Welcome to The Gluten-Free Grains Cookbook Club! In these posts, I’ll share tips and tricks for bringing my cookbook to life, shaking up the recipes with substitutions and new ways to use them, and answering questions I receive about the book.
For this installment, let’s talk Christmas cookie bundles!
These Everything Cookies are a combination of oatmeal raisin, chocolate chip, and the most tender peanut butter cookie, so you never have to choose between the classics.
When I worked at a bakery, a perk of the job was taking home a confection at the end of a shift. There were three staple cookies on the menu: oatmeal raisin, chocolate chip, and the most tender peanut butter cookie, all of them nearly as big as my face. After a long baking shift, it was too hard to make a decision.
This “everything cookie” is my solution to analysis paralysis. It’s all three of the classic flavors in one cookie, with an added buckwheat crunch. Now, you don’t have to choose, and you can also feel good about eating this cookie as it’s lightly sweetened and high in fiber and protein.
Tips For Creating Everything Cookie Holiday Bundles:
- Save those wine bags! If you cut them in half, they’re the perfect width for making these little bundles. (I clearly have been drinking a lot of wine)
- Use a natural jute or twine for this clean, rustic look.
- Garnish with a sprig of cedar or pine, or a sprig of rosemary.
- Want to personalize these little gifts more? Add a gift tag.
- Cookie Tips: True to form, I made these for an event and didn’t fully check my pantry, so I can attest, don’t be afraid to shake up the inclusion quantities. For example, if you’re low on buckwheat groats, bulk up the chocolate chips.
- Not familiar with buckwheat groats? You can learn more about them in the book, but I recommend checking your local coop for sourcing.
Whole Grain Gluten-Free Everything Cookies
Makes about 2 dozen cookies
Ingredients
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup honey
2 large eggs
2 1/4 cups rolled oats
1 cup oat flour
1 teaspoon baking soda
½ teaspoon salt
3/4 cup chocolate chips
½ cup golden raisins
3 Tbs buckwheat groats
Directions
Preheat oven to 350°F. Line two sheet pans with parchment paper.
In the bowl of a stand mixer, cream together the peanut butter and the brown sugar until fluffy. Beat in the honey, then the eggs.
In a separate mixing bowl, whisk together the oats, oat flour, baking soda and salt. Add the flour mixture to the peanut butter mixture, and whisk until combined.
Fold in the chocolate chips, golden raisins and buckwheat groats.
Drop by tablespoonfuls, 2 inches apart, onto the baking sheets; flatten slightly.
Bake at 350° for 20-25 minutes.
Transfer the cookies to a wire rack(s) to cool. Store cookies any uneaten cookies in an airtight container.
P.S: Here’s a little wintry hello from Julep, who, lamentably, cannot partake in eating these cookies. Poor girl.
