Just a little holiday recipe that I know is many people’s favorite. I did play around with it a bit. Please stay with me following the recipe for my notes made as I was making these.
1/2 c. softened margarine (I use an olive oil spread)
1/2 cup agave nectar
1/2 cup powdered stevia sweetener (not the baking blend)
2 Tablespoons molasses
1 1/2 cup peanut butter (I use natural peanut butter — just peanuts and a little salt)
2 teaspoon baking soda
1 teaspoon vanilla
4 1/2 cup gluten free tolled oats
1 cup chocolate chips
1 cup M & M’s candies (I used red and green)
- Combine first four ingredients.
- Add eggs and mix well.
- Add oats and mix to combine.
- Add chocolate chips and candies.
- Scoop by rounded Tablespoonfuls onto baking sheet sprayed with pan spray.
- Bake at 350 degrees until bottoms are browned. I don’t go by time.
Now for my notes:
- This would be an extremely sweet cookie made by the original recipe with 1 c. white sugar, 1 c. brown sugar and regular peanut butter with lots of sugar added to it.
- I used 1/2 cup agave, 1/2 cup powdered stevia sweetener (not baking blend and 2 Tablespoons molasses (for a little of the brown sugar flavor. They were still plenty sweet. May cut sugar back even more next time.
- I used olive oil margarine spread instead of butter or regular margarine. I would normally use applesauce and may try that next time.
- Natural peanut butter works fine even though all the recipes I found online said it wouldn’t. Natural peanut butter should only contain peanuts and maybe a little salt — no sugar, high fructose corn syrup or preservatives.
- I used real eggs due to the other ingredients and the binding function of the eggs.
- Made these a bit bigger than normal for me. I used 1 Tablespoon (serving spoon) per cookie — not the 1/2 cup some recipes called for. So these are not a huge cookie made my way.
6. I did not place extra candies on top since I thought these already had enough. I did try to scoop them so a few candies showed on top since that’s what makes these cookies so pretty.
7, My cookies do not usually spread out because I usually don’t use fat or actual sugar. Since I did use the margarine, these did spread a little but not a lot. I usually flatten my cookies a bit and shape them to be round before placing on baking sheet.
8. Next time I might cut back or chocolate chips or candy or leave chips out.
9. Carefully life corner of 1 cookie to check for browning Cool on pan as cookies are fragile when hot.
This is not a healthy recipe — there is no way around that with all the chocolate chips and candy. By cutting the sugar and using natural peanut butter you can make it a bit better. You could also use dried fruit and nuts or trail mix (the kind without candy) instead of the chocolate.
Made my way this made 3 1/2 dozen average size cookies — not the huge number of cookies or the huge cookies some recipes mention.
This was a holiday treat I made because it was something my mom made. We are always gluten free — we do not cheat, ever. But we do enjoy our sweets and I do allow a little wiggle room there. This is not something we would eat regularly, but it was a nice holiday treat.