Peanut Butter Oatmeal Cookies (Low-Fructose & Gluten-Free)
Servings: Roughly 20 cookies
Prep Time
15 minutes + 30 minutes chilling time
Cook Time
12 minutes per batch
Total Time
Roughly 60 minutes (75 minutes if you cook the batches separately)
Ingredients (My Favorite Brands)
1/4 cup butter
2/3 cup brown rice syrup
1 egg
1 tsp vanilla extract
1/2 cup no-sugar-added peanut butter
1 cup almond flour
1 cup rolled oats
1 tsp baking soda
pinch of salt
Instructions
Add the butter (room temperature or slightly melted) and the rice syrup to a mixing bowl and beat until smooth.
Add the egg, vanilla, and peanut butter. Mix well.
Add the almond flour, oats, baking soda, and salt. Stir into the wet ingredients until just combined.
Push the dough into a ball in the center of the bowl. Cover and chill for roughly 30 minutes to allow the dough to stiffen. Preheat oven to 350° F.
Line a cookie sheet with parchment paper. Scoop roughly 2 tablespoons of dough using a cookie dough scoop or spoon. Place the balls on the cookie sheet about 2 inches apart. Do not flatten.
Bake for 10-11 minutes until the cookies are set and just beginning to brown around the edges. Move to a cooling rack.
Fructose Forward
You could try this recipe using 2/3 of a cup of brown sugar instead of the rice syrup.
