I remember tasting a version of these delicious cookies at our 2011 Thanksgiving family reunion. Dominic’s cousin, Emily made these for her Mom (Aunt Sue) who was allergic to wheat. Everyone loved them so much she sent out the recipe to the whole family. The original recipe was featured on the back of Trader Joe’s bag of Gluten Free Oats. I modify it a bit depending on what I have in my pantry.
Make these your own by using what is in your pantry. Please leave a comment below and let me know what changes you made to these delicious cookies.
Recipe type: Dessert
Author: Jillian
- 1/4 cup butter
- 3/4 cup brown sugar
- 1/4 cup beet sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp kosher salt
- 1 1/4 tsp baking soda
- 8 oz dark chocolate chips
- 3 cups Gluten Free rolled oats
- 1/2 cup dried cherries
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 cup sunflower butter
- Preheat oven to350 degrees F. In a large bowl, combine brown and beet sugars with soft butter and beat until creamy. I use a hand blender. Add eggs, vanilla, kosher salt, and baking soda and mix well. Add sunflower butter and mix. Stir in rolled oats, chocolate chips, dried cherries and seeds. Place heaping Tbsp on parchment paper, or Silpat lined cookie sheet about 2 inches apart. Bake 10-15 minutes until cookies are a light brown color around the edges. Makes approx 2-3 dozen cookies.
2.2.8
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