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 and there are no strange ingredients. 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.
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 won’t go on but I wanted to include a couple of recent photographs, taken from the walking trail in my neighbourhood where I walk my dog, Lola, almost every day.
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 her 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 (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.