Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


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

More from lifestyle