Wheat Free Dairy Free Peanut Butter Oat Sultana Cookies Recipes

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GLUTEN FREE/ DAIRY FREE PEANUT BUTTER COOKIES

My poor friends and their gluten free diets. Fortunately, my friend Carlyn devised a perfect recipe for delicious, chewy, not hockey-puck cookies.

Provided by Miss A.T.K.

Categories     Drop Cookies

Time 25m

Yield 2 cookies, 6 serving(s)

Number Of Ingredients 6



Gluten Free/ Dairy Free Peanut Butter Cookies image

Steps:

  • preheat oven to 350.
  • microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg).
  • mix balance of ingredients together.
  • drop teaspoonfuls onto an ungreased cookie sheet.
  • bake for 9-10 minutes.

Nutrition Facts : Calories 306, Fat 22.2, SaturatedFat 3.5, Sodium 422.1, Carbohydrate 21, Fiber 4.2, Sugar 13.7, Protein 10.8

1 tablespoon flax seed, ground
3 tablespoons water
1 cup natural organic crunchy peanut butter
1/2 banana, mashed
1/4 cup brown sugar, packed
1 teaspoon baking soda

SULTANA OAT COOKIES

I got this from COLES summer mag. I've tried it several times and its so easy. You can opt not to put the muesli if you're not particularly fond of it or its texture. Just follow the recipe without it and you'll find it still tastes great without it! Enjoy!

Provided by Irasistible

Categories     Drop Cookies

Time 20m

Yield 18 cookies

Number Of Ingredients 8



Sultana Oat Cookies image

Steps:

  • Preheat oven to 190 degrees C or 170 degrees C fan. Line two baking trays with baking paper.
  • Place dry ingredients in a large bowl and toss to combine.
  • Combine butter, egg and honey an add to dry ingredients. Mix well.
  • Drop 2 tbsp mixture onto prepared trays. Press lightly with the back of a fork.
  • Bake for 10-12 min, until golden. Cool on trays before storing in an airtight container.

1 cup self raising flour
1 cup toasted muesli (optional)
1 cup sultana (Sunbeam or any brand you have)
3/4 cup rolled oats (Uncle Toby's or any brand you have)
1/2 cup brown sugar
125 g butter, melted
1 egg, lightly beaten
1 tablespoon honey

HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES

This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.

Provided by Jamie B

Categories     Dessert

Time 22m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 4



High Altitude Gluten-Free Peanut Butter Cookies image

Steps:

  • Preheat oven to 355 degrees F.
  • Mix peanut butter and sugar until smooth.
  • Beat egg and baking soda.
  • Add egg mixture to peanut butter mixture, stirring well.
  • Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
  • Flatten each ball with tines of fork, making a cross pattern.
  • Bake until puffed and slightly golden, about 8 - 12 minutes.
  • Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
  • * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.

1 cup jif creamy peanut butter (* Ingredients at end of directions)
15 tablespoons sugar (1 Tbsp less than 1 cup)
1 large egg
1/2 teaspoon baking soda

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