John was hinting for oatmeal cookies and I came across Katzen's Recipe #360115 recipe and thought why not tweak it to make it with oatmeal and gluten free and this is what I came up with. Thanks Katzen. ;) FYI almond flour can be made by simply processing raw almonds in the blender until they have turned into fine crumbs. Don’t over blend, otherwise you’ll make almond butter! It usually takes 5 second pulses for about 20 times.

Ingredients

45 serv.

2 1/2 cups almond meal or 2 1/2 cups flour↗2 1⁄2
cup oatmeal↗1
teaspoon baking powder↗1
teaspoons baking soda↗2
teaspoon salt↗1⁄2
cup coconut oil, organic softened not melted↗1⁄2
cup smooth peanut butter or 1 cup crunchy peanut butter↗1
cup brown sugar, lightly packed↗1
cup white sugar↗1
eggs↗2
teaspoon vanilla↗1
cup chocolate chips↗1

Step-by-step instructions

1
Heat oven to 350°F.
2
Mix flour, oatmeal, baking powder, baking soda and salt; set aside. Beat coconut oil, peanut butter and sugars in large bowl with mixer until light and fluffy.
3
Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
4
Fold in Chocolate chips.
5
Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Sprinkle with sugar if desired. Flatten each, in criss-cross pattern, with tines of fork.
6
Bake for 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks. Cool completely.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App