I know “the best ever” is a lofty claim. A dangerous one in fact.
Still, I’m going to stand by it. Challenge me if you like. If you can make a better gluten-free oatmeal cookie…
… I’d love the recipe. Please and thank you.
For now though, I’ve made several batches of this recipe – all variations on a theme. I think I have it perfected. I LOVE these cookies. They’re soft, chewy, and loaded with flavour, fibre and protein. They keep well (if for some reason you manage to keep them around). There are no strange ingredients unlike lots of gluten-free recipes. And as cookies go, these are healthy. Plus they are infinitely variable. You can add Reese’s pieces like I did here or chocolate chips or seasonal m&m’s or Smarties or just skip the chocolate altogether (WOT?!) and add raisins or cranberries or walnuts or pumpkin seeds. But really, don’t skip the dates – that hit of sweet, soft fruit works so perfectly in these cookies.
If you follow my blog – you’ll probably know that I don’t have to eat gluten-free but I’m trying to reduce wheat and gluten in my diet to keep my migraines under control. Amazingly, it’s working. But I’m having to learn a whole new way of baking. I’m not kidding when I say I’ve made several batches of these cookies trying to perfect the recipe.
I don’t have a story today. Or a literary quote. So I’m going to wrap this up and give you the recipe without (much further) delay. I just wanted to share the beauty of this morning’s dog walk before I do that. It’s November – and usually that means drab and gray and dreary. Last week it was bitterly cold and snowy. But yesterday it warmed up and this morning the snow was gone and the sun was glinting on the bare fields. These shots were taken a block from my house – the trail where I walk my dog almost every day before coming home to spend time at my desk writing – breaking now and then to make tea – knit a row or two on the infinity scarf I’m working on in a beautiful soft, pale blue mohair (let me know if you want that recipe) – or sneak a few minutes on my blog while my dog Lola naps the day away at my feet. She’s been twitching in her sleep this afternoon. Pretty sure she’s dreaming about Wallace – the handsome black Labradoodle she met on the trail this morning.
the marshland along the path where I watch for owls
trail through the naked woods
November sun glinting on Butternut Creek
and this is Lola on Lola’s bed (she likes the animal prints)
best ever gluten-free oatmeal cookies
- 1/2 cup butter, coconut oil, or margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 tsp vanilla essence
- 1 cup peanut butter or almond butter
- 4 cups quick cooking oats (can use gluten free here if required)
- 1/2 tsp sea salt
- 1 cup chopped dates – I used Medjool dates because they’re SO good and worth every cent
- 1 cup mini Reese’s pieces
Beat together the butter (I used half coconut oil and half margarine) and the sugars. Add eggs, vanilla essence, and peanut butter. Beat until mixed.
Stir in the oatmeal and sea salt. Add the dates and chocolate.
Drop by the spoonful on buttered cookie sheets. Bake at 350 for 12-14 minutes or until browned. Remove cookies a wire rack to cool.