cooking and baking skills. When more and more people have food allergies, it can be a challenge to have snacks or meals in which everyone can partake. Several people in my small group Bible study have a gluten intolerance, so I’ve been challenged to find recipes they can enjoy.
While on vacation I stumbled across a cookbook called, Skinny Southern Baking, by Laura Lyn Carter.
From breads to cakes, this book has it all. The thing that attracted me to her recipes was that there is no strange ingredients like xanthan gum. Of course you use gluten-free flours, but that’s the only extra ingredient needed, for the most part.
I tried my first recipe a couple weeks ago and got rave reviews from not only the gluten-free snackers, but also from others who wanted to try them!
She doesn’t give the yield on her recipes, which I like to know. This recipe will yield 2 dozen.
I did make one addition to the recipe – I rolled the cookie dough in coarse sugar before baking. I think the crunch of the sugary outside helped the texture of the almond flour.
She uses refined sugars; I used normal granulated sugar instead. Almond flour isn’t cheap, so I didn’t feel like I also wanted to add the expense of refined sugar. It’s totally up to you, but it won’t change the taste of the cookie!
If you don’t need a Gluten-Free cookie, please try this recipe for our FAVORITE Ginger Cookies (pictured below). They are my husband’s favorite cookie in the world (okay, maybe in Tennessee!). They are perfection! They taste every bit as good as a pricey cookie we purchase at a bakery nearby!
Other options I’ve shared for Gluten-Free treats can be found here,
I’ve been making these simple Peanut Butter cookies for years, because: 1) They only require four ingredients 2) They taste like the “regular” Peanut Butter Cookie recipe 3) They’re all ingredients I almost ALWAYS have on hand. That means I know I can always whip up a batch if I need a fast, easy treat.
I recently made these into bite-sized treats so I could have a taste of dessert with only 33 calories, but you could make them any size you’d like! You could also add mini chocolate chips or peanuts for some variety.
Easiest EverPeanut Butter Cookies
1 Cup Peanut butter, smooth or crunchy 3/4 Cup Brown Sugar 1 egg 1/2 teaspoon baking soda
Mix all ingredients in a large bowl until creamed together. For small cookies, place one teaspoon batter onto parchment paper-lined baking sheets. If you want the identifiable crisscross pattern, dip a fork in granulated sugar and press lightly in each direction. Bake at 350 degrees for 6-8 minutes or until lightly browned. Cool on baking sheet 10 minutes, then place on cooling rack to cool completely. Yield: 60 mini cookies
I popped them into a Ziplock bag and put them in the freezer. When I’m ready for a treat, I put one in the microwave for 30 seconds.
Add a glass of milk to these treats and you have a delicious snack or dessert!
Is this old recipe in your files? If not, I hope you’ll give them a try! They’re as delicious as they are simple!