I’m not really great at following recipes - I prefer to eat things already made that don’t taste terrible when you forget something like baking soda. Not like that’s ever happened.
I’ve been posting some fun stuff on Celiac and the Beast’s Pinterest, including a recipe for no-sugar-added, no-egg gluten-free oatmeal bars/cookies. Very few recipes light a fire under my rear to actually bake, so this should be your first clue that this is something great. I originally found these through a Pinterest that I followed- from a family kitchen blog on babble. Why am I reading a kid’s cooking blog? Well, the recipes are simple and quick enough for someone like me to make them. Plus, they looked great.
Warning: the following recipe contains oats. I know that there’s a lot of celiac oat-haters (yes, even after they’re assured they’re from a GF facility), so if you’re not into oats, don’t read any further. And let me stress – stress- that you have to use gluten-free oats for this recipe. You’d think that being a Celiac for years, I wouldn’t even have “dirty” oats in my kitchen. Wrong. Well, kind of wrong. I had Trader Joe’s oats – which, although labeled gluten-free – are not (to my knowledge) produced in a gluten-free facility (see their page on GF). When I made my first batch with TJ’s oats, I downed about 20, panicked, and gave them all to my family (along with the bag of oats too). I then went to purchase Bob’s Red Mill gluten-free oats. But enough about me and my struggle with keeping gluten-free after several years – HA! Back to these amazing cookies slash protein drops slash balls of magic (I feel like I should copyright that term). Here’s the recipe:
3 large, very ripe bananas (these are the reason why the cookies are sweet without adding sugar – having very ripe bananas also help bind the cookies together)
1/2 cup peanut butter, preferably all-natural (I used chunky peanut butter even though the recipe doesn’t call for it)
1/4 cup canola or olive oil
1 tsp. vanilla extract
2 cups old-fashioned (large flake) or quick oats (again, make sure they are gluten-free oats!)
1/3 cup shredded coconut (I added these the second go around and they made it super awesome and extra chewy)
1 tsp. baking powder
1/4 tsp. cinnamon (I also added in a pinch of nutmeg for extra spice)
1/4 tsp. salt
1/2 – 1 cup chopped dark chocolate or chocolate chips
I followed the recipe and instructions as much as I could for someone who doesn’t like cooking within the lines. They turned out amazing and I would 100% recommend this recipe to any gluten-free fantatic that still has a love affair with oats.
When it comes to Bob’s Red Mill Whole Grain Rolled Oats, they were a lifesaver. I needed a gluten-free alternative (to my gluten-free alternative that wasn’t cool enough for me), and they performed well. I’m happy using a gluten-free facility product like this for baking oats, or making non-instant oatmeal.
A few days later I saw this recipe for no-bake energy bites on Hello Giggles – featuring my leading lady and I-wish-she-was-my-doppelganger Zooey Deschanel. It has a similar recipe – with oats, peanut butter, coconut, chocolate chips, and banana – but it seems to be a very different end product. I can’t wait to try this one next.
Have you made something like this? Tried this and have something great to add to this recipe? Comment here!