New Recipe! gluten free dairy free peanut butter cookies! Plus, I c…

I am trying to become more creatively active and so I made a scarf for my physician (red and white) as a thank you to her for making sure I didn’t have a heart attack over the past year. I also made (crocheted) a baby elephant. I crocheted most of him, he is cute as a button but I have to give my sister some credit as she crocheted 2 arms, his ears and sewed on his eyes. It was a group effort. Take a look!

On top of that I also baked a new cookie this week: (Gluten free Dairy free) Peanut Butter Cookies!

I completely went and dissected a cookie recipe I felt good about online. Needless to say it is not even close to the recipe it started out as. How did they come out? I love them,  and my family loves them (and they eat wheat/dairy). They look great, taste fabulous and have a great cookie texture.


Here is my modified version:

(Gluten free Dairy free) Peanut Butter Cookies

  • 1/2 cup canola oil
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 3/4-1 cup smart balance creamy peanut butter (for extra omega 3’s)
  • 2 egg whites
  • 2 tsp vanilla extract
  • 3/4 cup Bob’s Red Mill White rice flour
  • 1/2 cup Bob’s Red Mill All purpose gluten free baking mix
  • 1 tsp baking soda
  • 5 cups Old fashioned oats (not quick cook)
  • (and I put 1 semi-sweet Nestle chocolate chip in the middle of each one)


  1. Preheat oven: 350 degrees
  2. Combine all dry ingredients into a medium size bowl. In a separate bowl, mix wet ingredients together. Combine both wet and dry ingredients into the same bowl by add the wet ingredients into the dry ingredients bowl. Hand mix
  3. Prepare cookie sheets accordingly. Spray with non-stick
  4. Using a tablespoon, measure out and drop cookie dough on cookie sheets- approximately 12 cookies per sheet. Flatten dough to form small cookies. Bake for 10-15 minutes until cookies are lightly browned on top and cooked and browned on the bottom. Let cookies cool before


  • Dough will be slightly crumbly- but press together into form on cookie sheets. After baking- let them cool until they are completely cool. They will keep shape/form after cooling. Gluten Free & Dairy Free. Low Cholesterol