The boys enjoying their cookies at the zoo!
Vegan/Wheat Free Peanut Butter and Chocolate Oatmeal Cookies
3/4 cup quick cooking oats (make sure you use certified wheat free, like Bob's Red Mill)
1/4 cup rice flour (I used brown but white would work too I'm sure)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons olive oil
1/4 cup (packed) brown sugar
2 tablespoons white sugar
2 tablespoons pureed pear
1/2 teaspoon vanilla extract
1/4 cup extra crunchy peanut butter
1/3 cup semi-sweet chocolate or vegan chips
Preheat oven to 375°F.
In a small bowl or ziploc bag, mix oats, rice flour, baking soda and salt.
In a medium bowl, stir oil and both sugars together. Mix in pear, peanut butter and vanilla. Add rice flour/oat mixture and stir until blended. Stir in chocolate chips.
Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet. Flatten slightly. Bake until edges are golden brown, about 11-12 minutes (longer for crunchier edges). Cool on sheets 5 minutes. Transfer to racks; cool completely.
Makes about 8 cookies.
I didn't flatten mine very much because I had a previous experience with vegan oatmeal cookies that turned into oat-puddles, so I was hesitant and ended up with pretty fat cookies. They are still super delicious but next time I will flatten them a tad more.