Lactose-Free Oatmeal Peanut Butter Cookies Recipe
To those dealing with a lactose intolerance, eating can be a tricky business. Along with the obvious triggers like ice cream and cheese, lots of other products contain milk sugars. And no one wants the results like gas or diarrhea that the allergy brings on.
Dessert time can be a real challenge, especially out at gatherings where you aren't sure what ingredients are used to prepare the dishes. Instead of giving in to an indulgence and possibly feeling the symptoms later, why not make your own lactose-free delight to bring?
I "tweaked" a favorite peanut butter cookie recipe to make it lactose-free. I used homemade peanut butter and subbed canola oil for butter. Then, I substituted wheat flour in for some of the white, and used honey instead of white sugar. That boosts the nutrition-factor and adds depth to the flavor of the cookies.
Processed brands of peanut butter may contain milk or soy products. The label will probably list an alert if it indeed has lactose. Organic brands are a better bet, but you still need to check. Certain name brands like Smart Balance and Earth Balance have lactose-free versions of both creamy and chunky butter.
If you want to be sure of what you're getting, try making a batch of your own - it's easy!
- Put 2 cups of peanuts (plain unsalted is healthiest) into a food processor bowl or blender.
- Turn on to high power (a higher setting like "grind" on a blender). Let the peanuts break down for about 3-4 minutes, or until a paste forms.
- If it comes out thicker than you'd like, you can add a teaspoon of either canola or flaxseed oil to make it creamier. And you can always add a little salt or sugar to round out the flavor.
- Store in a container in the fridge to keep it fresh (though it might disappear fast!)
I asked the resident peanut butter experts, my kids, to compare the homemade to a store brand we had in the pantry. Both said they liked the texture of mine, and one liked the flavor better as well. I'd say that overall the batch was a taste test success!
Recipe: Peanut Butter Cookies
Note: when you use oil in place of butter for cookies, use half the amount the recipe calls for (for example, 1 cup of butter becomes 1/2 cup of oil). That change will keep the cookies from getting greasy.
- 1 1/4 cup white flour, or a combination of white and wheat
- 1/2 cup oatmeal
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/4 cup canola oil
- 1 egg, lightly beaten
- Preheat the oven to 360 degrees F. In a small bowl, sift together the flour, salt, baking soda and baking powder.
- In another bowl, combine the brown sugar, honey and peanut butter, canola oil and egg, stirring with a wooden spoon until well blended. Add in the dry ingredients, about 1/2 cup at a time, stirring each time until the batter is smooth.
- Lightly brush or spray oil onto a cookie sheet. Drop dough onto the sheets by rounded teaspoonfuls. Bake for 8-10 minutes, until they are starting to brown on top. Let cool on the sheet for a couple of minutes, then transfer to a rack. Store in an airtight container for up to 5 days.
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