The 4th of July weekend always seems to end in happiness, no matter how it starts out. I was really so excited to spend this past weekend with my family and friends, relaxed and full of yummy food. My husband actually took his holiday on Friday, and we enjoyed three days full of fun, swimming, relaxing, reading and most importantly, eating.
We had three 4th of July events that we enjoyed this year, and I wanted to make sure that I brought something yummy to each one. I grew up with a mother who never showed up to a party (any kind of party) without something special for the hostess, and it is a tradition that I love to uphold. On Friday I sat down to make a new gluten free oatmeal and chocolate chip cookie recipe that I had been given, and I made enough to give as gifts at each event (the cookie recipe is to die for, and my friend Elana who gave it to me has been generous enough to let me share it here with you).
I came across some place mats that I have had for too many years to have never used. They are gorgeous, but to be honest, not really practical. They just do not exactly cry out to have spaghetti sauce or BBQ chicken spilled on them. On Friday morning I tried to make them into one of the drawstring bags that I have become so fond of making. Easy as pie! I simply cut them in half, stitched them on both sides and the bottom, turned down the top for a casing, and added a simple cream colored ribbon for the ties. Perfect cookie gifting bag if you ask me.
The cookies never even made it to desert at any of the parties, and I have to say that this will be a staple cookie recipe in our household. It is smooth, so tasty, and there is no flour used at all, so it is also the perfect for cookie for someone allergic to soy or other alternative grains. It is made with peanut butter, but Sunbutter can be substituted (and may even be tastier) for anyone with a nut allergy. Again, thank you to Elana for letting me post her wonderful recipe. Enjoy!
1/4 butter, room temperature
3/4 C sugar
3/4 C brown sugar
1 tsp. GF vanilla
1 C of peanut butter (or sun butter)
1 1/4 baking soda
3 cups of GF rolled oats
6 oz. GF chocolate chips
1/2 GF sunflower seeds (or other nuts)
Preheat over to 350 degrees. Beat sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut or sun butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake for 10-12 minutes until lightly brown around edges.