Peanut Butter Omega Cookies (gluten-free, vegan options)

G-man, our three-year-old son, likes to help bake these.  Some afternoons, while his baby brother naps, we have fun making a big mess in the kitchen. His aim, when dumping dry ingredients into the bowl, is improving and he is mastering the art of smashing the little balls of cookie dough with a fork. He watches with anticipation while they bake, and proudly runs off with the first one from the sheet. He has no idea that they are better for him than plain, old peanut butter cookies. The Cadet enjoys them frozen, especially when he has new teeth coming in.

For about 5 dozen cookies:
2  cups flour (or gluten-free flour blend such as Bob's Red Mill's )
1 cup ground flaxseed
2 tsp baking soda
1/4 tsp salt (optional) 

2 eggs
1 cup melted butter
1 1/2 cups peanut butter 
1/2 cup white sugar
1 cup brown sugar (not tightly packed)

1 1/2 cups quick rolled oats

Preheat the oven to 375F.

In one bowl, mix the flour, flaxseed, baking soda and salt if you choose to add it.

In a second bowl, beat the eggs. Add in the butter, sugar, and peanut butter. When the mixture is creamy, stir in the dry ingredients from the other bowl and the rolled oats. 

Shape into 1.5” balls, place about 2” apart on a cookie sheet and gently flatten with a fork.

Bake for 9-10 minutes @375F. Let the cookies cool before removing them from the cookie sheet. 


Egg-free:  Simply add two more tablespoons of flaxseed and six tablespoons of water. Substitute baking powder for baking soda.

Non-Dairy: Substitute non-dairy margarine for the butter.

Gluten-free: I have substituted Bob's Red Mills gluten-free flour blend one-to-one with the flour successfully.

[If you use all-natural, just-peanuts style peanut butter, the dough will seem drier than if you used a regular store-bought style. Most peanut butters on the market have the peanut oil removed and replaced with hydrogenated oil and sugar. The natural peanut butter makes excellent cookies, but a tablespoon or two of water may be needed for the egg-free and gluten-free versions. It may also be helpful to melt the peanut butter with the butter.]

This recipe was shared with Allergy Free Lunchbox Love.

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