Tag Archives: nut butter cookies

New School, Gluten Free No Sugar Nut Butter and Oat Cookies

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Okay..what the heck is going on! Time is FLYING! FLYING, I tell you! I completely intended to post this the day after we made them (oh…about the 10th of June). Suddenly, I look up and Father’s Day is tomorrow! Seriously, NOT the 10th of June, huh?

Ah well.
The good news is: I’ve got my BAKE-On again!

Yeap – you read that right. The Chicklet and I have managed to find a rhythm in our play-filled, laughter and honey-I-love-you-so-much-I-could-eat-you-up days. She plays, I play, we laugh, she giggles, she plays some more and I begin to bake, sew, cook, plan, draw, write and live again with her by my side. Oh, it’s even more fun now!

She is dying to figure out the mixer. She really isn’t too thrilled with any food processing noises, but she doesn’t mind the results when the noise yields fresh hummus, pesto, garlic-mayo, crushed sesame seeds and sunflower seeds for breads/rolls, etc. Oh yes, she wants to cook and bake with me!

(Worse: she wants to type with me. It makes writing amazing difficult…LOL.)

I made these cookies and brought them over to a friends with the other, old-school sugary addictions from my way-old cookbooks. I wanted them to taste test for me. Instead, they just ate all of these. The one or two bites the old school, sugar bombs got were followed quickly by commentary about possible trips to the dentist. We set those bad boys aside and finished our fabulous Korean BBQ, roasted corn on the cob and some cantaloupe salad with these little delights for dessert.

I admit publicly that I also gave these cookies to my little imp as her afternoon snack. OH, she was in heaven. And well, I don’t have too much Mommy-guilt. After all, these cookies have hidden wonders like walnuts and flaxseed meal. Just writing about these cookies makes me think that I’ll make another batch tomorrow too.

The beauty of this recipe is that you can vary the nut butter to change up the flavor. You can also add some finely chopped crystalized ginger pieces to add a little flare – or even some raisins to bring them to the comfort zone of old-school.

Whatever you do, just don’t overload them with sugar. These cookies use agave nectar instead. This means that you do have to bake these cookies for 8 – 10 minutes (the Old School ones are bake-free). Just an FYI.

Now – GO GET YOUR BAKE ON! Make some cookies and get your YUMMMMMMM going too!

Gluten Free:  Healthier Nut Butter and Oat Cookies
Recipe makes two dozen tablespoon-drop cookies
(Printable recipe can be found here.)

Ingredients:
3 Tablespoons butter
2/3 cup agave nectar
1/4 cup milk (or milk substitute)
1 1/2 cups gluten free certified rolled oats
1/2 cup flaxseed meal (or ground flaxseeds)
1/3 cup almond or other nut butter
1 1/2 teaspoons cinnamon (or 2 teaspoons, you are cinnamon fans!)
1 teaspoon vanilla extract
1/3 cup crushed walnuts (measure after crushing)

Directions:

  1. Put oats, flaxseed meal, nut butter, cinnamon, and walnuts into a medium mixing bowl.
  2. Boil butter, milk and agave nectar together for 2 minutes.
  3. Pour hot liquid over the dry ingredients.
  4. Add the vanilla extract.
  5. Stir well to coat all dry ingredients evenly. Set aside for 5 minutes.
  6. Preheat oven to 350F.
  7. Drop cookie mixture by the tablespoon on to parchment paper.
  8. Bake at 350F for 8 – 10 minutes or until golden. (Baking for this time makes for a softer cookie. Bake for 10 – 14 minutes if you wish to have a firm, crunchy cookie.)
  9. Allow to cool before moving to storage container or eating.

Enjoy!

Happy GF Cookie Baking!
~Kate

Gluten Free, Old School No Bake Nut Butter and Oat Cookies

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So I picked up a copy of an old cookbook that I have from “Up North” (You, Minnesotans know what I’m talking about…). I started to check out the index as I have just picked up these delicious blueberries that Zoe is crazy about. I thought I would see what things I might make with them and since there were always blueberry-somethings around when I was a kid – I thought this “Up North” book would do the trick.

Ay. Ay. Ay. Seriously. AY.

I don’t know if you’ve noticed, but it seems to me that cookbooks have certainly taken a turn for the better – as have the eating habits of most of the people I know. The cookbook I browsed has some great brunch recipes, but it is sadly lacking in any real fruit/vegetable entries. Those are mainly left to the canned, candied or pickled. The “Blueberry Salad” recipe that I spied in the index and thought “Mmmm.. that sounds good!” turned out to be a no-fruit jello + cream cheese + cool whip concoction that made me a tad…. well… ill. It rather grossed me out, to be honest. I thought at LEAST they could have thrown me a bone and whipped in some fresh blueberries in the end, right? RIGHT? Nope. None.

So, I gave up on the index. The recipe titles didn’t seem to help me as much as the actual ingredients list.

I found the cookie section to be a blast from the past too. OH! The sugar! Oh, for the love of all things SUGAR! Man, happy memories!

Since we were headed to a friends’ house for a BBQ and he is from the Midwest too, I thought I would make him a treat from his good old days too. So here is the “old school” recipe for this cookies. I made an updated, sugar-free, peanut-free cookie that roughly mimics these – only better – and I’ll post that recipe later this week.

For now… enjoy the Old School version. Just don’t tell your dentist where ya got the recipe, k? (And if I were making these all over again? I would cut the sugar back to 2/3 cup instead…. just a word of advice. LOL)

REMEMBER: To make this a gluten-free recipe, be sure to use all gluten free ingredients – including certified gluten-free oats.

This recipe is quick and easy to prepare.  It took me all of 15 minutes to have the cookies on the counter cooling.  Perfect for cooking with toddlers underfoot!

You can find a printable copy of this recipe here.

Gluten-Free, Old School, No Bake Nut Butter and Oat Cookies
Makes two dozen drop cookies

Ingredients:
1 cup sugar
3 1/2 tablespoons butter
4 Tablespoons milk
1 1/2 cups gluten free rolled oats
1/3 cup nut butter (I used peanut butter in these)
1 1/2 teaspoons cinnamon
1/3 cup crushed walnuts
1 teaspoon vanilla extract

Directions:

  1. Put oats, nut butter, cinnamon and walnuts in a heat resistant medium bowl. Set aside.
  2. Put butter, milk and sugar into a small saucepan. Melt together over medium-high heat while stirring frequently to avoid burning the sugar. Once the ingredients are all melted, bring to a boil and allow to boil for one minute.
  3. Pour the boiling liquids over the oat mixture.
  4. Add the vanilla extract.
  5. Stir very well. Make sure all of the oats, etc have been coated evenly.
  6. Set aside for 5 minutes to allow to cool slightly.
  7. Drop by the tablespoon on to parchment paper and allow to cool completely. The cookies will dry and set within 30 minutes or so, depending on your house temperature.
  8. Store in an airtight container, or eat off the counter with reckless abandon for your dental health.

Happy Cookies!
-Kate