Well, I'm back at work after my lovely, wonderful maternity leave and, well, it's okay. I was just getting used to being at home with James all day and he was just starting to get on a real schedule. It's so nice to have the option to shower later in the day or take a little longer drinking my tea and watching the news. But at the same time it's nice to get out of the house and have more of a purpose for my day. And it certainly has made me cuddle him with all of my focus while I have him.
These cookies are nice and chewy, slightly hearty from the oatmeal and have a good sweetness level from the mixture of honey and palm sugar. I've been on an oats kick because I've wanted snacks that fill me up a little more and I've read that eating them helps with breast milk production. Oats are not "grain-free" which is what I usually focus on making so if you'd like a simple peanut butter cookie, I think you could leave the oats out and replace them all with blanched almond flour, but I'm not sure of the exact amounts you'd need.
To make this recipe I used a little of this Flourless Peanut Butter Oatmeal Chocolate Chip Cookie recipe from Tasty Kitchen, combined with a little of my Gluten Free Oatmeal Raisin Cookies recipe.
Gluten Free Peanut Butter Oatmeal Cookies (With Natural Sweeteners and no added Fats)
makes 36 small cookies
1 C smooth peanut butter
1 1/2 C gluten free oats
1 1/2 C blanched almond flour
1 tsp baking soda
1/2 tsp salt
1/2 C honey
1/2 C palm sugar
2 tsp vanilla
Preheat the oven to 350 and line two or three large baking sheets with parchment paper
Whisk together the smooth peanut butter, honey, palm sugar, eggs and vanilla
In a separate bowl mix together the gluten free oats, blanched almond flour, baking soda and salt
Mix the wet and dry ingredients together until combined
Use a small ice cream scoop to place 12 scoops of dough on each baking sheet (I only have two baking sheets so I needed to bake one more round of a dozen cookies, or you could save the dough in the fridge for another time)
Then use a fork to flatten out each scoop of dough, dipping the fork in water between each cookie so it won't stick
Bake for around 12 minutes until the cookies are nice and golden brown
Remove from the oven to cool, and then transfer to a wire rack to finish cooling