“Flour(less) City Cookies”

When the weather gets chillier I start looking for excuses to make treats. It’s just getting to that time of year when everyone starts to put on their winter weight. That being said, baking gluten free (gf) treats that actually taste like treats is no easy task. This week I decided to try to experiment with some gluten free flour substitutions.

I chose to try some no bake peanut butter oatmeal ball cookies. I always have some gf oatmeal on hand for quick meals, but this week I actually used it to make the flour substitution for this week’s recipe. Oatmeal is rich in vitamins, minerals and lipids, which basically makes these peanut butter balls like vitamins. So I won’t feel too bad about eating 10 of them.

Ingredients:

2 Cups Gluten Free Old Fashioned Rolled Oats

2 Tbsp creamy peanut butter

2 Tbsp honey (vegan sub: maple syrup)

1 Cup plain almond milk (or milk of choice)

1 Tbsp ground cinnamon

1 Tbsp vanilla extract

1 Bar dark chocolate

1 Tbsp coconut oil

3/4 Cup chopped nuts (optional)

Directions:

Combine the peanut butter, honey, milk, vanilla and cinnamon in a small saucepan over medium heat, stir until smooth.

Pour the oats into a blender or food processor and pulse until oats form a smooth powder. Transfer the oats to a medium mixing bowl. If you’re using nuts in this recipe, mix them into the oat flour now.

Pour liquid mixture over oat flour mixing thoroughly, adding more milk as necessary. The dough should be firm and pliable.

Next bring a small pot of water to a boil over a glass mixing bowl, making sure the bottom of the bowl does not touch the surface of the water. Combine the chocolate and coconut oil in the glass bowl, stir until smooth.

Roll the dough into 1/2in balls, dip into chocolate mixture and set on a foil lined cookie sheet. Refrigerate for 1-2 hours before serving. Yields approximately 3 dozen cookies.