Wheat Free Dairy Free Peanut Butter Oat Sultana Cookies Recipes
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
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
SULTANA BRAN COOKIES
They may only be off the back of the Sultana Bran cereal box...but they're great! I LIKE them. Sometimes the best things in life are found in simplicity. Note: It's a Kellogg's recipe, but I'm sure any brand of sultana bran-type cereal would work. Also, I've had these with chunky chocolate squares mixed in, which was definitely a welcome touch.
Provided by melting pot
Categories Dessert
Time 30m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the margarine in a saucepan over low heat or microwave.
- Mix all ingredients in mixing bowl until well combined.
- Spoon mixture onto non-stick baking sheets and press down lightly with a fork.
- Bake at 180 deg. C for 10-15 minutes or until golden brown.
- Cool on baking sheets before transferring to wire cooling tray.
Nutrition Facts : Calories 210, Fat 1.1, SaturatedFat 0.1, Sodium 279.9, Carbohydrate 49.6, Fiber 5.3, Sugar 17, Protein 5.2
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
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.
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
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.
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