Trader Joe’s Gluten Free Oatmeal Chocolate Chip Cookies with a pandemic twist.

I talked about Harper’s newly discovered skin irritation and how we’re handling it over on my instagram so I won’t go into detail all over again but the gist is this. She has eczema. We think it’s caused by an intolerance to gluten. Do we know for sure? No. But we’re going to start here and see how it goes. 

In keeping with our typical priorities, we wanted to find a cookie recipe that we loved! Given the current state of things- we had to make some substitutions based on what we had on hand and I noted those in the recipe. Overall they’re delish! At least, the edible ones were. I burned a batch. FAIL. 

Ingredients:

• 1/4 cup butter
• 1 1/4 tsp baking soda
• 3/4 cup sugar
• 3 cups Trader Joe’s Rolled Oats
• 3/4 cup brown sugar
• 6 oz. chocolate chips (we substituted M+Ms)
• 2 eggs
• 1/2 cup chopped walnuts (we skipped these)
• 1 tsp vanilla
• 1 cup peanut butter

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine sugar, brown sugar, and butter and beat until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut better and mix well. Stir in oats, chocolate chips and nuts. Place each teaspoon full of dough about 2 inches apart on a lightly greased cookie sheet. They don’t really spread so don’t stress this. Bake 10 -12 minutes until lightly brown around the edges. Makes approximately 48 cookies (we like big cookies so our batch made about 24).

I got this recipe directly from the bag on Trader Joe’s Rolled Oats. Let me know if you try them and what you think!