Gluten-Free Peanut Butter Oatmeal Raisin Cookies

Working in the health food industry, I saw a lot of food fads, from mono-fruitarians (she only ate apples), to raw foodists, to vegans, to gluten-free bandwagoners. On the best day, I learned something useful (and true) about nutrition. On the worst I was pinned down by a customer as they ranted about how the scanners at the registers were nuking their (insert body part here). Needless to say, it was an interesting 7 years.

Now I find myself a mom and a certified celiac, (it’s true, I have the certificate framed on the wall of the computer room) I take nutrition a little more seriously than I used to.

We don’t consume a lot of sugar in our house, mostly because my husband and I know we get addicted to the stuff, and then binging and feeling like gum stuck to the bottom of a shoe the following day. Sugar to us is a special treat, not something to be had in pasta sauce, breakfast cereal, or the millions of other processed food that contain hidden sugars.

As a result of our sugar embargo, I have had to come up with other ways to sweeten baked goods. Enter fruit, usually in the form of bananas. Sure, cookies and quick breads aren’t as sweet as when they’re made with refined sugars, but they don’t have to be to be tasty.

So, without further ado, I give you my sugar and gluten free oatmeal peanut butter cookies.

Oatmeal Raisin

 

 

 

 

 

Gluten-Free Peanut Butter Oatmeal Raisin Cookies

3 c.      gluten-free quick oats
2 t.       baking soda
1/2 t.  salt
1 t.       ground cinnamon
1/2 t.  ground ginger
1/4 t.  ground cloves
2           med eggs
1 c.       peanut butter at room temperature (chunky or smooth)
2           large bananas, mashed
1 t.       vanilla
1/2 c.  raisins

  • Preheat oven to 350F
  • In a separate bowl, whisk together dry ingredients and set aside.
  • In a large bowl, slowly blend together peanut butter, vanilla, and eggs until well mixed. Add mashed bananas. Mix until well blended.
  • Gradually combine dry mixture with the peanut butter mixture until well blended.
  • Fold in raisins.
  • Roll cookie dough into 24 equally sized balls with hands, and place on greased cookie sheets. Tip: moisten hands with water to keep dough from sticking.
  • Lightly press cookie dough balls to 1/2-inch thickness with a fork and bake for 12 to 15 minutes. Cool and serve. Store in airtight container in either fridge or freezer. Thaw before eating.
Cynthia Varady

Cynthia Varady

Cynthia Varady is an award-winning freelance writer and co-owner of the book review website, DuelingLibrarians.net. She currently resides in the San Francisco Bay Area with her husband and son. Cynthia has her BA in English Literature from Sonoma State University, and her Masters in Library and Information Science from San Jose State University. Occasionally, Cynthia can be found voicing characters in casual video games, including Stella in the Aveyond series. She is presently working on a young adult fantasy novel.

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