This Recipe is from SARAH NIELSEN from the blog Celiac in the City 1/4 cup butter, softened 1 1/2 cup peanut butter 1/2 cup sugar (coconut sugar will work too) 1/2 cup brown sugar (experiment with less sugar if you’d like) 1 cup chocolate chips 1 cup M&M’s (mini, regular, peanut, peanut butter, any!) 3 eggs 2 teaspoons baking soda 4 1/2 cups certified gluten free oats Changes I made... 1 C of sunbutter 2 eggs replaced with flax seed replacement and 1 duck egg 4 C of oats. Preheat oven to 325°. Mix all ingredients in a large bowl to combine. Spread into jelly roll pan or large baking sheet with edges. Bake at 325° for 15-20 mins. (you can use other pans as well, just adjust baking time and don’t let them get too crispy!)
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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