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Peanut Butter Oatmeal Cookies


1/3 cup natural peanut butter

2 ripe bananas, mashed

1 teaspoon vanilla

2 tablespoons unsweetened soy milk

2 tablespoons maple syrup or raw honey

2 1/2 cups quick cooking gluten-free oatmeal (Bob's Red Mill makes it)

1/4 cup gluten free flour*

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon xantham gum

1/4 to 1/2 cup dried cherries or other dried fruit


1. Preheat oven to 350 degrees.

2. Line a baking sheet with parchment paper and set aside.

3. Combine oatmeal, flour, cinnamon, salt and xantham gum. Set aside.

4. With a wooden spoon, mix the mashed banana, vanilla, soy milk and maple syrup. Add the flour mixture and stir until combined. Mix in the cherries.

5. Using two spoons or a small ice cream scoop, drop cookies onto a cookie sheet. Avoid using hands because the mix will be very sticky.

6. Bake for 12 to 15 minutes.

*Basic Gluten-Free Flour Mix

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Store leftover flour in an airtight container.

From Yvonne Condes

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