Low Iodine Gluten Free Peanut Butter Oatmeal Cookies
Total time32 min
Prep time10 min
Cook time12 min
4.7(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
18 servings
- 1 cup creamy peanut butter
- ¾ cup packed light brown sugar
- 1 cup gluten free oats
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together the peanut butter, brown sugar, eggs, vanilla extract, baking soda, and salt until fully combined and smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!