Author Katie Mettner

Gluten Free, Peanut Free Cheerio Chocolate Chip Cookies



Who doesn't love chocolate chip cookies? I know my kids do, but with one allergic to peanuts and two celiacs, it's hard to make cookies that taste good and are gluten free. I made these cookies today and trust me, they won't last long around this house! As you can see in the image above, they look exactly like regular cookies (Something that's hard to do with gluten free baking). Of course, you can use regular flour and peanut butter if you have no allergies to deal with.

1 cup butter or 1 cup margarine ( I used a cup of crisco)
1 cup white sugar
1 cup brown sugar
1⁄2 cup Soy nut butter
2 large eggs
1 teaspoon vanilla
2 cups Gluten Free Flour (I use Pillsbury with the built in xantham gum)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup quick cook oatmeal (Quaker has a gluten free one now at Walmart)
3 cups Cheerios toasted oat cereal
1 package chocolate chips (I use semi-sweet)

Directions:

Cream the butter, sugars, soy butter, vanilla and eggs.
Sift flour, salt, soda and baking powder.
Beat into the first mixture.
Add oatmeal, Cheerios and chocolate chips.
Drop by tblsp onto ungreased cookie sheet.
Bake at 375° for 10 minutes.
I got 50 cookies, but I made bigger ones. Supposedly you get 80, but they would be bite sized, and who likes bite sized cookies?

As you mix them you'll think they are too chunky with the Cheerios (Don't crush them, put them in whole). It does make for a bit of a trick, but once they bake, they meld into the rest of the cookie.



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