Ingredients:
\n3 cups gluten-free oats- NOT steel cut oats
\n1\/2 cup peanut butter**
\n1\/2 cup water
\n1\/4 cup carob***<\/p>\n
Instructions:<\/em> Drop by teaspoonful onto cookie sheet; either non-stick or lined with parchment paper. Use spoons (or your hands) to form cookies into flattened ball shapes and refrigerate until hardened- about an hour.<\/em><\/p>\n Store in airtight container in fridge. Will last a couple of weeks.<\/em><\/p>\n Makes about 2 1\/2 dozen cookies- depending upon size.<\/em><\/p>\n NOTE: You may also spread the dough out onto a cookie sheet and cut into bars when cooled. <\/em> Ingredients: 3 cups gluten-free oats- NOT steel cut oats 1\/2 cup peanut butter** 1\/2 cup water 1\/4 cup carob*** Instructions: Put all ingredients (except oats) in saucepan and stir over medium heat until mixture boils. Remove from heat and stir … Continue reading
\nPut all ingredients (except oats) in saucepan and stir over medium heat until mixture boils. Remove from heat and stir in oats.<\/em><\/p>\n
\n** I make my own peanut butter. Click here<\/a> for recipe. <\/em>
\n*** You may use baking cocoa- but if you do, add a little more sugar, because cocoa is more bitter than carob.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"