This gluten free peanut butter cookie recipe contains whole grains, oats, superseeds, and inulin for plenty of fiber. No gums such as xanthan or guar are used at all. These chewy delights are lightly sweetened with sugar, but supplemented with natural sugar substitutes, making for a healthier cookie.
Nature’s Path came out with three flavors of their new Qi’a™ Superfoods Hot Oatmeal. Flavors include Creamy Coconut, Superseeds & Grains, and Cinnamon Pumpkin Seed. I love the Superseeds & Grains because it has a bit of crunch. It contains rolled oats instead of quick-cooking oats like so many other brands.
I’ve used the Superseeds & Grains to make this delicious gluten free vegan peanut butter cookies recipe sweetened with molasses, agave powder, liquid stevia, and granulated sugar. It’s easy to make because the oatmeal packs contain six ingredients, making less ingredients to purchase and measure. I hope you enjoy them as much as have. Enjoy!
Ingredients in (gluten free) Qi’a Superfoods Superseeds & Grains Hot Oatmeal (Organic*):
Rolled oats, dried coconut, buckwheat groats, inulin, chia seeds, hemp seeds, flavor. Contains tree nuts (coconut). Produced in a facility that uses milk and soy.
Disclosure: Nature Path provided me with a free box of their product.
Gluten free peanut butter oatmeal cookies with a chewy bottom, slightly gooey center, and plenty of healthy ingredients to get you through the day.
Ingredients:
- 1-1/2 cups natural creamy peanut butter
- 1/3 cup granulated sugar (I used superfine)
- 2 tablespoons mild flavored unsulphured molasses
- 1/2 cup + 1 tablespoon water
- 1 large egg
- 1 tablespoon neutral-flavored cooking oil
- 30 drops alcohol-free stevia vanilla
- 2/3 cup organic agave inulin powder
- 1/3 cup certified gluten-free oat flour
- 2 teaspoon gluten free baking powder* (Rumford's or Featherweight for corn-free)
- 1/4 + 1/8 teaspoon baking soda
- 3 packs (6 in a box) Nature's Path Qi'a Superfoods Superseeds & Grains Hot Oatmeal
Instructions:
- Preheat the oven to 350°F.
- Add peanut butter, sugar, molasses, water, egg, and stevia vanilla to a large mixing bowl. Using a silicone or rubber spatula or electric mixer fitted with a paddle attachment, slowly mix until smooth.
- In a small bowl, whisk together the agave powder, baking powder, and baking soda; and add it to the wet mixture. Beat on low speed until thoroughly combined.
- Add oat packets and oat flour, and beat on low speed until thoroughly combined.
- Scoop heaping tablespoons of dough on ungreased baking sheets, spacing them 2 inches apart. Ten cookies fit nicely on a single baking sheet. Slightly flatten the dough and bake on center shelf of your oven for 10 minutes or until golden brown.
- Allow cookies to cool on baking sheet for about 5 minutes and then transfer to wire racks to cool completely.