This is a tough time of year for people with gluten and dairy allergies, what with all the sweets hanging around at the workplace and at holiday parties.
I found this recipe for Wheat-Free Oatmeal Chocolate Chip Cookies from Godairyfree.org. It’s easy and it’s yummy. I’m just as happy eating these cookies as I would be eating ones with butter in them. (In fact, too happy, which is another reason I don’t usually bake: If there’s a cookie in the house, I’ll eat it!)
There’s one substitution I made, which wouldn’t work for those with peanut allergies: Instead of shredded coconut, I used natural-style peanut butter. We just love peanut butter, so this was a good move for Bill and me.
Also, these take longer than the recipe instructs, at least in my oven. I increased the baking time to about 14 minutes.
It’s easy to bake on parchment paper, as my friend Lois reminded me!
Just cool them for a few minutes when they’re done.
They get a seal of approval from the Mew Chef!