Gluten Free Monster Cookies

From a patron at the Mt. Royal Library

1 1/2 C peanut butter (I use creamy)
1 C brown sugar
1 C white sugar
1 stick butter, softened

Mix

then add:
3 large eggs
1 Tbsp vanilla

Next add & mix
4 1/2 C quick cooking oatmeal (my old fashioned oats worked fine)
2 tsp baking soda

Stir In
1 C M&Ms
1 C choc chips (optional)

Drop in small mounds to make medium sized cookies. Bake at 350 on a greased cookie sheet (who does this??) or parchment paper for 10-12 minutes. Cool for 5 minutes on a cookie sheet before moving to a cooling rack.

Enjoy!

Editor's Note: I did not have M&M's so used a cup of butterscotch chips & a cup of chocolate chips. Next time I think I would do 1/2 cup of each...I also would maybe reduce the amount of sugar (2 cups!!) but I don't know how that would affect the texture. Since there's not many other ingredients (ie: flour) I didn't want to muck it up my first time making them.

They are chewy & delicious!

Gluten Free Vegan Pancakes

From MOMables.com

Gluten Free Vegan Pancakes

 Since I'm trying this Gluten Free thing, I'm trying to find things that I can make/bake that still make me happy. While these pancakes are not like....um, REAL pancakes, I liked them & I knew they were super healthy for me. The batter is very runny (I did  not mix these up right according to the recipe...) but that was okay. I just made them smack in the middle of my griddle one at a time and they turned out more like thin Swedish pancakes (which ironically I can NEVER get to turn out thin enough!). I enjoyed these more the next day when I spread them with strawberry cream cheese & ate them in my lunch! Yum! I'm planning on making a batch (sans syrup) to take camping so I can use them more like tortillas than pancakes. Enjoy!

Serves: Yields 10-12 4" Pancakes

Ingredients

• 1 cup of gluten free all-purpose flour
• 1 tablespoon ground flax seed (flax meal)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons maple syrup (or sugar, honey)
• 1 teaspoon vanilla
• ¼ cup of unsweetened applesauce
• 1 cup of milk (or non dairy)

Instructions

1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.